Festive Christmas Tree Focaccia Recipe
I’m super excited to share this Festive Christmas Tree Focaccia Recipe with you because it’s one of those show-stopping holiday breads that’s both gorgeous and absolutely delicious. Imagine a fluffy, olive oil-kissed focaccia artfully decorated like a Christmas tree with fresh rosemary sprigs and vibrant little pops of color from cherry tomatoes, pearl onions, and pear slices. It’s not just bread — it’s an edible centerpiece that will instantly brighten up your holiday table. Stick with me, and I’ll walk you through every step to make sure yours turns out perfect (plus some fun tips from my own kitchen adventures!).
Why This Recipe Works
- Overnight Fermentation: Letting the dough rest slowly overnight develops incredible flavor and a delicate, airy crumb.
- Simple Ingredient List: With pantry staples and fresh produce, it’s easy yet yields a bakery-quality focaccia.
- Creative Decoration: Using rosemary and seasonal toppings makes this bread festive and customizable for your taste.
- Olive Oil Richness: Plenty of olive oil keeps the crust golden, soft, and packed with that irresistible Mediterranean flavor.
Ingredients & Why They Work
This Festive Christmas Tree Focaccia Recipe is all about simple ingredients coming together to create something special. Each one plays a vital role, whether it’s the bread flour giving the dough strength or the rosemary adding aromatic depth that feels like the holidays in every bite. When shopping, look for good quality olive oil and fresh herbs — they really make a difference.
- Bread flour: Higher protein content helps develop gluten for chewy, airy bread texture.
- Active dry yeast: Provides that perfect rise; be sure it’s fresh for best results.
- Coarse salt: Adds texture and bursts of savory flavor, especially sprinkled on top.
- Warm water: Activates the yeast and hydrates the dough for a soft crumb.
- Pear: Sweet and juicy, it adds an unexpected, gentle fruitiness to the bread design.
- Pearl onions: Mild and slightly sweet, great for festive ornament “details”.
- Cherry tomatoes: Bright and tangy, they make perfect little “ornaments” on the tree.
- Thinly sliced red onion: Adds a subtle bite and color contrast.
- Fresh rosemary sprigs: The star of the decoration, giving a pine-tree vibe with amazing fragrance.
- Olive oil: Used generously for richness and a golden, crispy crust.
Tweak to Your Taste
One of the reasons I adore this Festive Christmas Tree Focaccia Recipe is how flexible it is. I love switching up the toppings depending on what I have on hand or the flavors my guests prefer. Don’t be afraid to get creative and make it your own every time you bake it.
- Variation: Some years I swap pear for thin apple slices or even roasted red peppers for a more savory feel — both add lovely color and flavor.
- Dietary adjustments: For a vegan version, just make sure your olive oil is high quality and use your favorite toppings; the dough itself is naturally vegan.
- Herb swaps: Try thyme or sage instead of rosemary for a different but equally festive aroma.
- Extra texture: Sprinkle a handful of pine nuts or crushed walnuts on top before baking to add a bit of crunch.
Step-by-Step: How I Make Festive Christmas Tree Focaccia Recipe
Step 1: Mix the Dough and Let it Rest Overnight
I start by whisking together the bread flour, active dry yeast, and coarse salt in a large mixing bowl — just until combined. Then, I add warm water (not too hot, about 100°F) and stir with a wooden spoon until the dough looks shaggy and wet. This part always feels a little messy, but that’s perfect! Once mixed, I cover the bowl with plastic wrap and a kitchen towel, then leave it on the counter overnight (at least 12 hours). This slow fermentation is the secret to that amazing focaccia flavor and texture.
Step 2: Oil Your Baking Dish and Shape the Dough
The next day, I grab a casserole dish — mine’s roughly 7×12 inches, but any sturdy, rimmed pan that fits your dough will work. I drizzle a good amount of olive oil over the bottom to prevent sticking and add richness. Then I gently tip the risen dough into the dish and carefully spread it with my hands until it fits snugly. This dough is soft and bubbly now, so I dimple it all over with my fingers, then drizzle more olive oil on top. I cover it lightly again and let it rest for about two hours to puff up a bit more before decorating.
Step 3: Decorate Your Festive Christmas Tree Focaccia
With the oven preheated to 400°F, it’s time for the fun part: decorating your focaccia like a Christmas tree. I usually start by fanning out fresh rosemary sprigs to mimic pine branches — this always fills my kitchen with that nostalgic holiday scent. Then I add half-sliced cherry tomatoes as tiny red ornaments, pearl onions for white baubles, and thin pear slices for the tree trunk or the star on top. The thinly sliced red onions add just a hint of sweetness and a lovely purple hue. Feel free to get creative here — it’s your edible artwork!
Step 4: Bake and Serve
Once decorated, I sprinkle a little coarse salt over everything to enhance flavor and pop it into the oven for 25 minutes. The focaccia will puff up, turn golden, and the toppings will set beautifully. After it’s done, I let it rest a few minutes — patience is key because if you try to slice right away, the bread can be gummy. Then I slice it up and serve, watching guests marvel at the festive presentation before they dive in!
Pro Tips for Making Festive Christmas Tree Focaccia Recipe
- Use Warm, Not Hot Water: Too-hot water can kill the yeast; aim for around 100°F (warm to the touch) for perfect activation.
- Generous Olive Oil Is Key: Don’t skimp on the oil — it keeps crust tender, golden, and adds rich flavor.
- Keep the Decorations Thin: Thinly sliced toppings bake evenly and won’t overpower the bread’s texture.
- Don’t Skip the Rest After Baking: Let the focaccia cool a bit before slicing to avoid gummy texture.
How to Serve Festive Christmas Tree Focaccia Recipe
Garnishes
I usually finish the focaccia with a light drizzle of extra virgin olive oil right before serving — it gives a lovely sheen and fresh aroma. Fresh cracked black pepper or a sprinkle of flaky sea salt elevates the flavor even more. Sometimes, I toss on an extra sprig of rosemary for that final festive touch.
Side Dishes
This focaccia pairs wonderfully with simple dinners like warm soups (think creamy tomato or butternut squash), hearty stews, or a vibrant holiday salad. It’s also fantastic alongside cheeses and charcuterie for a festive appetizer spread.
Creative Ways to Present
One year, I served individual mini Christmas tree focaccias shaped by hand — it was a hit with the kids! Another idea is to serve slices arranged in a circular pattern on a large platter, mimicking a decorated Christmas wreath. Adding edible gold leaf flakes or a light brush of honey-glaze after baking can make it extra special for holiday parties.
Make Ahead and Storage
Storing Leftovers
I like to store any leftover focaccia wrapped tightly in plastic wrap or placed in an airtight container at room temperature — it keeps well for about 2 days. If you live in a humid climate, refrigerating can help, but be aware that it might dry out slightly, so reheat carefully.
Freezing
I’ve frozen focaccia slices before by wrapping them individually in plastic wrap, then freezing in a zip-top bag. When you want some, just thaw a slice at room temp or pop it straight into the oven to reheat.
Reheating
To bring day-old focaccia back to life, I heat it in a preheated oven at 350°F for about 5-7 minutes until warm and slightly crispy again. Avoid microwaving as it can make the texture rubbery or soggy.
FAQs
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Can I make this Festive Christmas Tree Focaccia Recipe without overnight fermentation?
While you can speed things up by using more yeast and letting it rise for a couple of hours, the slow overnight fermentation really develops the best flavor and texture. If you’re short on time, just know the focaccia might not have quite the same depth, but it will still be tasty!
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What if I don’t have bread flour—can I use all-purpose flour?
You can use all-purpose flour, but the focaccia will be a bit less chewy and airy since bread flour has more protein that helps gluten development. To get closer results, try mixing all-purpose with a little vital wheat gluten if you have it on hand.
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How do I prevent my focaccia from sticking to the pan?
Generously oiling your baking dish is essential. I usually add a couple of tablespoons of olive oil and make sure to coat the entire surface. This not only prevents sticking but also helps with that yum, crispy crust.
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Can I use dried rosemary instead of fresh for the tree branches?
Fresh rosemary works best here for both texture and the festive “pine” appearance. Dried rosemary lacks the shape and softness, making it less ideal for decorating. If you only have dried, sprinkle it lightly into the dough or on top after baking instead.
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How do I keep the decorations from burning during baking?
Make sure your toppings are thinly sliced and evenly distributed. Adding a bit more olive oil over the decorations also helps protect them. Keep an eye on the baking process the first time you try this, and tent foil if things start browning too fast.
Final Thoughts
This Festive Christmas Tree Focaccia Recipe is one of those treasures I keep coming back to every holiday season because it blends simplicity with creativity — and results in smiles at the table. It’s not only a delicious centerpiece but also a fun way to bring everyone into the kitchen, decorating their own little “ornaments” on the bread. Give it a try and enjoy the cozy, festive vibes it brings to your home!
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Festive Christmas Tree Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 12 hours 40 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This festive Christmas Tree Focaccia is a delightful and visually stunning bread perfect for holiday gatherings. Made with a simple overnight dough, it’s decorated with fresh rosemary, pear slices, cherry tomatoes, and pearl onions arranged to resemble a Christmas tree, making it both delicious and decorative.
Ingredients
Dough
- 3 cups bread flour
- 1/4 tsp active dry yeast
- 1 1/4 tsp coarse salt
- 1 2/3 cup warm water
Decorations & Toppings
- Pear slices (small pieces for base and topper plus additional slices)
- Pearl onions, peeled and halved
- Cherry tomatoes, halved
- Thinly sliced red onion
- Fresh rosemary sprigs
- Coarse salt for sprinkling
- Olive oil, a few tablespoons for drizzling
Instructions
- Prepare the dough: In a large mixing bowl, whisk together the bread flour, active dry yeast, and coarse salt until thoroughly combined. Add the warm water and stir with a wooden spoon until the dough is shaggy and wet. Cover the bowl tightly with plastic wrap and a kitchen towel, then let it sit at room temperature for at least 12 hours to ferment overnight.
- Shape the dough: After the dough has risen and looks bubbly and expanded, oil the bottom of a 7×12 inch casserole dish generously with olive oil. Tip the dough out of the bowl into the oiled dish and use your hands to spread it snugly to fit the shape of the dish. Dimple the surface of the dough with your fingers, drizzle with more olive oil, then cover lightly and let it rest for 2 more hours.
- Decorate the focaccia: Preheat your oven to 400 degrees Fahrenheit. Arrange fresh rosemary sprigs on the dough to mimic pine branches. Use small pear slices as the tree trunk at the bottom and an additional pear slice for the tree topper. Halve cherry tomatoes and pearl onions, placing them like ornaments scattered over the rosemary ‘branches.’ Add thinly sliced red onion if desired for extra color. Sprinkle the assembled tree lightly with coarse salt and drizzle a little more olive oil on top.
- Bake the focaccia: Place the casserole dish in the preheated oven and bake for 25 minutes until the bread puffs up, turns golden, and the toppings are set and lightly roasted.
- Serve: Allow the focaccia to rest for a few minutes after baking, then slice and serve warm as a festive appetizer or side.
Notes
- Use room temperature water to activate the yeast properly during dough preparation.
- If you don’t have pearl onions, small shallots or finely sliced red onion can be used as an alternative.
- Feel free to get creative with the decorations—other vegetables or herbs can be substituted to suit your taste or availability.
- Letting the dough rest overnight develops flavor and texture, but if short on time, it can be rested for a minimum of 4 hours, though results may vary.
- Drizzle olive oil generously to help create a crisp, flavorful crust and keep the focaccia moist.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
