The first chilly day of December always brings a gentle hum of excitement through my kitchen. The tree twinkles in the corner, my husband tunes the radio to a holiday station, and the faint scent of cinnamon and rosemary fills the air.
This year, I decided to make something new for our family gathering—a bread that looked as cheerful as the season itself: a Christmas Focaccia. It all began one quiet afternoon when the snow outside was falling in slow, graceful swirls, and I had an urge to bake something that captured that same beauty.
As the dough rose on the counter, I thought about how much joy comes from creating something simple yet meaningful. My grandchildren love helping with the toppings, pressing pomegranate seeds into the dough like tiny rubies. I can already hear their giggles as they decorate it, and my daughter teasingly warns me not to eat all the “decorations” before baking.
There’s a certain kind of magic in watching a humble dough turn into a festive masterpiece. This recipe isn’t just about bread, it’s about slowing down, creating memories, and savoring the warmth of the season, one bite at a time.
Short Description
A soft, aromatic focaccia infused with cinnamon and olive oil, topped with rosemary, parsley, and sparkling pomegranate seeds—a festive centerpiece perfect for your Christmas table.
Key Ingredients
For the dough:
- 500 g strong white bread flour
- 450 ml warm water (about 100°F / 38°C)
- Pinch of salt
- 7 g active dried yeast
- 1 teaspoon cinnamon
- 1 teaspoon olive oil
For the topping:
- 3 tablespoons olive oil
- 20 g rosemary (a few sprigs)
- 20 g parsley
- 30 g pomegranate seeds
Tools Needed
- Large mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Baking tray (25 x 35 cm)
- Parchment paper
- Kitchen towel or plastic wrap
Cooking Instructions
Step 1: Prepare the Dough
In a large bowl, mix warm water, yeast, cinnamon, olive oil, and salt. Stir gently to combine. Gradually add the bread flour, mixing until a soft, slightly sticky dough forms. Cover the bowl with a tea towel and let it rest for 30 minutes.
Step 2: Stretch and Fold
After the first rest, gently pull one side of the dough and fold it over itself. Repeat this stretch-and-fold motion about 4–5 times, turning the bowl as you go. Let it rest for another 30 minutes, then repeat the process once more. Cover again and let the dough rise for 1½ hours, or refrigerate overnight for a slower fermentation and deeper flavor.
Step 3: Shape and Second Rise
Line your baking tray with parchment paper and spread 2 tablespoons of olive oil across the base. Carefully transfer the dough to the tray, folding the sides inward to form a rectangle. Flip it over so the smooth side faces up and coat with oil. Cover and let it rise for another 2 hours.
Step 4: Dimple and Decorate
Preheat your oven to 400°F (200°C). Once the dough has risen, drizzle with the remaining olive oil. Press your fingers into the dough to create dimples all over. Press pomegranate seeds into clusters, arrange parsley leaves around them like holly, and finish with rosemary sprigs for texture. Brush lightly with olive oil to prevent burning.
Step 5: Bake and Cool
Sprinkle a bit of flaky sea salt on top. Bake for 25–30 minutes until golden brown and crisp on top. Let it cool for at least 10 minutes before slicing.
Tip: If your dough feels too sticky to handle, dust your hands with a little flour or drizzle a touch of olive oil for easier shaping.
Why You’ll Love This Recipe
Festive and Beautiful: A show-stopping bread that doubles as a centerpiece.
Aromatic Flavor: The gentle hint of cinnamon with rosemary creates a cozy, fragrant bite.
Simple Yet Elegant: Easy to make but impressive on any holiday table.
Versatile: Serve it as an appetizer, side dish, or sandwich base.
Family Fun: Decorating the dough is a joyful, hands-on holiday activity.
Mistakes to Avoid & Solutions
Overproofing the Dough: Too much rising can make the bread collapse. Keep an eye on the dough—once doubled, it’s ready.
Dough Too Sticky: Use a drizzle of olive oil on your hands instead of adding too much flour, which can make the bread dense.
Burning the Toppings: Lightly brush all toppings with olive oil before baking to protect delicate herbs.
Skipping the Dimples: The dimples trap oil and flavor; don’t skip this step.
Cutting Too Soon: Allow cooling time for the texture to set; warm bread slices better and tastes richer.
Serving and Pairing Suggestions
Serve warm with olive oil and balsamic vinegar for dipping.
Pair with roasted meats, creamy soups, or winter salads.
Slice it horizontally and make Christmas sandwiches with turkey, brie, and cranberry sauce.
Present it as part of a family-style holiday spread or festive brunch.
Storage and Reheating Tips
Store: Wrap tightly in foil or a resealable bag and keep at room temperature for up to 2 days.
Freeze: Slice and freeze in portions for up to 2 months. Thaw at room temperature.
Reheat: Warm in a 350°F (175°C) oven for 10 minutes or toast lightly to revive crispness.
FAQs
1. Can I use instant yeast instead of active dried yeast?
Yes, you can substitute it in equal amounts without proofing first.
2. What can I use if I don’t have pomegranate seeds?
Dried cranberries or cherry tomatoes make great alternatives for color and sweetness.
3. Can I make this gluten-free?
Use a gluten-free bread flour mix and adjust water as needed; gluten-free doughs tend to be stickier.
4. How do I know when my dough has risen enough?
It should double in size and feel airy when gently poked.
5. Can I add cheese on top?
Absolutely—crumbled feta or shaved parmesan adds a salty finish.
Tips & Tricks
For extra flavor, infuse olive oil with garlic or herbs before drizzling.
Use cold water if you plan to let the dough rise overnight in the fridge.
Add a few slices of roasted garlic or olives for a Mediterranean twist.
Always use high-quality olive oil for authentic flavor.
Let kids decorate their own mini focaccias for a fun family bake.
Recipe Variations
Cranberry and Thyme Focaccia: Swap pomegranate seeds for cranberries and rosemary for thyme for a tart, aromatic version.
Sweet Holiday Focaccia: Add a sprinkle of sugar and orange zest to the dough, topping with candied fruit for a dessert-style twist.
Garlic and Herb Focaccia: Omit the cinnamon and pomegranate, and use garlic-infused oil with mixed herbs for a savory option.
Final Thoughts
When I pull this focaccia from the oven, the kitchen fills with a scent that feels like Christmas morning itself—warm, sweet, and herb-filled. I love how the pomegranate seeds gleam like jewels under the golden crust, and the rosemary sprigs look like tiny branches dusted with snow. My husband always steals the corner piece first, declaring it the best one, while the kids compete for the fluffiest slice.
I suppose that’s what makes baking so special—the quiet joy of seeing everyone gathered, smiling, and savoring something you’ve made with love. This bread has become a little piece of holiday magic for us, and I hope it brings that same feeling to your table too.
Christmas Focaccia
Ingredients
For the dough:
- 500 g strong white bread flour
- 450 ml warm water about 100°F / 38°C
- Pinch of salt
- 7 g active dried yeast
- 1 teaspoon cinnamon
- 1 teaspoon olive oil
For the topping:
- 3 tablespoons olive oil
- 20 g rosemary a few sprigs
- 20 g parsley
- 30 g pomegranate seeds
Instructions
- In a large bowl, combine warm water, yeast, cinnamon, olive oil, and salt. Gradually mix in the bread flour until a soft, slightly sticky dough forms.
- Cover with a tea towel and rest for 30 minutes. Gently stretch and fold the dough 4–5 times, turning the bowl as you go.
- Rest for another 30 minutes, repeat the process, then cover and let rise for 1½ hours or refrigerate overnight.
- Line a baking tray with parchment paper and spread 2 tablespoons of olive oil across the base. Transfer the dough, fold the sides inward, and flip it smooth side up. Coat lightly with oil, cover, and let rise for another 2 hours.
- Preheat the oven to 400°F (200°C). Drizzle the dough with olive oil and press your fingers all over to create dimples.
- Decorate with pomegranate seeds, parsley leaves, and rosemary sprigs, brushing lightly with olive oil to prevent burning.
- Sprinkle with flaky sea salt and bake for 25–30 minutes, until golden and crisp. Cool for at least 10 minutes before slicing.
