If you’re looking for a festive, fun, and surprisingly easy bread recipe to brighten up your holiday table, you’re going to love this one. The Poinsettia Focaccia Bread Recipe is not only a feast for the eyes but also a delight to eat — soft, fragrant, and charming with its bright red pepper flowers. I absolutely love how this focaccia turns out every time I make it; it’s perfect for impressing guests or just treating your family to something special with minimal fuss.
Why You’ll Love This Recipe
- Visually Stunning: The red bell pepper arranged like a poinsettia flower instantly adds a festive touch.
- Simple Ingredients: You’ll find that pantry staples come together for a big impact without complicated steps.
- Great for Holiday Entertaining: It’s a showstopper that’s easy to customize and share.
- Soft & Flavorful Texture: The rosemary and sea salt infused dough is light, garlicky, and perfectly tender.
Ingredients You’ll Need
This recipe uses classic focaccia ingredients with a little twist to make it festive. Each ingredient complements the others beautifully, and I’ll share some little tips so you can buy exactly what you need without any guesswork.
- Olive oil: Opt for a good quality extra virgin olive oil—it adds richness and helps create the perfect crisp crust.
- Sea salt: Coarse flakes work best for that crunchy, salty finish.
- All-purpose flour: This gives the focaccia the right structure and chewiness.
- Dried rosemary: Fresh if you have it, dried if you don’t; it’s the herb that brings that unmistakable savory aroma.
- Instant yeast: No need to proof it first—makes the process quicker and easier for busy bakers.
- Warm filtered water: The perfect temp wakes up the yeast gently without killing it.
- Granulated sugar: Just a touch to feed the yeast and balance the savory flavors.
- Red bell peppers: Large, to cut into perfect petal shapes for the poinsettia design.
- Yellow cherry tomato: Adds a pop of bright color in the flower centers, making the bread feel extra festive.
- Arugula (optional): I like this for a peppery ‘leaf’ vibe around the flowers, but it’s completely optional.
Variations
One of the things I enjoy most about the Poinsettia Focaccia Bread Recipe is how easy it is to make your own. Feel free to experiment with substitutions or additions to suit your taste and seasonal produce.
- Variation: Sometimes I swap the rosemary with thyme or oregano for a slightly different herbal note, and it still tastes amazing.
- Dietary tweaks: For a gluten-free version, you could try a specialty flour blend, though I haven’t perfected that yet—just a heads up!
- Seasonal changes: Instead of red peppers, I’ve used roasted beets or even slices of radish for a colorful twist when peppers aren’t in season.
How to Make Poinsettia Focaccia Bread Recipe
Step 1: Mix Your Magical Dough
Start by combining your sea salt, sugar, flour, dried rosemary, instant yeast, warm filtered water, and olive oil in a large mixing bowl. I usually use my stand mixer with the dough hook because it saves my arms from a workout, but a sturdy spatula works too. Mix until you get a shaggy dough that starts to come together but isn’t super smooth yet. Don’t worry—it’ll develop during rising.
Step 2: Oil Your Pan and Let the Dough Rise
Grab a 9 x 13-inch baking dish or pan, pour in some olive oil, and spread it all over so your dough won’t stick. Place the dough in and press it gently down until it fills the dish, stretching to the corners. Cover it with plastic wrap or a wet towel, then set it somewhere warm and cozy for about an hour. You’ll see it puff right up, doubling in size—that’s your bread coming alive!
Step 3: Preheat and Prepare Your Focaccia Surface
Preheat your oven to 375°F (190°C) while your dough finishes its rise. Once ready, use your fingers to poke dimples all across the surface of the dough—classic focaccia style! This helps it bake evenly and gives that signature texture.
Step 4: Create Your Poinsettia Flower Design
This is the fun and creative part. Arrange the red bell pepper triangles into two flower shapes on the dough. Think of the petals radiating out like a beautiful poinsettia. Then cut your yellow cherry tomato in half and place one half in the center of each flower. It adds a lovely burst of color and mimics the flower’s center brilliantly.
Step 5: Bake and Garnish to Finish
Sprinkle a little extra sea salt on top and bake the focaccia in the center rack of your oven for around 25 minutes, until it’s golden and smells heavenly. When it’s out, drizzle with olive oil and add arugula leaves near your flowers to create the illusion of leaves. This extra touch makes it feel truly festive and fresh!
Pro Tips for Making Poinsettia Focaccia Bread Recipe
- Warm Water Temperature: Make sure your water is warm to the touch but not hot—that’s how you give your yeast a perfect wake-up call.
- Don’t Skip the Olive Oil: Coating the pan generously keeps the focaccia from sticking and creates a wonderfully crispy crust.
- Use Fresh Produce for Decoration: The peppers and tomatoes add more than just looks—they bring freshness and a touch of sweetness that balances the bread perfectly.
- Press Dough Gently: When pressing dough into the pan, be gentle to avoid tearing which could make your bread dense in places.
How to Serve Poinsettia Focaccia Bread Recipe
Garnishes
I love to keep it simple by drizzling a little more olive oil and scattering fresh arugula around the flowers—it adds that perfect peppery bite and an elegant green pop. Sometimes I toss a sprinkle of flaky sea salt on top right before serving for an extra crunch.
Side Dishes
This focaccia is fantastic alongside a vibrant winter salad, a warm bowl of soup (think tomato basil or butternut squash), or as part of a cheese and charcuterie board. The bread’s mild herbaceous flavor makes it versatile enough for almost any pairing!
Creative Ways to Present
For holiday parties, I like to place the focaccia on a wooden cutting board surrounded by sprigs of rosemary and fresh cranberries to echo the colors of the poinsettia theme. Cutting it into squares and serving with little ramekins of olive oil and balsamic vinegar gives guests a fun dipping option.
Make Ahead and Storage
Storing Leftovers
Once cooled, I usually wrap leftover focaccia tightly in plastic wrap or keep it in an airtight container on the counter. It stays soft for about two days like this—perfect for snacking the next day or making quick sandwiches.
Freezing
I’ve had good luck freezing leftover focaccia by wrapping it well in foil and placing it inside a freezer bag. When you want a slice, just thaw at room temperature or in the fridge overnight, then warm it up in the oven or toaster.
Reheating
To keep the crust crisp and the inside soft, preheat the oven to 350°F and warm your focaccia on a baking sheet for about 8-10 minutes. Avoid microwaving if you can because it tends to make the bread chewy or soggy.
FAQs
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Can I use fresh yeast instead of instant yeast in the Poinsettia Focaccia Bread Recipe?
Absolutely! If you have fresh yeast, just use about two and a half times the amount called for in instant yeast. Be sure to dissolve it in the warm water with sugar first and let it activate before mixing with the dry ingredients.
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What if I don’t have rosemary—can I skip the herb in this recipe?
You can definitely omit the rosemary if you’re out or substitute with other dried herbs like thyme or oregano. The focaccia will still be delicious and aromatic, just with a slightly different flavor profile.
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How do I make the red pepper petals stick to the focaccia while baking?
Press the pepper pieces gently but firmly into the dough before baking, so they become slightly embedded. Drizzling a little olive oil on top before baking also helps them stay put and roast beautifully without drying out.
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Can I make this bread vegan?
Yes! This recipe is already vegan as it contains no dairy or eggs—just make sure your olive oil is vegan-certified if that’s a concern and you’re good to go.
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Is this Poinsettia Focaccia Bread Recipe difficult for beginner bakers?
Not at all. I used to struggle with breads too, but this recipe is very forgiving and perfect if you’re new to baking focaccia. Just follow the rising times and keep the dough moist, and you’ll be rewarded with a beautiful loaf.
Final Thoughts
This Poinsettia Focaccia Bread Recipe holds a special place in my kitchen during the holidays. It’s the kind of recipe that feels like an event—decorating the bread like a flower, smelling that rosemary-scented warmth as it bakes, and sharing it fresh from the oven. Whether you’re an experienced baker or just looking to try something new and festive, this focaccia never disappoints. I can’t wait for you to give it a try and see how it brightens your table and your heart as much as it does mine!
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Poinsettia Focaccia Bread Recipe
- Prep Time: 70 min
- Cook Time: 25 min
- Total Time: 95 min
- Yield: 6 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This charming Poinsettia Focaccia Bread captures the festive spirit with its beautiful flower-shaped bell pepper decorations atop a fragrant rosemary-infused dough. Soft and flavorful, this savory bread is easy to make and perfect for holiday gatherings or any seasonal celebration.
Ingredients
Dough Ingredients
- 3½ cups all purpose flour
- 1 tablespoon instant yeast (bread-making)
- 1½ teaspoons granulated sugar
- 2 teaspoons sea salt
- 1 teaspoon dried rosemary
- 1½ cups warm filtered water
- 3 tablespoons olive oil (plus more for drizzling and coating)
Toppings
- 2 large red bell peppers, cut into triangles
- 1 yellow cherry tomato
- Arugula leaves (optional, for garnish)
Instructions
- Prepare the dough: In a large mixing bowl, combine the all purpose flour, dried rosemary, instant yeast, granulated sugar, sea salt, warm filtered water, and 3 tablespoons of olive oil. Mix together either using an electric mixer with a dough hook attachment or with a spatula until a shaggy dough forms.
- Oil the baking dish and shape the dough: Pour olive oil over a 9 x 13-inch baking slab or dish, spreading it to coat the surface evenly. Transfer the dough into the dish and press it down so that it reaches all corners, creating a relatively even layer.
- Let the dough rise: Cover the dough with plastic wrap or a damp towel and allow it to rise for about one hour at room temperature, until it has noticeably expanded.
- Preheat the oven: Once the dough has risen, preheat the oven to 375°F (190°C).
- Create dimples in the dough: Using your fingers, poke the dough all over to create characteristic focaccia dimples which help hold the olive oil and toppings.
- Arrange bell peppers: Form two flower shapes by arranging the red bell pepper triangles on the surface of the dough. Each flower will have petals made of the bell pepper pieces.
- Add tomato centers: Cut the yellow cherry tomato in half and place one half in the center of each bell pepper flower to complete the poinsettia look.
- Season and bake: Sprinkle a little extra sea salt over the top, then place the dish on the center rack of the preheated oven. Bake for 25 minutes or until the focaccia is golden and cooked through.
- Finishing touches: After baking, drizzle the focaccia with a little more olive oil. Optionally, arrange arugula leaves around the flowers to mimic poinsettia leaves for a festive presentation.
Notes
- Poinsettia focaccia bread is visually striking yet simple to prepare, perfect for bakers of all skill levels.
- This bread makes a festive and savory addition to any holiday table or seasonal party.
- Using fresh rosemary enhances the aroma; however, dried rosemary works well too.
- Arugula garnish is optional but adds a nice peppery contrast to the sweetness of the bell peppers.
- Ensure water is warm but not hot to activate the yeast effectively.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 3 g
- Sodium: 782 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
