Who says holiday treats must be sweet? This Christmas Tree Rosemary Focaccia is a savory, festive, and fun bread to make—perfect for sharing with family. I recently baked it with my two toddlers and it was a big hit.
Feel free to decorate the focaccia however you like. Cherry tomatoes would make a cute “ornament” look, though my little ones weren’t fans—so I stuck with rosemary and coarse salt.
How to Make This Bread
Making the Dough
Begin by activating the yeast. In the bowl of a stand mixer fitted with the dough hook, combine warm water, active dry yeast, and sugar. Stir gently and let sit for about 10 minutes, until a light foam forms.
Add the olive oil, salt, and flour. Start the mixer on low until the ingredients come together, then increase to medium and knead for about 5 minutes. The dough should spring back when pressed with a finger. If it’s sticky, add flour a tablespoon at a time; if it’s too dry, add water one teaspoon at a time.
Form the dough into a ball, lightly grease the mixing bowl with olive oil, return the dough to the bowl, and coat the top with a little oil. Cover with plastic wrap and a clean towel, then place in a warm spot to rise for about an hour, or until doubled in size.
Shaping the Bread
When the dough has risen, line a large baking sheet with parchment paper and drizzle about 2 tablespoons of olive oil on the pan. Transfer the dough to the sheet.
Use your hands to flatten and shape the dough into a triangle roughly the size you want for your tree.
With a sharp knife, trim the triangle into a Christmas tree shape by cutting small triangles out of the sides to form branches. Set any extra dough aside. Use that leftover dough to shape the trunk and a star—cookie cutters work well for the star.
Using your fingertips, gently press into the dough to create many dimples across the surface. Press deeply enough to make impressions but avoid tearing through. Repeat a few times so the dough holds plenty of textured pockets.
Cover again with plastic wrap and a towel, and let the shaped dough rise in a warm place for a second time.
Baking
After the second rise, preheat the oven to 425°F (220°C).
Uncover the bread and drizzle with 2 tablespoons of olive oil. Coarsely chop three sprigs of fresh rosemary and evenly sprinkle the chopped rosemary and a generous pinch of coarse salt over the top.
Bake for about 20 minutes, or until the focaccia is golden brown and cooked through.
Remove from the oven and drizzle another 2 tablespoons of olive oil over the hot bread. Allow it to cool for at least 10 minutes before slicing and serving.
Whether you bake this on your own or involve the kids, this Christmas Tree Focaccia is an easy, delicious savory centerpiece for holiday gatherings.
If you try the recipe, tag me on Instagram @jessiebakestreats and leave a review below—I’d love to hear how it turns out!
You Might Also Enjoy
- Christmas Bread
- Christmas Sprinkle Vanilla Biscotti
- Easy Christmas Sprinkle Sugar Cookies
- Red Velvet Crinkle Cookies
Christmas Tree Rosemary Focaccia Bread
Jessie M
20
20
2
1 bread
Ingredients
- 1 & 1/2 C warm water
- 2 & 1/4 tsp active dry yeast
- 2 tsp white sugar
- 4 C all purpose flour
- 1/3 C extra virgin olive oil plus more for drizzling
- 2 tsp salt
- 3 springs of fresh rosemary
- coarse salt for sprinkling on top
Instructions
Making the Focaccia Dough
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In the bowl of a stand mixer fitted with the dough hook, combine warm water, yeast, and sugar. Stir and let sit for about 10 minutes until foamy.
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Add olive oil, salt, and flour. Mix on low until combined, then increase to medium.
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Knead for about 5 minutes. The dough should spring back when touched. Adjust with small amounts of flour or water if needed.
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Form into a ball, grease the bowl with oil, place the dough back in, and oil the top. Cover and let rise in a warm spot for about an hour, until doubled.
Shaping the Bread
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Line a baking sheet with parchment and drizzle about 2 tablespoons of olive oil. Transfer the risen dough to the sheet.
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Flatten and shape into a triangle, then cut small triangles from the sides to create branches. Reserve scraps for the trunk and star.
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Use fingertips to press dimples across the dough without tearing. Repeat to create many impressions.
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Cover and let the shaped dough rise again in a warm spot.
Baking
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Preheat the oven to 425°F (220°C).
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Uncover the bread and drizzle with 2 tablespoons of olive oil.
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Chop three sprigs of fresh rosemary and sprinkle evenly with coarse salt.
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Bake for about 20 minutes, until golden brown.
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Remove from oven, drizzle another 2 tablespoons of olive oil, and let cool at least 10 minutes before serving.
Notes
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