These mini Christmas focaccia are festive, fluffy, and almost too pretty to eat. They are perfect for Christmas entertaining, edible gifts, or as part of a holiday grazing board. Styled like tiny Christmas wreaths, mini Christmas focaccia are soft inside, golden on top, and finished with herbs and jewel like pomegranate seeds that instantly feel seasonal. This recipe makes 4-6 or make two batches for 10-12.
Mini Christmas focaccia is inspired by classic Italian focaccia but shaped and decorated to feel festive and celebratory. By baking the dough in small portions, each mini Christmas focaccia becomes light, fluffy, and perfect for sharing. The herb and pomegranate topping mimics Christmas wreaths, making this recipe ideal for holiday tables, edible gifts, and seasonal entertaining while still being simple enough for confident home baking.
These mini Christmas Focaccia Loaves are part of my homemade Christmas gifts recipe series along with my homemade garlic and herb butter and homemade chilli crisp oil. If you want a larger version of this focaccia go to my Christmas focaccia recipe.
Jump to:
Ingredients
Focaccia ingredients
Strong White Bread Flour - Strong white bread flour is essential for focaccia because of its higher protein content. That protein develops gluten which gives the focaccia its structure, chew, and those signature air pockets. I like using strong flour because it gives a bakery style texture without any complicated kneading.
Warm Water - Warm water activates the yeast and helps create a soft, elastic dough. The warmth encourages fermentation which is what gives mini Christmas focaccia their lightness and flavour.
Active Dried Yeast - Yeast is the engine of this recipe. It creates the rise and develops flavour as the dough rests. I prefer easy bake yeast because it is reliable and fuss free which makes these mini Christmas focaccia very approachable.
Sugar - A small amount of sugar feeds the yeast and helps kickstart fermentation. It also adds subtle balance to the savoury dough without making it sweet.
Salt - Salt strengthens the dough and enhances flavour. Without it, mini Christmas focaccia would taste flat. It also helps control yeast activity for a better rise.
Olive Oil - Olive oil keeps the dough soft and tender while adding richness. I love using olive oil in focaccia because it gives that unmistakable Mediterranean flavour and helps create a crisp golden crust.
Topping ingredients
Olive Oil - A generous drizzle on top of the dough creates those classic focaccia dimples and helps the surface crisp up beautifully in the oven.
Rosemary - Rosemary adds a pine like aroma that instantly feels Christmassy. It also holds its shape well during baking which makes it ideal for decorating mini Christmas focaccia like wreaths.
Parsley - Parsley brings freshness and vibrant green colour. I like using parsley to soften the intensity of rosemary and to make the focaccia look more festive and balanced.
Pomegranate Seeds - Pomegranate seeds add little pops of sweetness and acidity. Visually they are perfect for mini Christmas focaccia because they resemble berries and give that festive sparkle.
See recipe card for quantities.
Instructions
- Step 1: Add the warm water, yeast, sugar, olive oil, and salt to a large mixing bowl. Stir gently until everything is combined and the yeast begins to activate. Gradually mix in the bread flour until a rough, sticky dough forms.
- Step 2: Cover the bowl and let the dough rest. After the rest, perform a stretch and fold by gently pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat several times. Rest again, then repeat the stretch and fold once more. This technique builds structure without kneading.
- Step 3: Using lightly oiled hands, divide the sticky dough into portions and place into individual foil trays or small baking dishes. Cover loosely, making sure nothing touches the dough as it rises. Allow the dough to rise until puffed and airy. This rise is what gives mini Christmas focaccia their fluffy interior.
- Step 4: Drizzle olive oil over each focaccia and gently press your fingertips into the surface to create dimples. Decorate with parsley leaves, rosemary sprigs, and pomegranate seeds arranged like festive wreaths. I like to create small holly style clusters because they look extra Christmassy. Finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Bake for 20-25 mins until the mini Christmas focaccia are golden, crisp on top, and soft inside.
Hint: The dough will feel very wet and sticky, but resist the urge to add more flour. A high hydration dough is what gives mini Christmas focaccia their airy crumb and signature bubbles. Trust the process and use lightly oiled hands when handling.
Substitutions
Strong White Bread Flour – Substitute with plain all purpose flour for a softer, slightly less chewy texture, or use a mix of plain flour and bread flour if you want a balance between lightness and structure.
Warm Water – Swap for lukewarm milk for a slightly richer dough with a softer crumb, or use plant based milk like oat milk if you want a subtle sweetness and a dairy free option.
Active Dried Yeast – Use instant yeast instead for quicker activation and convenience, or fresh yeast if you prefer a more traditional bakery style flavour.
Sugar – Replace with honey or maple syrup for a gentle sweetness and added depth of flavour, or omit entirely if you prefer a more savoury focaccia and are allowing a longer rise.
Salt – Use flaky sea salt in the dough for a cleaner flavour, or fine kosher salt if that is what you have to hand, just ensuring it dissolves evenly.
Olive Oil (in the dough) – Substitute with extra virgin olive oil for a stronger, fruitier flavour, or use rapeseed oil if you want a more neutral taste while keeping the dough soft.
Olive Oil (for topping) – Swap for garlic infused olive oil for extra aroma, or chilli oil if you want a subtle festive heat running through the focaccia.
Rosemary – Replace with thyme for a softer, earthy flavour, or sage for a more traditional Christmas herb note that pairs beautifully with bread.
Parsley – Use basil for a sweeter, aromatic finish, or chives for a mild onion flavour and delicate green colour.
Pomegranate Seeds – Substitute with dried cranberries for a classic festive feel, or redcurrants for a sharper, tangy burst that still gives that Christmas berry look.
Variations
Garlic and Herb Mini Christmas Focaccia - Add roasted garlic cloves and thyme to the dough, then finish with rosemary and sea salt. This variation leans more savoury and is perfect served alongside soups, cheese boards, or Christmas roasts.
Cheese Topped Mini Christmas Focaccia - Press small cubes of mozzarella or grated parmesan into the dough before baking. The cheese melts into the surface, creating a golden, indulgent finish that pairs beautifully with the festive herb decorations.
Sweet Festive Mini Christmas Focaccia - Skip the herbs and top with orange zest, cranberries, and a drizzle of honey after baking. This version works well as part of a Christmas brunch or served warm with butter.
Equipment
Foil trays or small baking dishes
Large mixing bowl
Storage
Allow mini Christmas focaccia to cool completely before storing. Once cooled, place them in an airtight container or resealable bag at room temperature. They will stay fresh for up to two days without losing too much softness. For longer storage, wrap each mini Christmas focaccia individually in foil or baking paper, then place into a freezer safe bag. Freeze for up to three months.
To reheat, remove from the freezer and allow to defrost at room temperature. Warm in a hot oven for a few minutes until heated through and lightly crisp on top. Avoid microwaving if possible, as this can make the focaccia rubbery. A quick oven refresh brings them back to life beautifully.
Top Tip
If you want maximum flavour, let the dough rise slowly in the fridge overnight. This cold fermentation develops a deeper, more complex taste and makes the mini Christmas focaccia even softer and more aromatic once baked.
FAQ
The secret is a high hydration dough, good quality olive oil, and patience. Letting the dough rest and ferment properly builds flavour and structure, giving focaccia its airy crumb, crisp edges, and soft interior.
Let focaccia rest for at least 10 to 15 minutes after baking. This allows the crumb to set and steam to escape, making it easier to slice without squashing the bread.
Focaccia deflates when dimpling if the dough is underproofed or handled too firmly. Small focaccia have less structure and trapped air, so dimpling can collapse them rather than create light pockets.
Related
Looking for other recipes like this? Try these:
From Scratch
These are my favorite from scratch recipes if you like this recipe:
Recipe
Mini Christmas Focaccia Loaves
Equipment
- Foil trays or small baking dishes
- Large mixing bowl
Ingredients
- 500 g strong white bread flour
- 450 ml warm water roughly 100 farenheight equivalent in centigrade
- Pinch salt
- 7 g active dried yeast easy bake yeast
- 1 ½ teaspoon sugar
- 1 tablespoon olive oil
Topping
- 6 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 rough dough begins to form.500 g strong white bread flour, 450 ml warm water roughly 100 farenheight, Pinch salt, 7 g active dried yeast easy bake yeast, 1 ½ teaspoon sugar, 1 tablespoon 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 15 minutes before repeating the stretch and fold.
- The dough will be sticky but with your hands take balls of the dough and split it between 6-8 lined with parchment paper and oil trays or baking dishes and cover each one loosely, trying not to let the clingfilm or tea towel droop over the dough
- Let the dough rise for an hour and a half then drizzle over the oil, add the toppings, 3 parsley leaves and 3 rosemary sprigs then 3 pomegranate seeds per cluster. I like to add two Holly clusters per mini focaccia. Drizzle over a little more olive oil.6 tablespoon olive oil, 20 g rosemary a few sprigs, 20 g parsley, 30 g pomegranate seeds
- Top with a little flakey sea salt and bake the focaccia for 25 minutes, or until golden brown and crispy on top.