This Christmas Tree Focaccia Bread is a must-make this Christmas. Focaccia bread with rosemary is always a winner, and the formation of it into a Christmas tree makes for a perfect appetiser for Christmas.
This Christmas Tree Focaccia is based off my Small-Batch Focaccia Recipe which I have made time and time again because it is so easy and so delicious.
I will take you through the steps and all the tips & tricks for how to make your focaccia bread, and how to decorate it into a Christmas tree with fresh rosemary.
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Focaccia bread ingredients
Flour. Bread flour or all-purpose flour are best for a focaccia bread recipe.
I used Lighthouse Bread & Pizza from Woolworths.
Yeast. Instant dry yeast is best for easy focaccia as it can be mixed directly into the dry ingredients.
I used Lowan Whole Foods Instant Dried Yeast , but you could use Tandaco Dry Yeast which comes in 7g sachets (it just costs more for the convenience). The 7g sachets can be used if you double my recipe.
Salt. Salt is essential for bread. I recommend using 5g (1 teaspoon) per 250g (2 cups) of flour. Any good quality salt will work in the mixture, but I recommend good, flaky sea salt for sprinkling on top.
Water. To get the water to the right temperature, I use a 3:1 ratio with tap water and boiled water.
Olive Oil. Olive oil is used in the dough and on top of the dough. Make sure to use a good-quality extra virgin olive oil. As there's not many ingredients in a focaccia, having good-quality is recommended.
Focaccia art toppings. For this Focaccia Christmas Tree, I use fresh rosemary (still on their stems) and shape them into a Christmas Tree.
How to make small batch focaccia
- Dry ingredients
Using a kitchen scale to measure, mix the flour, salt and yeast with a fork in a large bowl.
- Wet ingredients
Add water and oil to the flour mixture.
- Mix wet and dry
Mix with a wooden spoon until the dough becomes sticky.
- First rest
Once combined, cover it with a dry tea towel and let it rest for 30 minutes.
- Knead
Once rested for the first time, wet your hands and fold the dough from the outside to inside up to a dozen times (like a clockface).
- Second rest
Let the focaccia dough rest for a further 30-60 minutes until it grows in size 150%.
- Grease pan
Grease a small non-stick and oven-safe dish well with butter. I use a piece of parchment paper and use it like a paintbrush against the pan.
- Pour focaccia
Pour the focaccia dough directly into the pan. If it sticks, use a wet spatula. Fold the dough vertically then horizontally and gently stretch to fit the pan.
- Third rest
Cover and rest for a further 30-60 minutes. Once rested and risen, the dough should wobble inside the dish.
- Dimple & Decorate
Wet your fingers and gently dimple the dough.
Arrange your rosemary sticks into a Christmas tree by starting with two large pieces for the base and getting smaller under you fan one piece out for the top.
Coat with a light layer of olive oil. - Bake
Bake for 20 minutes @180C until golden brown on top.
Eat immediately while warm, or store in an airtight container for up to 4 days.
What to serve Christmas Tree Focaccia with?
Focaccia is a winner on the table for Christmas. But, it's not a full meal.
Why not pair it with a main like Baked Ham, Some Honey Baked Carrots and Potato Salad, and even a deliciously refreshing Avocado, Mango and Prawn Salad.
Your family and friends will be very impressed with your Christmas menu!
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Recipe
Christmas Tree Focaccia Art Recipe (Small Batch Bread)
Ingredients
- 250 g Bread flour See Note 1
- 1 teaspoon Instant dried yeast See Note 2
- 1 teaspoon Salt
- 230 ml Warm water
- 2 +2 tablespoon Olive Oil
- 1-2 tablespoon Butter
- Rosemary sticks with leaves for decorating
Instructions
- Mix flour, salt and yeast with a fork. Add water and 2 tablespoon oil to the flour mixture. Mix with a wooden spoon until combined and sticky.
- Cover with a tea towel and let rest for 30 minutes.
- Once rested, wet your fingers and fold the dough from the outside to the inside up to a dozen times. Turn the dough slightly each time so you fold a new section.
- Rest for a further 30-60 minutes (this depends on the humidity. It should grow in size at least 150%
- Grease a small non-stick pan well with the butter (See Note 3). Pour the rested dough into the pan. Fold the dough vertically then horizontally and gently stretch to fit the pan.
- Cover and rest for 30-60 minutes (it should rise again). Once rested and risen, the dough should wobble inside the dish
- Wet fingers and gently dimple the dough. Spread the remaining olive oil over the top and then decorate with rosemary sprigs in the shape of a tree by layering the larger sticks first for the base, all the way up to the smaller leaves to fan out at the top.
- Bake for 20min @180C or until risen and golden brown.
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