I discovered a wonderfully fun and tasty recipe for decorated focaccia bread and I’m excited to share my take on it. This bread isn’t just delicious—it’s a creative project I enjoyed putting together and eating, turning simple dough into edible art.
Why You’ll Love This Recipe
I love this recipe because it transforms a classic focaccia into something visually impressive without complicating the process. The dough is simple and mostly hands-off, and the real joy comes when I start decorating with herbs, vegetables or olives. I enjoy choosing whether to create a “Christmas tree,” a “flower” pattern or something entirely my own. It’s a perfect table centerpiece, a gift or a fun weekend bake.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup warm water
2 ¼ teaspoons active dry yeast (1 packet)
¼ teaspoon honey
2 ½ cups all-purpose flour
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
For the “Christmas Tree” topping:
Fresh sage
Fresh rosemary
Fresh thyme
Fresh cranberries, halved
Pinch of salt and pepper
For the “Flower” style topping:
Green onions
Chives
1 shallot, thinly sliced
Sliced black olives
Directions
I combined warm water, yeast and honey in a large bowl. After a quick stir, I let it sit for about 5 minutes until foamy.
I added 1 cup of flour and ¼ cup of olive oil, stirred and let the mixture rest another 5 minutes.
I stirred in the remaining flour and salt, then turned the dough onto a floured surface and kneaded it 10 to 15 times until smooth.
I placed the dough in a lightly oiled bowl, covered it and let it rise for about 1 hour.
I preheated the oven to 450 °F (about 232 °C).
I used two tablespoons of olive oil to grease a 9 × 13-inch rimmed baking sheet.
I pressed the dough into the pan, dimpled the surface with my fingers and drizzled the remaining olive oil on top. I let it rise again for about 20 minutes.
For the Christmas-tree design, I arranged herbs into the tree shape and added cranberries like ornaments. For the flower style, I used green onions as stems, shallot slices as blooms and olives to fill the spaces.
I baked the focaccia for 15 to 20 minutes until golden brown.
I cooled it on a wire rack before slicing.
Servings and Timing
Servings: 8
Prep time: About 1 hour 40 minutes (including rising)
Cook time: About 20 minutes
Total time: About 2 hours
Variations
I like experimenting with colorful toppings: cherry tomatoes for petals, mini bell peppers for blossoms or different fresh herbs for leaf shapes.
I sometimes add toasted nuts like pine nuts or pepitas for extra texture.
For holidays, I enjoy creating themed designs—hearts, autumn leaves, stars or anything that fits the season.
I can substitute part of the flour with whole-wheat flour for a heartier version, adjusting moisture as needed.
Storage/Reheating
I keep leftover focaccia in an airtight container at room temperature for up to 2 days.
For longer storage, I freeze slices wrapped in foil for up to a month.
To reheat, I warm it in a 350 °F (about 175 °C) oven for 10 to 15 minutes. For a crisp finish, I uncover it for the last couple of minutes.
A toaster oven or skillet also works well for reheating individual pieces.
FAQs
How do I get the dough to rise well?
I make sure the water is warm (not hot) and I allow the dough to rest in a warm spot so the yeast can activate properly.
Can I decorate it ahead of time?
I can prepare the dough in advance and refrigerate it overnight. I decorate it right before baking so the toppings stay fresh and vibrant.
What if I don’t want to decorate it at all?
I can skip the decorations entirely. A plain focaccia with olive oil and salt is still delicious.
Can I use different herbs or vegetables?
Absolutely. I often use whatever I have on hand—parsley, dill, cilantro, tomatoes, peppers or olives all work beautifully.
How do I know the focaccia is done baking?
I look for a golden-brown top and gently lift a corner; the bottom should sound hollow when tapped.
Conclusion
I truly enjoyed making this decorated focaccia bread. The process is calming and creative, and the end result is both beautiful and delicious. I love experimenting with the toppings each time I make it, turning a simple dough into a personalized piece of edible art. If I want a recipe that blends creativity with comforting flavors, this focaccia is a favorite.
This Decorated Focaccia Bread is both a delicious and artistic bake that turns simple dough into a stunning centerpiece. Topped with herbs, vegetables, and festive arrangements like flowers or Christmas trees, it’s a creative way to enjoy classic focaccia.
Total Time:2 hours
Yield:8 servings
Ingredients
1 cup warm water
2 ¼ teaspoons active dry yeast (1 packet)
¼ teaspoon honey
2 ½ cups all-purpose flour
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
Fresh sage (for decoration)
Fresh rosemary (for decoration)
Fresh thyme (for decoration)
Fresh cranberries, halved (for decoration)
Green onions (for decoration)
Chives (for decoration)
1 shallot, thinly sliced (for decoration)
Sliced black olives (for decoration)
Pinch of salt and pepper
Instructions
In a large bowl, mix warm water, yeast, and honey. Let sit for 5 minutes until foamy.
Stir in 1 cup of flour and ¼ cup of olive oil. Let rest for another 5 minutes.
Add remaining flour and salt. Turn dough onto a floured surface and knead 10–15 times until smooth.
Place in a lightly oiled bowl, cover, and let rise for 1 hour.
Preheat oven to 450°F (232°C).
Grease a 9×13-inch baking sheet with 2 tablespoons of olive oil. Press dough into pan, dimple surface, and drizzle remaining olive oil over top. Let rise 20 minutes.
Decorate dough with herbs, cranberries, and veggies in desired patterns (tree or flower designs).
Bake for 15–20 minutes until golden brown.
Cool on wire rack, slice, and serve.
Notes
Use colorful veggies and herbs for seasonal designs like flowers or holiday shapes.
Substitute part of the flour with whole wheat for a heartier version.
Decorate just before baking for vibrant results.
To reheat, bake at 350°F for 10–15 minutes, uncovered for crispiness.
