Christmas Tree Focaccia Recipe
If you’re looking for a festive bread that doubles as a centerpiece and a delicious treat, I’ve got just the thing for you. This Christmas Tree Focaccia Recipe is truly fan-freaking-tastic. It’s soft, bubbly, olive oil-rich bread shaped like a charming Christmas tree and adorned with colorful toppings that look like ornaments and garlands. Let me guide you through this fun, hands-on recipe that’s perfect for sharing around the holidays—or anytime you want to bring that joyful spirit into your kitchen.
Why This Recipe Works
- Simple, No-Knead Dough: It’s incredibly forgiving and develops great flavor with just an overnight rest.
- Olive Oil Richness: Drizzling enough oil keeps the crumb soft and the crust golden and crisp.
- Creative Decorating: Using fresh rosemary, tomatoes, and pears adds beautiful colors and textures that mimic a cute Christmas tree.
- Perfect for Holidays & Beyond: Not only festive but easy and delicious enough to become a holiday tradition.
Ingredients & Why They Work
These ingredients come together to create a tender focaccia bread that’s bursting with flavor and texture. Plus, the toppings add a whimsical look while enhancing taste. When shopping, look for quality olive oil and fresh, vibrant produce for the best results.
- Bread Flour: Offers more gluten, which gives the focaccia a chewy, springy texture that holds up well to the toppings.
- Active Dry Yeast: The magic behind the dough’s rise and airy crumb.
- Coarse Salt: A sprinkle on top adds that perfect savory pop and helps balance the olive oil.
- Warm Water: Activates the yeast gently, so be sure it’s not too hot or you’ll kill your yeast!
- Olive Oil: I use a good-quality extra virgin olive oil here—it’s key for flavor and gives the focaccia that classic lusciousness.
- Pear: Sweet and juicy, it makes a subtle but fresh counterpoint as the “tree trunk” and “star.”
- Pearl Onions: They offer a mild sweetness and lovely shape that look like little white ornaments.
- Cherry Tomatoes: Halved tomatoes are great for vibrant red “ornaments” that provide juicy bursts.
- Red Onion (Thinly Sliced): Adds a gentle bite and color contrast.
- Fresh Rosemary Sprigs: They’re brilliant as “branches,” bringing herbal aroma and gorgeous greenery.
Tweak to Your Taste
One of my favorite things about this Christmas Tree Focaccia Recipe is how you can easily tweak it depending on your mood or the guests you’re serving. I love making it more colorful or even a tad savory or sweet by switching up toppings.
- Variation: Sometimes I swap pear for thin slices of apple or roasted bell pepper strips for a different pop of color—and it always turns out amazing.
- Dietary Swap: If you need a gluten-free option, you can try a gluten-free flour blend, although the texture may be denser.
- Herb Change-Up: Instead of rosemary, fresh thyme or sage makes a nice alternative for the “branches.”
- Sweet Version: For a sweet spin, I’ve tried drizzling honey after baking and adding sliced figs or candied nuts instead of savory toppings.
Step-by-Step: How I Make Christmas Tree Focaccia Recipe
Step 1: Mix and Let the Dough Rise Overnight
Start by combining bread flour, active dry yeast, and coarse salt in a large bowl—then whisk it all together so it’s evenly mixed. Add warm water (make sure it’s about body temperature, around 100°F) and stir with a wooden spoon until the dough looks shaggy and wet, kind of messy but perfect. Cover the bowl tightly with plastic wrap and toss a kitchen towel over it. Set it on your countertop overnight—at least 12 hours. This slow rise really amps up flavor and gets the gluten going without any kneading from you!
Step 2: Transfer Dough and Rest Again
The next day, your dough will have risen beautifully—bubbly and airy. Grab a casserole dish (mine’s about 7×12 inches) and coat the bottom with a generous drizzle of olive oil. Tip the dough carefully into the dish and gently press it with your fingers so it fills the shape evenly, no rushing or pressing too hard. Then, dimple the surface all over with your fingertips—that classic focaccia texture—and drizzle more olive oil on top. Cover lightly and let it rest for another two hours. This extra rest lets it spring up even more.
Step 3: Decorate Your Tree
Turn on your oven to 400°F so it can preheat while you decorate the dough to look like a Christmas tree. This is the fun part where you get creative! Use fresh rosemary as your “branches,” fanning sprigs out naturally. Slice a piece of pear to make the trunk at the bottom. Halve cherry tomatoes and pearl onions—they’re perfect little ornaments. Add thin slices of red onion for pops of purple and maybe a piece of pear at the top for the star or tree topper. Don’t stress about perfection—each tree looks unique and charming. Your guests will love this personal touch.
Step 4: Bake Until Golden and Gorgeous
Once decorated, sprinkle with a pinch of coarse salt and pop the focaccia into the preheated oven. Bake for about 25 minutes until the bread is golden and puffed and the toppings are just set and slightly roasted. You’ll know it’s done when the crust looks beautifully bronzed and not pale. Remove it carefully and let it rest a few minutes before slicing—it’s easier to cut and tastes better warm but not piping hot.
Pro Tips for Making Christmas Tree Focaccia Recipe
- Use Room Temp Water: I learned the hard way that water that’s too hot will kill the yeast, so keep it warm, not hot.
- Don’t Skip the Oil: Drizzle plenty of olive oil both in the baking dish and on top—this is what gives focaccia that crisp yet tender crust.
- Finger Dimples Are a Must: Those indentations trap olive oil and toppings, so don’t be shy with your fingertips when pressing the dough.
- Let It Rest Before Cutting: Waiting a few minutes after baking helps the bread set so slices don’t fall apart.
How to Serve Christmas Tree Focaccia Recipe
Garnishes
I usually finish with a drizzle of good-quality extra virgin olive oil and a sprinkle of flaky sea salt right before serving—it makes every bite shine. Sometimes I add a little cracked black pepper or a few fresh rosemary leaves for extra aroma. The fresh herbs and coarse salt keep it rustic and approachable, just like I like.
Side Dishes
This focaccia pairs beautifully with soups and stews during chilly months—think tomato basil soup or creamy butternut squash soup. I also love serving it alongside charcuterie boards full of cheeses, olives, and cured meats for holiday gatherings. It’s a crowd-pleaser both as part of a meal or on a snack table.
Creative Ways to Present
For festive parties, I’ve arranged a few focaccia “trees” on a big wooden board with small bowls of dipping olive oil seasoned with herbs. Kids especially love helping decorate their own mini Christmas tree focaccia—turn it into a fun activity! And if you want to impress, add edible gold dust or tiny sprinkles on top just before serving for sparkle.
Make Ahead and Storage
Storing Leftovers
I like to wrap leftover focaccia tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. The crust gently softens but still tastes excellent, especially if you refresh it with a quick reheat.
Freezing
I’ve frozen this focaccia twice without a hitch. After baking and cooling completely, slice it, wrap pieces individually in foil or plastic wrap, then pop them in a freezer bag. When you want some, thaw at room temp or warm slices directly in the oven.
Reheating
The best way I’ve found to reheat focaccia is in a preheated oven at 350°F for about 8-10 minutes wrapped loosely in foil to keep moisture in while crisping the edges. If you want that freshly baked feel, finish uncovered for 2 minutes, but watch it so it doesn’t dry out.
FAQs
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Can I make the dough without letting it rest overnight?
You certainly can, but the overnight rest really develops flavor and improves the dough’s texture. If you’re short on time, let it rise in a warm spot for about 2-3 hours, but expect a less complex taste and slightly different texture.
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How do I prevent my focaccia from sticking to the pan?
Generously oil the bottom of your baking dish before adding the dough and also drizzle olive oil on top. This not only prevents sticking but also helps achieve that golden crust. Using a non-stick spray won’t give you the same delicious texture.
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Can I use all-purpose flour instead of bread flour?
Yes, you can swap all-purpose flour if that’s what you have, but expect a softer, less chewy crumb because all-purpose has less protein. The focaccia will still taste great and look beautiful!
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What if I don’t have pearl onions?
No worries! You can substitute with thinly sliced shallots or small slices of red onion. They add a similar mild sweetness and look great as decorative “ornaments.”
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How long does the focaccia stay fresh?
When stored at room temperature in an airtight container, it stays fresh for about 2 days. Beyond that, the texture starts to dry out, so consider freezing leftovers if you want to keep them longer.
Final Thoughts
This Christmas Tree Focaccia Recipe is one of those joyful kitchen projects that bring out your creativity and deliver warmth to the table. I have a blast decorating my bread each year, and it never fails to spark smiles and compliments. Whether you’re making it for holiday guests or just because you want a festive snack, I promise it’s a winner. Give it a try—you’ll feel like a holiday baking superstar, and your friends and family will be asking for it all season long!
