There’s something magical about the holidays, and what better way to bring that spirit into your kitchen than with a beautifully decorated Christmas focaccia? This same-day recipe is perfect for adding a festive touch to your holiday table, with seasonal ingredients like pomegranate seeds and rosemary sprigs creating a Holly-like effect that’s sure to wow your guests. Let’s dive into why each ingredient plays an important role in this recipe, and how you can achieve the perfect Christmas focaccia in just one day.
This Christmas focaccia recipe is not just about the delicious taste but also the joy of decorating and presenting something special for the holidays. The combination of rosemary and pomegranate seeds gives the bread a seasonal flair, while the cinnamon adds an unexpected touch of warmth. I love how easy this same-day recipe is—you can start in the morning and have a stunning holiday bread by dinner!
This focaccia is perfect for any festive gathering or holiday menu. This Christmas focaccia with it's beautiful focaccia bread art will impress your guests and add a little extra sparkle to your table. It truly is a festive work of art and one of my favorite recipes for Christmas time.
If you are looking for a great recipe to use this Christmas Focaccia for, you need to try my Ultimate Christmas Turkey Sandwich recipe. Need other christmas recipes for your festive table? Try my pigs in blanket sausage rolls or my brie and bacon smashed brussels sprouts. If you are looking for recipes to pair this focaccia with, I find it pairs well alongside saucy pasta recipes, including my Spicy Chicken Vodka Pasta and my Roasted Tomato and Garlic Pasta with Burrata.
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Ingredients
Strong White Bread Flour - For a chewy and light focaccia, strong white bread flour is essential. It gives the dough its structure and helps achieve that perfect balance of soft inside and crispy outside.
Warm Water (100°F/38°C) - The water temperature is crucial for activating the yeast. I always aim for around 100°F to give the yeast the perfect environment to bloom without killing it.
Active Dried Yeast - Active Yeast is the star of any bread recipe. It allows the dough to rise and creates those beautiful airy bubbles in the focaccia. A well-risen Christmas focaccia will have light and fluffy pockets, perfect for holding the toppings.
Cinnamon - Cinnamon may sound unusual for focaccia, but I love the subtle warmth it brings, especially for a holiday-themed bread at this time of year. It pairs beautifully with the other festive flavors and is perfect for the holiday season.
Olive Oil - Extra Virgin Olive Oil is a classic in focaccia recipes, not only for flavor but also to help the dough become wonderfully crisp on the outside. I use it generously to ensure every bite has that perfect crunch.
Salt - Just a pinch is needed to enhance the flavors without overpowering the dough. I also like to add flaky sea salt as a topping.
Rosemary - Fresh rosemary sprigs are not only aromatic but visually stunning. When pressed into the focaccia bread dough, they create a Christmas tree/ Holly-like design, bringing a festive and earthy flavor to the bread.
Parsley - The bright green parsley contrasts beautifully with the deep red pomegranate seeds. It also adds a fresh note to the Christmas focaccia, balancing the richness of the olive oil.
Pomegranate Seeds - These little jewels are my favorite touch. They add bursts of tartness and sweetness to the focaccia and give it a pop of holiday color that feels just right for a Christmas focaccia.
See recipe card for quantities.
Instructions
For the focaccia dough
- Step 1: Start by adding warm water, yeast, cinnamon, olive oil, and salt to a large bowl. Stir gently to combine. Gradually mix in the bread flour, stirring until the dough begins to form. At this stage, it might look a bit rough, but don’t worry—this is just the beginning. Cover the bowl with a clean tea towel or cling film and let it rest for 30 minutes.
- Step 2: After the initial rest, it’s time to perform the first of two stretch-and-fold techniques. Gently pull one side of the dough and fold it to the opposite side. Repeat this process 4-5 times, working around the dough from different angles. Let it rest for another 30 minutes before repeating the stretch and fold. After this, cover the dough and let it rise for 1 hour and a half. If you want to make the focaccia the next day then place in the fridge overnight before going on to the next step.
- Step 3: Line a rectangular baking tray (I like to use a 25 x 35 cm tray) with parchment paper and spread 2 tablespoons of olive oil over the base. Carefully transfer the dough to the tray, being mindful not to knock out too much air. Lightly fold the sides inward and flip the dough so that the top is smooth and well-oiled. Move the dough around gently to coat it in the olive oil, then cover it again and let the dough rest for another 2 hours.
- Step 4: About 30 minutes before the second rise is finished, preheat your oven to 400°F (200°C). Once the dough has risen, drizzle more olive oil on top and press your fingers into the dough, starting from the top and working your way down. Wiggle your fingers slightly in each spot to create dimples—this is key to achieving the signature focaccia texture.
Decorating the Christmas Focaccia
- Step 1: Now for the fun part! Press three pomegranate seeds into each section of the dough, I do 9-10 Holly leaves. From each pomegranate cluster on top of the dough, place three parsley leaves, ensuring they don’t touch the seeds. Top each parsley leaf with a sprig of rosemary, pressing the stems into the dough to secure them along with any sprigs that are wider than the parsley. I like to brush all the toppings with olive oil to prevent them from burning in the oven.
- Step 2: Top with a little flakey sea salt and bake the focaccia for 25-30 minutes, or until golden brown and crispy on top. Remove from the oven and let it cool for at least 10 minutes before cutting into it. This gives the flavors time to settle and makes it easier to slice. Your Christmas focaccia is now ready to be enjoyed, either on its own, as a Christmas sandwich or as a festive side to your holiday feast!
Hint: When dimpling the dough of your homemade focaccia, push your fingers deeply without deflating it. Dimples trap the olive oil and toppings, ensuring they soak into the dough during baking, creating rich, flavorful bites.
Video for Christmas Focaccia
Substitutions
Dough substitutions
Strong White Bread Flour - I wouldn't recommend substituting bread flour in this recipe but If you don’t have bread flour, you can use all-purpose flour, but keep in mind the dough might not rise quite as high, and the texture will be a bit less chewy. For a heartier texture, you could also try using whole wheat flour, though the bread will be denser.
Warm Water - Substitute warm water with warm milk to add a slightly richer flavor and softer texture. Make sure it’s still around 100°F (38°C) to activate the yeast properly.
Yeast - If you don’t have instant yeast, you can use active dry yeast. You’ll need to proof it first by dissolving it in the warm water for about 5-10 minutes until it gets foamy. Alternatively, use sourdough starter if you’re comfortable with sourdough baking, though that would change the rising times and flavor profile.
Cinnamon - For a different flavor twist to this festive Christmas focaccia bread, try using nutmeg or allspice instead of cinnamon, both of which will still evoke warm holiday vibes. For a more savory option, omit the cinnamon or use a bit of garlic powder or thyme.
Olive Oil - If olive oil isn’t available, you can use vegetable oil, avocado oil, or even melted butter. Each will give a slightly different flavor and texture, but they all work in focaccia.
Topping Substitutions:
Pomegranate Seeds - If pomegranates aren’t in season or you want something different, try dried cranberries, fresh cranberries or red grapes, halved and pressed into the dough. For a more savory twist, sun-dried tomatoes can also work beautifully, giving a similar pop of color.
Rosemary - If you don’t have fresh rosemary, thyme or sage are great alternatives that still provide an earthy, fragrant flavor. You could also use dried rosemary, but it won’t have quite the same fresh look.
Parsley - Swap parsley with basil or cilantro for a different but equally vibrant green garnish. Spinach leaves (lightly cooked first) could also add a festive touch. Many fresh herbs such as fresh sage leaves will also work for a lovely visual appeal and flavorful bread.
Variations
Cheesy Christmas Focaccia - Top your focaccia with shredded mozzarella or Parmesan before baking. The cheese melts into golden, bubbly perfection, adding richness to the rosemary and pomegranate toppings. Avoid sprinkling the cheese over the decoration.
Christmas Tree Focaccia Bread - Use the rosemary and parsley to make a Christmas tree design instead, adding longer rosemary sprigs facing left and right with parsley underneath, leading to shorter ones at the top. Use the pomegranate seeds or cherry tomatoes as baubles for the perfect Christmas tree design on your beautiful Christmas focaccia.
Christmas Wreath Focaccia - Build a colorful wreath with fresh sprigs of rosemary, bell peppers, red onions and cherry tomato ornaments for another festive focaccia recipe.
Spicy Herb Focaccia - Mix chili flakes or cayenne pepper into the dough for a warm, spicy kick. Add jalapeños and cilantro instead of parsley for a bold, zesty flavor.
Sweet Holiday Focaccia - Swap out the rosemary and parsley for thinly sliced apples or pears, and sprinkle the dough with cinnamon sugar before baking. This sweet twist is perfect for a festive dessert bread.
Equipment
Storage
To store your Christmas focaccia, first let it cool completely at room temperature. Once cool, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 2 days at room temperature. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. If freezing, wrap the focaccia in plastic wrap and then place it in a freezer-safe bag. To reheat, thaw at room temperature and warm in a 350°F (180°C) oven for 10 minutes to restore its crispy texture. Always reheat gently to avoid drying out the bread.
Top Tip
Don’t Rush the Rise. Letting the dough rise slowly ensures a light and airy texture. If you’re short on time, place the dough in a warm spot, but avoid speeding up the process too much to prevent dense focaccia.
FAQ
Brush the toppings with olive oil before baking, as this helps protect them from direct heat. Additionally, you can cover the focaccia loosely with foil halfway through baking if the toppings start to brown too quickly.
Add focaccia toppings right before baking, after dimpling the dough and adding olive oil. This ensures the toppings stay in place and don’t sink into the dough while rising.
Without dimpling, the focaccia may puff unevenly during baking, resulting in less surface area for the toppings and olive oil to settle into. Dimpling also helps create the bread’s signature texture, with pockets of air and crispiness.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Christmas focaccia:
Recipe
Christmas Decorated Focaccia - Same-Day Recipe
Equipment
- Large mixing bowl
- Oven dish
- Parchment paper
Ingredients
For the dough
- 500 g strong white bread flour
- 450 ml warm water roughly 100 farenheight or (equivalent in centigrade)
- Pinch salt
- 7 g active dried yeast easy bake yeast
- 1 teaspoon cinnamon
- 1 teaspoon olive oil
Topping
- 3 tablespoon olive oil
- 20 g rosemary a few sprigs
- 20 g parsley
- 30 g pomegranate seeds
Instructions
- Start by adding warm water, yeast, cinnamon, olive oil, and salt to a large bowl. Stir gently to combine. Gradually mix in the bread flour, stirring until the dough begins to form. At this stage, it might look a bit rough, but don’t worry—this is just the beginning. Cover the bowl with a tea towel and let it rest for 30 minutes.500 g strong white bread flour, 450 ml warm water, Pinch salt, 7 g active dried yeast, 1 tsp cinnamon, 1 tsp olive oil
- After the initial rest, it’s time to perform the first of two stretch-and-fold techniques. Gently pull one side of the dough and fold it to the opposite side. Repeat this process 4-5 times, working around the dough from different angles. Let it rest for another 30 minutes before repeating the stretch and fold. After this, cover the dough and let it rise for 1 hour and a half. If you want to make the focaccia the next day then place in the fridge overnight before going on to the next step.
- Line a rectangular baking tray (I like to use a 25 x 35 cm tray) with parchment paper and spread 2 tablespoons of olive oil over the base. Carefully transfer the dough to the tray, being mindful not to knock out too much air. Lightly fold the sides inward and flip the dough so that the top is smooth and well-oiled. Move the dough around gently to coat it in the olive oil, then cover it again and allow it to rise for another 2 hours.3 tbsp olive oil
- About 30 minutes before the second rise is finished, preheat your oven to 400°F (200°C). Once the dough has risen, drizzle more olive oil on top and press your fingers into the dough, starting from the top and working your way down. Wiggle your fingers slightly in each spot to create dimples—this is key to achieving the signature focaccia texture.
- Now for the fun part! Press three pomegranate seeds into each section of the dough, I do 9-10 Holly leaves. From each pomegranate cluster, place three parsley leaves, ensuring they don’t touch the seeds. Top each parsley leaf with a sprig of rosemary, pressing the stems into the dough to secure them along with any sprigs that are wider than the parsley. I like to brush all the toppings with olive oil to prevent them from burning in the oven.20 g rosemary, 20 g parsley, 30 g pomegranate seeds
- Top with a little flakey sea salt and bake the focaccia for 25-30 minutes, or until golden brown and crispy on top. Remove from the oven and let it cool for at least 10 minutes before cutting into it. This gives the flavors time to settle and makes it easier to slice. Your Christmas focaccia is now ready to be enjoyed, either on its own, as a Christmas sandwich or as a festive side to your holiday feast!
