Christmas Tree Focaccia Recipe
If you’re looking to wow your guests this holiday season with something both festive and delicious, you’ve got to try my Christmas Tree Focaccia Recipe. Trust me, this isn’t just any focaccia—it’s a showstopper on your holiday table that tastes absolutely heavenly. With a beautifully shaped dough decorated like a Christmas tree and topped with vibrant, fresh goodies, it’s as fun to make as it is to eat. Keep reading, and I’ll walk you through exactly how to get it perfect every time.
Why This Recipe Works
- Overnight Dough Fermentation: Letting the dough rest overnight develops flavor and creates that perfect airy focaccia texture.
- Simple, Quality Ingredients: Few ingredients but chosen carefully to build great taste—bread flour for structure, good olive oil for richness.
- Creative Decoration: Fresh rosemary, tomatoes, and pears give it the festive look AND taste that everyone will love.
- Easy Yet Impressive: The shaping into a Christmas tree is simple once you know how, but it makes a striking centerpiece for holiday gatherings.
Ingredients & Why They Work
This focaccia comes together with very straightforward ingredients that you might already have, but the magic happens with how and when you combine them. Each element brings something special, from texture to flavor to those festive adornments.
- Bread Flour: Gives focaccia the structure and chew that makes it distinct from softer breads.
- Active Dry Yeast: Helps the dough rise slowly overnight, enhancing flavor without rush.
- Coarse Salt: Adds bursts of savory flavor and that signature focaccia crunch.
- Warm Water: Activates the yeast perfectly—too hot or cold can mess it up.
- Pear: Adds a lovely subtle sweetness and festive color contrast.
- Pearl Onions: Sweet and mild, great to pickle the eye with their little white “ornaments.”
- Cherry Tomatoes: Bright popping reds that look like holiday baubles on your focaccia tree.
- Thinly Sliced Red Onion: Brings a mild pungency and color depth without overpowering.
- Fresh Rosemary Sprigs: Perfect festive garland—aromatic and visual.
- Olive Oil: Your bread’s best friend, for richness, crisp crust, and moisture.
Tweak to Your Taste
One of the best things about this Christmas Tree Focaccia Recipe is how easy it is to personalize according to what you love or what’s on hand. I’ve played with the toppings and every time it feels fresh and new, so don’t hesitate to make it your own.
- Variation: Once, I swapped out the pear for thin apple slices—just as festive and a touch more tart, which a few guests adored.
- Herbs: If rosemary isn’t your favorite, thyme or sage also make beautiful “branches” that pair well with the toppings.
- Dietary: This focaccia is naturally vegetarian, but you could drizzle with a bit of balsamic glaze after baking for an extra layer of flavor.
Step-by-Step: How I Make Christmas Tree Focaccia Recipe
Step 1: Mix and Let it Dream Overnight
In a large bowl, I whisk together the bread flour, yeast, and salt until well combined. Then, I slowly add the warm water—just warm enough to activate the yeast but not so hot it kills it—and stir with a wooden spoon until the dough comes together into a wet, shaggy mass. This part feels so satisfying. I cover it tightly with plastic wrap and a kitchen towel and let it rest on my countertop overnight (at least 12 hours). This long, slow fermentation is key to that fluffy yet chewy texture and deep flavor. You’ll notice the dough will be bubbly and smell wonderful the next morning.
Step 2: Shape and Rest for a Second Rise
Grab a casserole dish (mine’s about 7×12 inches) and drizzle plenty of olive oil on the bottom. Gently tip the risen dough out of the bowl into the dish. It’s sticky and airy, so I spread it out with my hands until it fits snugly. Then I dimple the surface deeply with my fingertips—that helps create those signature focaccia pockets that soak up olive oil beautifully. Drizzle a little more olive oil on top, cover lightly, and let it rest for about two hours. This second rise adds extra lightness and preps the dough to bake perfectly.
Step 3: Decorate Your Christmas Tree
Preheat your oven to 400°F while you get creative! I lay down rosemary sprigs as “branches,” fanning them out in various spots. Thin pear slices become the tree trunk and occasionally the star topper. Cherry tomato halves are colorful “ornaments,” and pearl onions add lovely little white accents. You can add thin red onion slices or whatever else feels festive! Seriously, have some fun here—no two trees come out looking the same, and part of the joy is making it yours.
Step 4: Bake and Enjoy
Once decorated, sprinkle a light pinch of coarse salt over the top and bake for about 25 minutes. You’ll know it’s done when the bread is puffed, golden brown, and those toppings are just set in place. Let it cool a few minutes before slicing—you want those flavors to settle. Then, dive in! It’s a guaranteed crowd-pleaser and always disappears fast in my house.
Pro Tips for Making Christmas Tree Focaccia Recipe
- Use Room Temperature Ingredients: Make sure your water is warm, not hot, so yeast activates just right and the dough rises perfect.
- Don’t Skip the Dimples: Those little pockets hold olive oil while baking, giving a gorgeously moist and flavorful crust.
- Be Gentle with the Dough: It’s bubbly and delicate, so handle it softly when transferring to your pan.
- Experiment with Decoration: Try different herbs, colorful veggies, or even edible flowers for a unique twist every year.
How to Serve Christmas Tree Focaccia Recipe
Garnishes
I love finishing mine with a drizzle of extra virgin olive oil just before serving and a sprinkle of flaky sea salt. Sometimes, I toss a few fresh rosemary leaves or a handful of baby arugula on the side for a pop of green that brightens the plate. It makes the focaccia feel even more festive and fresh.
Side Dishes
This focaccia pairs beautifully with a warm bowl of soup—think butternut squash or tomato bisque—or alongside a fresh holiday salad with pomegranate seeds and walnuts. I’ve also served it as part of a larger appetizer spread, and it’s an instant hit.
Creative Ways to Present
One holiday, I cut the focaccia into individual “tree slices” arranged on a rustic wooden board, with small ramekins of olive oil for dipping. I’ve also added little cheese stars on top of the tree, and it got so many compliments! Try using colored peppers or olives for even more vibrant decorations—so fun for kids to help with, too.
Make Ahead and Storage
Storing Leftovers
I wrap leftovers tightly in plastic wrap and store them at room temperature for up to 2 days. After that, the focaccia dries out a bit. For best results, I sometimes keep it in an airtight container to maintain moisture.
Freezing
If you want to freeze, bake the focaccia fully, then let it cool completely. Cut into slices, wrap each slice in foil or plastic wrap, and freeze in a sealed bag. It freezes beautifully and is perfect for quick thawing later.
Reheating
I like reheating slices in a 350°F oven for about 8-10 minutes—this revives the crust’s crispness and warms the toppings without drying out the bread. Microwave works in a pinch but can make it chewy, so the oven is better if you have time.
FAQs
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Can I make this Christmas Tree Focaccia Recipe without overnight resting?
While the overnight rest really enhances the flavor and texture, you can do a quicker version with about 2-3 hours of rising instead. The bread won’t be as deeply flavorful or airy, but it will still taste delicious. Just increase yeast slightly to compensate for the shorter rise.
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What can I use if I don’t have bread flour?
You can use all-purpose flour in a pinch, but the focaccia texture will be less chewy and a bit softer. Bread flour is higher in protein, which gives that signature structure and chewiness.
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Can I prepare the focaccia dough in a stand mixer?
Absolutely! Use your mixer with a dough hook on low speed to mix and knead the dough until just combined and sticky, then follow the same resting and rising instructions. It makes the process even easier.
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How do I prevent the toppings from burning during baking?
Arrange toppings thoughtfully, tucking delicate things like thin onion slices slightly into the dough. Rosemary is sturdy and does well on top, and tomatoes won’t burn easily. Also, avoid adding things like cheese that brown quickly unless you keep a close eye on baking time.
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Is this Christmas Tree Focaccia Recipe suitable for beginners?
Yes! It’s surprisingly forgiving. The overnight dough rest does most of the work. Shaping the tree is easy and fun, and decorating is where you can get as creative as you like. I think anyone can nail it with the right guidance.
Final Thoughts
This Christmas Tree Focaccia Recipe is one of my all-time favorite holiday projects—it combines the comfort of warm homemade bread with the excitement of festive styling. It feels special but isn’t intimidating, which is exactly why I love sharing it. Whether you’re making it for a family dinner, a party, or just to treat yourself, this focaccia brings joy to the kitchen and the table. Give it a try—I promise you’ll delight in both the process and the tasty result!
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Christmas Tree Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 13 hours 40 minutes
- Yield: 1 loaf
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This festive Christmas Tree Focaccia is a beautifully decorated, fluffy Italian flatbread perfect for holiday gatherings. With a tender, bubbly dough topped creatively with fresh rosemary, pear slices, cherry tomatoes, and pearl onions, it’s as delightful to look at as it is to eat. The overnight fermentation ensures a rich flavor and airy texture, making it a standout centerpiece for any winter celebration.
Ingredients
Dough
- 3 cups bread flour
- 1/4 tsp active dry yeast
- 1 1/4 tsp coarse salt
- 1 2/3 cups warm water
Toppings
- Pear slices (small pieces for tree base and topper)
- Pearl onions (peeled and sliced in half)
- 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. Add the warm water and stir with a wooden spoon until the dough is shaggy and wet. Cover the bowl with plastic wrap and a clean kitchen towel, then let it sit on the counter to ferment overnight for at least 12 hours.
- Shape the focaccia: The next day, drizzle a generous amount of olive oil into a casserole dish approximately 7×12 inches. Remove the plastic wrap from the risen dough, which should be bubbly and risen. Tip the dough into the casserole dish and spread with your hands so it fits snugly. Dimple the dough with your fingers and drizzle more olive oil on top. Lightly cover and let it rest for 2 hours.
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius) while the dough is resting for the final rise.
- Decorate the focaccia: Using fresh rosemary sprigs for tree branches, arrange them in a fan pattern to resemble a Christmas tree shape. Use small slices of pear as the tree base and tree topper. Halve cherry tomatoes and pearl onions to create ornaments, and add thinly sliced red onion as additional decoration. Sprinkle a little coarse salt over the top and drizzle with olive oil.
- Bake: Bake the focaccia in the preheated oven for 25 minutes until the bread is puffed up, golden brown, and the toppings are set.
- Rest and serve: Remove from the oven and let the focaccia rest for a few minutes. Slice and serve warm as a festive appetizer or side dish.
Notes
- Use bread flour for better gluten development and a chewier texture.
- The overnight fermentation enhances the flavor and texture, but if short on time, allow at least 8 hours.
- Feel free to customize the toppings with other vegetables or fresh herbs to suit your taste.
- Be generous with olive oil to keep the focaccia moist and flavorful.
- If pearl onions are unavailable, small slices of red onion can substitute.
- Allow the dough to rise in a warm spot but not in direct sunlight to avoid over-proofing.
- This focaccia tastes best fresh but can be reheated gently before serving.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
