Ah, December—the month of twinkling lights, cosy sweaters, and the delightful aroma of freshly baked goods wafting through the air. But, I hear you say, it’s not December yet! I understand, but let me have a dream where we will all be enjoying this beautiful Christmas Focaccia.

As we gear up for the festive season, why not add a dash of creativity to your holiday menu? This Christmas, we’re bringing you a recipe that not only fills your kitchen with the warm scent of rosemary but also doubles as a centrepiece for your holiday table: Christmas Focaccia with Rosemary and Tomato to adorn it. One of those bits that look too pretty to be consumed, but at the same time too delicious to leave there to look pretty.

I mean, you have realised the obsession with Christmas, but also with bread and all things baking, so just as a little reminder:

• This no-knead bread will be ideal to serve on Christmas day, it’s that fast;
• The Paul Hollywood-inspired cottage loaf;
• A cheese-ly delicious Brie galette;
• The most delicious (and vegan!) hassleback carrots, they will be a hit;
• A pistachio panettone for the days to come;
• This delicious and easy no bake peanut butter fudge, for treats;
• A beautiful Baileys Eggnog, to warm up.

If you’re ready to tackle the Christmas festivities right, then this brilliant Christmas focaccia has to be the centrepiece of your table for sure.

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A Christmas focaccia chronicle: delicious bread for the sweetest days

Before we dive into the details of this delightful Christmas focaccia recipe, let’s take a moment to appreciate the artistry of bread making. Bread, beyond its role as a sustenance staple, has evolved into an expression of creativity and culinary craftsmanship. From intricate sourdough designs to the whimsical world of focaccia art, bread has become a canvas for edible masterpieces.

The Magic of Rising Dough and Bread Making

One cannot discuss the art of bread making without delving into the enchanting process of dough rising. Watching the dough transform from a modest mixture of flour and water into a fluffy, airy masterpiece is a magical experience. The first rise allows the yeast to work its wonders, creating those delightful pockets of air that give the Christmas focaccia its characteristic texture. The second rise, after shaping the dough, ensures that our Christmas focaccia will be light and airy, ready to absorb the flavours of rosemary and olive oil.

Bread making is a time-honoured tradition that transcends cultural boundaries and has been a staple in diets worldwide for centuries. There’s something truly magical about the process—the transformation of simple ingredients into a fragrant, golden loaf that not only satiates hunger but also warms the soul.

• The Foundation – Flour, Water, Yeast, and Salt: The alchemy of bread begins with the most basic ingredients – flour, water, yeast, and salt. The type of flour used, whether it’s all-purpose, bread flour, or whole wheat, imparts distinct characteristics to the final product. Water acts as the medium for hydration, bringing the flour to life and activating the yeast;
• The Rise of Yeast: Yeast, a microscopic fungus, is the true star of the bread-making show. In a warm and moist environment, yeast feasts on sugars present in the flour, producing carbon dioxide and alcohol as byproducts. It’s this carbon dioxide that causes the dough to rise, creating those coveted airy pockets in the final loaf;
• Kneading: Once the yeast is activated, it’s time for the dough to hit the dance floor – or the countertop. Kneading is a crucial step that not only develops the gluten structure in the dough but also distributes the yeast evenly. This process, often described as a therapeutic act, transforms the initially sticky and shaggy dough into a smooth, elastic ball;
• The First Rise: After kneading, the dough is left to rest and rise in a warm place. This first rise allows the yeast to work its magic, doubling or even tripling the volume of the dough. It’s a period of anticipation, during which the dough develops its characteristic flavour and texture;
• Shaping: Once the dough has risen, it’s time to shape it into the desired form – whether that’s a classic round, an artisan boule, or, in the case of our Christmas Focaccia, a festive garland. The art of shaping not only defines the bread’s appearance but also influences its final texture;
• The Second Rise: After shaping, the dough undergoes a second rise. This step is shorter than the first but equally important. It allows the dough to recover from shaping and build additional structure, ensuring a light and airy texture in the finished product;
• Baking: The journey concludes in the oven, where the magic reaches its climax. The heat causes the yeast to produce a final burst of carbon dioxide, expanding the dough one last time. The crust begins to form, creating that tantalizing aroma that permeates the kitchen;
• Cooling: As tempting as it is to dive into a freshly baked loaf, allowing it to cool is essential. During this time, residual heat continues to firm up the structure, ensuring that your bread slices beautifully without compromising its integrity;
• Slicing and Savouring: Finally, the moment arrives – slicing into your freshly baked creation. The outer crust offers a satisfying crunch, while the interior crumb, with its network of air pockets, provides a soft and chewy texture. The flavour, a result of the fermentation process, is nuanced and complex, a testament to the patience and care invested in each step.

The Bread-Making Ritual: More Than Just a Recipe

Beyond the science and technique, bread-making is a ritual that transcends generations. It’s a sensory experience—the feel of the dough beneath your fingers, the scent of yeast working its magic, the sound of a crisp crust crackling as it cools. It’s a practice that connects us to our culinary heritage and allows for endless creativity.

Bread Varieties: A World of Possibilities

While our focus has been on the magic of Christmas Focaccia, it’s worth acknowledging the vast world of bread varieties. From the crusty French baguette to the tender Indian naan, each culture has its interpretation of this universal staple. Exploring different bread recipes opens up a world of flavours and textures, inviting you to embark on a continuous journey of discovery in your own kitchen.

WHAT INGREDIENTS DO I NEED TO MAKE THE CHRISTMAS FOCACCIA?

In the realm of festive culinary creations, few delights compare to the magic woven by the ingredients of this Christmas Focaccia. Each component plays a crucial role, contributing to the symphony of flavours, textures, and aromas that define this holiday masterpiece.

• Flour: At the heart of any great bread is the flour, and Christmas Focaccia is no exception. Whether you opt for all-purpose flour, bread flour, or venture into the rustic charm of whole wheat, your choice will impart distinct characteristics to the final creation. Flour is not merely an inert substance; it’s the canvas upon which the other ingredients paint their flavours;
• Water: Water is the unsung hero in the alchemical process of bread making. It hydrates the flour, setting the stage for gluten development and yeast activation. The quality of water, its temperature, and the ratio to flour all contribute to the success of your dough. In the case of Christmas Focaccia, the water becomes the medium through which the yeast awakens, breathing life into the dough;
• Fresh Brewers Yeast: The soul of any bread recipe lies in the yeast, and for our Christmas Focaccia, we celebrate the use of fresh brewer yeast. Unlike its dry counterpart, fresh yeast is a living organism, bringing vitality to the dough. As it feasts on the sugars in the flour, it produces carbon dioxide, which, in turn, causes the dough to rise. This rise is not merely a physical transformation; it’s the promise of a light and airy texture, a hallmark of a well-crafted focaccia;
• Salt: In the grand performance of flavours, salt takes on the role of the conductor, orchestrating harmony among the ingredients. Beyond its ability to enhance taste, salt plays a crucial role in regulating yeast activity. It tempers the sweetness of the dough, allowing the nuanced flavours of rosemary, tomatoes, and olive oil to shine through;
• Extra Virgin Olive Oil: No discussion of Christmas Focaccia would be complete without paying homage to extra virgin olive oil. This liquid gold not only imparts a rich, fruity flavour to the bread but also contributes to the creation of a golden, crisp crust. It’s not just a lubricant for the dough; it’s a key player in the sensory experience, elevating the entire culinary journey;
• Rosemary: In the herbaceous realm, rosemary reigns supreme, and in the context of Christmas Focaccia, it transforms from a mere herb to an aromatic crown. The fragrant, pine-like notes of fresh rosemary infuse the dough, creating a sensory journey that begins with the first whiff and crescendos with each savoury bite. Rosemary not only adds flavour but also visual allure, turning your focaccia into a festive masterpiece;
• Cherry Tomatoes: Cherry tomatoes, those petite orbs of sweetness, serve as the vibrant ornaments on our Christmas Focaccia tree. Beyond their visual appeal, they bring a burst of juicy flavour to each slice. As they roast in the oven, their natural sugars intensify, creating a delightful contrast to the savoury notes of rosemary and the richness of olive oil. These tomatoes aren’t just toppings; they’re edible jewels that contribute to the overall symphony of taste.

How Do I make the Christmas focaccia?

This Christmas focaccia is quite easy to make if you follow these instructions properly. Let’s see it together now.

Start by placing the flour, brewer yeast and 270ml of water in the bowl of your stand mixer. Let it start on slow to medium speed until a mass forms. Now add the salt and the rest of the water and restart the machine. Add the oil as the machine goes on medium speed and wait for it to come all together and it comes off the sides of the bowl.

Let the dough rise for 15 minutes, then move it on a floured surface and fold it a couple of times, turning it on itself. Shape it as an oval, then leave it to rise in a round baking dish until it doubles, roughly 30 minutes.

Once it has risen, oil your hands and the dough, then using your fingertips, create dimples all over the oiled surface of the focaccia. Leave it to rise a further 15 minutes, then add extra olive oil and bake at 200C for 30-40 minutes or until golden and baked fully through. Time to decorate: add the rosemary and tomatoes, placing them all as a round to create a wreath. Wait for it to cool down fully before serving.