Description
This beautifully decorated focaccia bread combines the classic Italian flatbread with festive herb and vegetable designs. Featuring two creative themes—a Christmas tree adorned with fresh herbs and cranberries, and a floral arrangement of green onions, shallots, chives, and olives—this recipe turns simple focaccia into an artful centerpiece. Perfect for holiday gatherings or special occasions, the bread is soft, flavorful, and visually stunning.
Ingredients
Scale
Dough Ingredients
- 1 cup of warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
For the Christmas Tree Bread
- 1 bunch of fresh sage
- 1 bunch of fresh rosemary
- a few sprigs of fresh thyme
- 1/4 cup fresh cranberries, halved
- pinch of salt and pepper
For the Flowers Bread
- 3 to 4 green onions
- a few chive sprigs
- 1 shallot, peeled and thinly sliced
- 1/4 cup sliced black olives
Instructions
- Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and honey. Stir lightly to mix and let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Develop the Starter: Add 1 cup of flour and 1/4 cup of olive oil to the yeast mixture. Stir until the flour is moistened, forming a shaggy starter dough. Let this sit again for 5 minutes to encourage fermentation.
- Make the Dough: Add the remaining 1 1/2 cups of flour and the kosher salt to the bowl. Stir until the dough begins to come together. Turn it out onto a floured surface and knead the dough 10 to 15 times until it is smooth and elastic.
- First Rise: Place the kneaded dough into a large bowl coated with a bit of olive oil. Cover the bowl with a clean towel and let the dough rise in a warm spot for 1 hour, until it doubles in size.
- Prepare Oven and Pan: Preheat your oven to 450°F (232°C). Use 2 tablespoons of the remaining olive oil to generously oil a 9×13-inch (or slightly larger) rimmed baking sheet to prevent sticking and add flavor.
- Shape the Dough: Transfer the risen dough to the prepared baking sheet. Press it down so it fits evenly within the pan, no larger than 9×13 inches. Use your fingers to create dimples all over the surface. Drizzle the dough with the remaining 2 tablespoons of olive oil. Allow it to rise for another 20 minutes until it puffs slightly.
- Decorate Christmas Tree Bread: Arrange fresh sage, rosemary, and thyme onto one half of the dough to create a Christmas tree design. Scatter the halved cranberries on top to resemble ornaments. Sprinkle lightly with salt and pepper for flavor.
- Decorate Flowers Bread: On the other half of the dough, lay green onions vertically to mimic stems. Arrange thinly sliced shallots next to the green onions to simulate flowers. Scatter a few chive sprigs for smaller stems and place sliced black olives around to fill empty spaces and complete the floral look.
- Bake: Place the decorated focaccia in the preheated oven and bake for 15 to 20 minutes, or until the bread is golden brown and cooked through.
- Cool and Serve: Remove the focaccia from the oven and transfer it to a wire rack. Let it cool completely before cutting and serving to preserve the decorative design and ensure the bread slices cleanly.
Notes
- You can use room temperature water for activating yeast but warm water (about 110°F) helps activate yeast faster.
- Kneading time is minimal to keep the focaccia soft and light; do not over-knead.
- The decorative herbs and vegetables do not bake for long but add fresh, aromatic flavors.
- If fresh cranberries are unavailable, dried cranberries can be substituted but they won’t have the same fresh appearance.
- The dough can be made a day ahead and refrigerated after the first rise for more complex flavor development; bring to room temperature before shaping.
