Holiday Bread Sliced Focaccia

A festive, aromatic Italian bread with a golden crust and a soft, pillowy interior, topped with fragrant rosemary sprigs and sea salt perfect for holiday gatherings.

This bread quickly became a holiday favorite in our family thanks to its wonderful aroma and texture.

Ingredients

• Dough: 500 g (4 cups) bread flour, 350 ml (1½ cups) warm water (about 40°C/105°F), 10 g (2 tsp) fine sea salt, 7 g (2½ tsp) instant dry yeast, 2 tbsp extra virgin olive oil
• Topping: 3 tbsp extra virgin olive oil, 2 tbsp fresh rosemary sprigs, 1½ tsp flaky sea salt

Instructions

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Step 1:

In a large mixing bowl, combine the bread flour and salt.

Step 2:

In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until foamy.

Step 3:

Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.

Step 4:

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Step 5:

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 6:

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

Step 7:

Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and pat into a rectangle (about 30 x 20 cm).

Step 8:

Use your fingertips to dimple the surface deeply. Drizzle evenly with olive oil, and scatter rosemary sprigs and flaky sea salt on top.

Step 9:

Cover loosely and let rise for 30 minutes.

Step 10:

Bake for 22–25 minutes, or until deep golden brown and crisp on top.

Step 11:

Cool slightly, slice, and serve warm.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

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This bread made our holiday meals more special and brought everyone closer together.

Notes

For a festive touch, add halved cherry tomatoes or thinly sliced olives before baking. Best enjoyed fresh, but can be reheated. Pairs beautifully with olive oil and balsamic vinegar for dipping, or alongside cheeses and cured meats.

Required Tools

Large mixing bowl, wooden spoon, measuring cups and spoons, baking sheet, parchment paper, kitchen towel

Nutritional Information

Calories: 220, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 5 g

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Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Enjoy your homemade focaccia warm for the best experience.

Common Questions

→ What type of flour is best for this bread?

Using bread flour helps achieve a strong gluten structure, resulting in a chewy and elastic texture ideal for focaccia.

→ How does fresh rosemary affect the flavor?

Fresh rosemary adds a fragrant, piney aroma and subtle earthiness that enhances the bread’s savory profile.

→ Can I prepare the dough in advance?

Yes, letting the dough rise slowly in the refrigerator overnight enhances flavor and makes handling easier next day.

→ How do I achieve a crisp crust?

Drizzling olive oil before baking and baking at a high temperature ensures a golden, crisp crust while keeping the inside soft.

→ What are good serving suggestions for this bread?

Serve warm with olive oil and balsamic vinegar, or alongside cheeses and cured meats for a complete holiday spread.

→ Can I add toppings before baking?

Yes, halved cherry tomatoes or thinly sliced olives can be added to the dough surface before baking for extra flavor.