Christmas Decorated Focaccia - Same-Day Recipe
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.
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 teaspoon cinnamon, 1 teaspoon 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 tablespoon 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!
Video
Notes
When dimpling the dough, 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.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 5gFat: 7g
Tried this recipe?Let us know how it was!