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christmas focaccia pin
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5 from 31 votes

Christmas Focaccia

This festive Christmas Focaccia bread is a delightful recipe for the holiday dinner table. Make it by hand or in a bread maker, then design a beautiful and edible Christmas tree made of fresh sage, rosemary, thyme, and lavender flowers.
Prep Time2 hours
Cook Time20 minutes
Total Time4 hours 40 minutes
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: bread machine, bread machine focaccia bread, bread recipes, christmas tree focaccia, dinner bread, focaccia bread recipes, holiday focaccia recipe
Servings: 24
Calories: 76kcal
Author: Kristina Tipps

Ingredients

For The Focaccia

  • 1 ¼ cup warm water 115°F
  • 2 ½ tablespoon olive oil
  • 1 ½ teaspoon salt
  • 3 ⅛ cups bread flour
  • 1 ½ teaspoon active dry yeast
  • 2 tablespoon olive oil for brushing (do not add to dough)

For The Christmas Tree Topping

  • 10 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 1 sprig fresh thyme
  • ¼ cup dried lavender flowers
  • cup cranberries
  • cup blueberries
  • 1 slice lemon

Instructions

  • In a large bowl, combine the warm water, yeast, and 1 teaspoon sugar. Let sit for 5 minutes, until foamy.
  • Add 1 cup of the flour and stir 3-4 times. Add the remaining flour and salt and stir to combine. If dough is too sticky to knead add ⅛ cup more of flour.
  • Transfer dough to a lightly floured surface and knead for 3 minutes. Place dough ball in an oiled bowl, cover and let rise in a warm place for 1 hour. (Skip to step 5 when complete)
  • If Using A Bread Machine: Add all bread ingredients to the bread machine in the order listed. For non-Cuisinart machines, follow the instructions for the order to add ingredients in your manual. Set to dough cycle. When cycle completes, remove the dough to a floured surface and follow instructions below.
  • With dough on a floured surface, punch down a few times, cover with a towel and let rest for 10 minutes. Meanwhile, brush a baking sheet with oil and sprinkle with cornmeal.
  • Transfer the dough to the baking sheet and roll into a large oval. With oiled fingertips, press holes into the dough about ½ inch deep. Cover with plastic wrap and move to a warm place. Let rise for 30 minutes.
  • Once risen, preheat the oven to 450°F. Uncover the dough and brush with 2 tablespoons of olive oil.
  • Create the Christmas tree design by first placing the thyme sprig in the center of the dough as though it's the tree trunk. Next place the sage leaves around the thyme in the shape of a triangle Christmas tree. Put the rosemary sprigs around and on top of the sage leaves to fill in gaps. Sprinkle with lavender flowers to look like garland and arrange blueberries and cranberries to look like ornaments. Finish with the lemon slice on top of the tree as the star. Press all herbs and fruit gently into the dough to help them stick.
  • Bake for 15-20 minutes, until light golden brown. Remove from the oven and transfer bread to a cooling rack. Let cool for 30 minutes before serving.

Notes

This recipe makes a 1.5 pound loaf of focaccia, or a roughly 15 inch by 10 inch loaf.
Storing: focaccia bread should be stored in an airtight bread bag or bread box. It will keep for 2-3 days at room temperature when stored properly. Store it in the freezer for up to 6 months for later use.

Nutrition

Serving: 1oz | Calories: 76kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg