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

I always look forward to making this bread during the holidays as it brings a warm and inviting aroma to my kitchen

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 (2¼ 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

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

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My family always gathers around the kitchen when this bread is baking filling the house with its wonderful aroma

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

Allergen Information

Contains wheat (gluten) May contain traces of sesame or nuts if processed in facilities handling these allergens Check yeast and flour labels for cross-contamination if sensitive

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This bread is the perfect addition to any holiday meal bringing both flavor and festive spirit

Recipe Questions

→ What type of flour works best for this bread?

Bread flour is ideal due to its higher gluten content, which helps create a chewy texture and good structure.

→ Can I use fresh rosemary or dried rosemary?

Fresh rosemary sprigs are recommended for their aromatic oils and vibrant flavor, but dried can be used sparingly if fresh is unavailable.

→ How important is the dough rising time?

Allowing the dough to rise properly twice ensures a light and airy crumb with good volume and flavor development.

→ What is the purpose of dimpling the dough before baking?

Dimpling helps create texture on the surface, allows olive oil and toppings to settle in, and prevents large air bubbles during baking.

→ How should the bread be stored after baking?

It is best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days or lightly reheated before serving.

→ Can any additional toppings be added?

Yes, halved cherry tomatoes or thinly sliced olives can add festive color and additional flavor when placed on top before baking.