Christmas Focaccia

A Festive, Sourdough Bread That’s Almost Too Beautiful to Eat

If you’re looking for the show-stopping holiday bread that will wow absolutely everyone… this Christmas Focaccia is it. Light, airy, golden, and flavored with rosemary, garlic, and juicy tomatoes, this beautiful bread doubles as a centerpiece. The best part? You decorate the top like a sprig of Christmas holly, using rosemary leaves as greenery and cherry tomatoes as the bright red berries. It’s festive, simple, and unbelievably delicious.

This focaccia uses sourdough for flavor and rise, giving it a gorgeous crumb and that signature tang. And while it follows a slow, 24-hour timeline, the hands-on work is minimal — the dough practically makes itself. This is the perfect project for a cozy December weekend, and once you pull it from the oven, it looks like something straight out of a rustic bakery.

Ingredients

For the Dough (One Sheet Pan)

• 600g bread flour (about 4 ¾ cups)

• 390g warm water (1 ⅔ cups)

• 120g active sourdough starter, fed and bubbly

• 12g salt (2 tsp)

• 15g olive oil (1 tbsp, optional for a softer crumb)

For the Christmas Toppings

• Cherry tomatoes (halved — these will be your holly berries!)

• Fresh rosemary sprigs (your holly “leaves”)

• Thinly sliced garlic (for extra flavor and decoration)

• Olive oil for drizzling

• Flaky sea salt

The 24-Hour Christmas Focaccia Timeline

🎅 Day 1: Mix, Fold & Ferment

1. Mix the dough

In a large bowl, whisk together the warm water and active sourdough starter. Add the flour, salt, and olive oil. Mix until a rough, shaggy dough forms — no kneading needed.

2. Stretch & fold

Over the next 2–3 hours, perform 3–4 stretch-and-folds, spaced 30 minutes apart. This strengthens the gluten and gives the focaccia its signature airy texture.

3. Bulk ferment overnight

Cover the bowl and let it rise at room temperature (68–72°F) for 12–16 hours, until doubled, puffy, and bubbly.

🎄 Day 2: Shape, Decorate & Bake

4. Prep your pan

Lightly oil an 18×13 inch sheet pan. You can line with parchment if you prefer easy cleanup.

5. Shape the dough

Gently turn the dough onto the pan. Use your fingertips to slowly press and stretch it outward .If the dough resists, let it rest for 10–15 minutes before stretching again.

6. First dimpling

Lightly oil your hands and dimple the surface with your fingertips.

7. Second rise

Cover the pan loosely and let the dough rise 2–3 hours, until very puffy.

8. Decorate your Christmas focaccia

Once risen, it’s time for the fun part!

• Use rosemary sprigs to form a holly leaf pattern.

• Add halved cherry tomatoes as bright red berries.

• Tuck thin slices of garlic between the rosemary for extra sparkle and flavor.

• Give the entire top a generous drizzle of olive oil and a sprinkle of flaky salt.

It should look like a rustic holiday painting — imperfect, charming, and so festive.

9. Final dimple

Just before baking, gently press your fingers into the dough again to help pockets of olive oil settle into the surface.

10. Bake

Bake at 425°F for 30-35 minutes, until the top is golden brown and crisp around the edges.

Let cool slightly before slicing (or tear pieces apart for that cozy family-style feel).

Serving Ideas

• As a Christmas Eve or Christmas Day appetizer

• On a charcuterie or grazing board

• With balsamic + olive oil dipping sauce

• Alongside soups, pastas, or holiday roasts

• Warm with whipped herb butter (heaven!)

Tips for the Best Christmas Focaccia

• Make sure your sourdough starter is active and bubbly for the lightest crumb.

• Olive oil is your friend — it keeps the bread moist and gives it flavor.

• Don’t rush the final rise; it’s what makes the focaccia airy.

• Use rosemary sparingly to avoid overpowering the bread.

• Halve your cherry tomatoes so they stay juicy and don’t roll off the bread.

I Hope You Love This Festive Focaccia!

This Christmas Focaccia is one of those recipes that feels magical to make — simple ingredients, beautiful decoration, and so much holiday spirit. If you bake it, tag me on Instagram @weeknight_homemaker so I can see your gorgeous edible artwork!

With Love,

Lauren Morgan