This Rosemary Christmas Tree Focaccia bread is a work of art! Fresh sprigs of rosemary, delicately arranged into a beautiful little Christmas tree adorned with cherry tomato ornaments, make this no-knead, homemade focaccia the perfect holiday centerpiece.
When most people think of Christmas treats, they think of cookies, candies, and cakes. But sometimes my thoughts go straight to this Rosemary Christmas Tree Focaccia! Not only is it really pretty, it’s also quite delicious.
We’re all right in the middle of preparations for Christmas. And while the “perfect” Christmas is often pictured as beautifully snow-covered, we can never count on that here in the South. Still, there are lots of ways to bring holiday cheer into our homes.
A great way to get into the spirit of the season is by baking this festive focaccia decorated with fresh rosemary sprigs in a Christmas tree shape with cherry tomato ornaments. It’s a savory treat that your family and friends will thoroughly enjoy.
Recipe Snapshot: Rosemary Christmas Tree Focaccia
Prep Time: 15 minutes
Cook Time: 30 minutes
Rising Time: 2 Hours
Total Time: 2 hours 45 minutes
Servings: 12
Cuisine: Italian
Cooking Method: Oven
Primary Ingredients: Yeast, flour, olive oil, salt, rosemary, cherry tomatoes
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Made this for a Christmas dinner yesterday, and it was a HUGE hit! Beautiful, and tasted great – will DEFINITELY make this again!“
— Diana
What You’ll Like About This Recipe
- It makes a beautiful, festive (and delicious) centerpiece for holiday meals.
- It’s a fun baking project for the family to make together. Kids love helping with the rosemary Christmas tree and tomato ornaments.
- It’s a yeast bread that requires NO KNEADING. That’s reason enough to make it for me.
Ingredient Notes
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For the Focaccia:
- Active Dry Yeast — I usually purchase Fleischmann’s yeast. Always check the date on the packet to ensure that you’re using fresh yeast. If you’re interested in the different types of yeast, you can get a good overview from my Easy Homemade Bread recipe post.
- Flour — If you have bread flour, you can use it. However, all-purpose flour does work very well for focaccia.
- Olive Oil — Use a good quality extra virgin olive oil.
- Maldon Salt – or any flaky salt— If you don’t have it, don’t run out just to get Maldon salt specifically for this recipe. Use any kind of flaky salt or coarse sea salt.
For Decorating:
- Fresh Rosemary Sprigs — If you wash the rosemary, make absolutely sure it’s dry with no water on the stems or leaves.
- Whole Cherry Tomatoes — Small-ish ones are best.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Rosemary Christmas Tree Focaccia
Proof the Yeast
STEP 1. In a medium bowl, combine the warm water, sugar, yeast, and 1 tablespoon of flour. Mix well.
STEP 1 (cont’d.) Cover the bowl with plastic wrap and let it sit for ten minutes (this is called “proofing” the yeast).
STEP 2. After 10 minutes, the yeast should be bubbly and active.
Pro Tip
The water should be lukewarm – between 105 to 115 degrees F. A rule of thumb is to use water warm enough that you could comfortably wash your hands in it.
If the yeast doesn’t appear bubbly and frothy after ten minutes, then one of a couple of things could have happened. Either the water was the wrong temperature (too warm or too cold), or you need new yeast. Yeast is a living organism, and it’s important to use it before the expiration date on the packet.
Mix the Dough
STEP 3. To the bubbly yeast and water mixture, add the flour and salt.
STEP 3 (cont’d.) Stir together to form a dough.
STEP 3 (cont’d.) Cover the bowl with plastic wrap and set it aside in a warm place (75 to 78 degrees F) to rise for one hour until doubled in size.
Form the Focaccia
STEP 4. Line a 10-inch oven-safe skillet or a 9-inch cake pan with parchment paper.
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STEP 5. Spread half of the olive oil over the parchment paper. Turn the dough out onto the parchment paper, shaping it roughly into a rectangle.
STEP 5 (cont’d.) Cover with a clean kitchen towel and let the dough rise for one hour.
Decorate
STEP 6. After the dough has finished rising, drizzle the remaining olive oil on top of the dough and a little onto your hands.
STEP 6 (cont’d.) Press your fingers into the dough to create dimples over the surface.
STEP 7. Arrange the rosemary sprigs and cherry tomatoes in the shape of a Christmas tree.
STEP 7 (cont’d.) Sprinkle salt lightly over the surface.
Bake
STEP 8. Bake in a preheated 350°F oven for 25 to 35 minutes, until the top is golden brown and the center is cooked through (about 200°F on an instant-read thermometer). Baking time varies with your oven and pan. If the top is still pale near the end, drizzle on a little more olive oil and broil for 1 to 2 minutes, watching closely so the rosemary doesn’t burn. Let the focaccia cool for 10 to 15 minutes before serving.
Recipe Tips
- Be sure to proof the yeast for the full ten minutes to determine that it’s active in order to get a good rise from the dough.
- Set the dough in a warm place to rise. The oven with the light on is usually warm enough. If you can’t turn the oven light on without leaving the door open, switch the oven on for about a minute, switch it off, wait a few minutes, and then place the covered dough inside to rise.
- Keep the rosemary green. For the best color, look for young rosemary with less woody stems. Bring it home or cut it fresh several days ahead, stand the cut ends in a glass of water like you would flowers, and dry the stems and leaves well before placing them on the bread.
- For easy clean-up, don’t forget to line your skillet or baking pan with parchment paper.
- If you’d like to add extra “decorations” to your tree, use chopped bell peppers, chives, and herbs for more color.
How to Serve
- To make a full meal, pair the focaccia with a warm winter soup, such as minestrone or tomato soup.
- To present the focaccia as an appetizer, center it on a large board and fill the surrounding board with a variety of meats and cheeses.
- If you want something sweet to go with this easy no knead focaccia, oven-roasted figs with cinnamon, honey, and gorgonzola are an excellent pairing with the flavors of the bread and its toppings.
- For your holiday cocktail party, pair the Rosemary Christmas Tree Focaccia with a delicious cranberry cocktail.
How to Store Focaccia
Any leftovers are best stored at room temperature. Wrap it tightly in plastic wrap and store it on your counter, in a bread box, or even in the pantry. Home-baked breads don’t last as long as their store-bought counterparts, so this will only keep for about two days at room temperature.
For longer storage, place it in a closed bag in the refrigerator for about five days. It can also be stored well-wrapped in the freezer for up to a month. Be sure to wrap it well with plastic wrap followed by foil, and then place the wrapped bread in a zip-top freezer-safe bag.
Questions and Answers: Rosemary Christmas Tree Focaccia
- How will I know when my focaccia dough has risen enough?
The dough should be approximately double in size when finished rising. - Can I add other toppings to decorate the tree on this Christmas focaccia?
Of course! Try vegetables like sliced or diced bell peppers (all colors), sliced shallots, green onions, and olives (both black and green), or fresh herbs like basil, chives, and dill. - Why does focaccia have dimples on the surface?
The dimples on the surface of focaccia bread do two things: they help keep the bread from rising too quickly and act as little pockets to catch olive oil and seasonings.
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Recipe
Rosemary Christmas Tree Focaccia
Ingredients
For the focaccia:
- 1 cup warm water
- 1 tablespoon sugar
- 2 teaspoons active dry yeast (one 1/4-ounce packet)
- 2 ½ cups flour
- 1 teaspoon salt
- 6 tablespoons olive oil
- fresh rosemary sprigs
- whole cherry tomatoes
- 1 tablespoon Maldon salt (or other flaky salt)
Instructions
- In a medium bowl, combine the warm water, sugar, yeast, and 1 tablespoon of flour. Mix well. Cover the bowl with plastic wrap and let it sit for ten minutes.1 cup warm water, 1 tablespoon sugar, 2 teaspoons active dry yeast
- After 10 minutes the yeast should be bubbly and active.
- To the bubbly yeast and water mixture, add the flour and salt. Stir together to form a dough. Cover the bowl with plastic wrap and set it aside in a warm place (75 to 78 degrees F) to rise for one hour until doubled in size.2 ½ cups flour, 1 teaspoon salt
- Line a 10-inch oven-safe skillet or a 9-inch cake pan with parchment paper.
- Spread half of the olive oil over the parchment paper. Turn the dough out onto the parchment paper shaping it roughly into a rectangle. Cover with a clean kitchen towel and let the dough rise for one hour.3 tablespoons olive oil
- After the dough has finished rising, drizzle the remaining olive oil on top of the dough and a little onto your hands. Press your fingers into the dough to create dimples over the surface.3 tablespoons olive oil
- Arrange the rosemary sprigs and cherry tomatoes in the shape of a Christmas tree. Sprinkle salt lightly over the surface.fresh rosemary sprigs, whole cherry tomatoes, 1 tablespoon Maldon salt
- Bake in a preheated 350°F oven for 25 to 35 minutes, until the top is golden brown and the center is cooked through (about 200°F on an instant-read thermometer). Baking time varies with your oven and pan. If the top is still pale near the end, drizzle on a little more olive oil and broil for 1 to 2 minutes, watching closely so the rosemary doesn’t burn. Let the focaccia cool for 10 to 15 minutes before serving.
Notes
- Use a 10-inch oven-safe skillet or a 9-inch cake pan lined with parchment paper.
- Use active dry yeast and check the date on the packet. The water should be lukewarm, between 105 and 115°F. Proof the yeast for the full 10 minutes. If it isn’t bubbly and frothy, the water was the wrong temperature or the yeast is too old and you’ll need to start over.
- All-purpose flour works very well. You can use bread flour if you have it.
- Let the covered dough rise in a warm place (75 to 78°F). The oven with the light on is usually warm enough.
- Make sure the rosemary is completely dry before placing it on the dough. For the best color, use young rosemary with less woody stems, and keep the cut ends in a glass of water for a few days before baking.
- Extra decorations: chopped bell peppers, sliced shallots, green onions, olives, or fresh herbs such as basil, chives, or dill.
- Baking time varies by oven and pan. The top should be golden brown and the center cooked through (200F). If the top is still pale, add a little more olive oil and broil for 1 to 2 minutes, watching closely.
- Store at room temperature, wrapped tightly in plastic wrap, for up to 2 days. For longer storage, keep it in a closed bag in the refrigerator for about 5 days, or wrap it well in plastic wrap and foil, place it in a zip-top freezer bag, and freeze for up to a month.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
what a beautiful bread for the Christmas season. I made a couple of adjustments. I baked the bread at a higher degree for the desired outcome. I also used Himalayan salt,as that what I had on hand.
my sister n law followed the recipe and made a wreath with the herbs she brought in from her garden. it was also beautiful.
A wreath sounds lovely! I think I’ll try that next time I make this recipe.
Thank you very much! Making tonight for Christmas eve dinner. Can’t wait! Merry Christmas!
Hope you enjoy it. And a very Merry Christmas to you as well!
Question: Suggestions for a place to rise at 75° to 78°? My house is 68° in the winter and colder temperatures outside.
Usually, the oven with the light on will be warm enough. If you can’t turn the oven light on without leaving the door open, switch your oven on for about a minute and then switch it off. Wait a few minutes and then place the dough in the oven to rise.
Could you please tell me what size pan you use?
I typically use a 10-inch skillet. You could also use a 9-inch cake pan.
I have never had much success making bread. It’s usually been an issue with the bread not rising, but this recipe worked for me and was incredibly easy. My only issue was that it took much longer to bake – more like 32 min not 20. I also put it under the broiler for a few minutes because it was very pale on top. I baked it in a small sheet pan and decorated the top with rosemary and diced red peppers and sea salt. Everyone loved it! I will definitely make this again.
I’m so glad to know you had success with the focaccia! And, yes, ovens vary widely — what takes 25 minutes in one oven may take 35-45 in another. I’m glad it turned out nicely!!
This is a wonderful quick and easy bread to brighten a holiday table. When I made it, the rosemary did seem to become unpleasantly brown and dried out though. Any suggestions for keeping it more appetizing while baking?
That’s a good question, Susan. If it’s important to you for the rosemary to retain some green, then I would recommend that you look for younger rosemary with less woody stems and make sure that it is well hydrated before placing it on the bread. Bring it home (or cut it fresh) several days in advance of using it. Put the cut ends in a glass of water (just like you’d do with flowers) and let it sit until needed. Make sure the stems and leaves are dried well before placing it on the bread. Hope this helps!
This was so easy and came out delicious but after 20 minutes at 350 as instructed, the bread still looked raw. So I baked the bread this closer to 30 minutes at 350 degrees and then added more olive oil to the top and stuck it under the broiler for a few minutes to get a crusty brown top. Then it was perfect!
Made this for a Christmas dinner yesterday, and it was a HUGE hit! Beautiful, and tasted great – will DEFINITELY make this again! Thank you!
Thanks for letting me know how much you enjoyed the recipe, Diana!
I used rice flour to make it gluten free and sliced black olives on the outer edges. Everyone loved it.
Good to know it worked with the rice flour, Diana. Happy you all enjoyed it.
That’s gorgeous. You know that I really love savory bites. I’m making this! Just gotta figure out which neighbor has rosemary!
It’s really good for breaking off pieces to dip into olive oil with herbs or into marinara. Or to serve with lasagna or spaghetti.