Mini Christmas Focaccia Loaves
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 mini loaves or make two batches for 10-12
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 tsp sugar, 1 tbsp 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.
Notes
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.
Tried this recipe?Let us know how it was!