There’s something magical about the aroma of fresh bread wafting through the house—especially when it’s a golden, herb-scented focaccia just out of the oven. This Christmas rosemary & sea salt focaccia bread is a showstopper with its rustic charm, crisp olive oil-soaked edges, and pillow-soft interior. It’s simple enough to whip up for casual gatherings, but it looks and tastes like something straight out of a European bakery window. This isn’t just another entry in your loaf bread recipes collection—it’s one of those holiday bread recipes that’ll become a new seasonal tradition.
Perfect as a side dish for your Christmas dinner spread or as one of those irresistible holiday breads for gifts, this focaccia balances earthy rosemary with the clean brine of sea salt, all layered over a slightly chewy, golden crumb. And let’s not forget its potential to double as a base for festive sandwiches or as the star of your bread basket for Thanksgiving and beyond. Whether you're already deep into holiday treats or just looking for bread ideas that strike a balance between impressive and approachable, this loaf delivers on every front.
Christmas Rosemary & Sea Salt Focaccia Bread
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Rising Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Appetizer, Side Dish
Cuisine Italian
Large Mixing Bowl For proofing and mixing the dough.
Stand mixer with dough hook (optional) Speeds up the kneading process, but hand mixing works fine.
9x13-inch baking pan or sheet pan Gives the bread structure and defines the loaf shape. A cast iron pan also works beautifully for a crisper crust.
Plastic wrap or a damp towel To cover the dough during proofing.
Pastry brush or your hands For applying olive oil and massaging the top before baking.
For the Dough
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 1/2 teaspoons kosher salt
- 1 3/4 cups warm water about 110°F
- 1 tablespoon sugar
- 1/4 cup extra-virgin olive oil plus more for coating the pan and drizzling
For the Topping
- 2 tablespoons fresh rosemary finely chopped (or 1 tablespoon dried)
- 1 1/2 teaspoons flaky sea salt like Maldon
- 2 tablespoons olive oil for brushing the top
Optional Garnishes
- Cracked black pepper
- Roasted garlic cloves
- Cherry tomatoes halved
- Grated Parmesan or Asiago cheese for a more decadent version
Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir and let it sit for about 5–10 minutes until it becomes foamy. This means the yeast is alive and ready to work its magic.
Mix the Dough
In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture and olive oil. Stir with a wooden spoon or use a stand mixer fitted with a dough hook to bring the dough together. It will be sticky—that’s good.
First Rise
Oil another bowl lightly and transfer the dough into it. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Dough
Drizzle olive oil generously onto your baking pan. Transfer the dough onto the pan and use your hands to gently stretch and press it to fit the pan. Don’t worry if it doesn’t reach all the way—it’ll spread as it rises again.
Second Rise
Cover the dough again and let it rest for 30 minutes. It will puff up noticeably.
Preheat and Prep
Preheat your oven to 425°F (220°C). Just before baking, use your fingers to create dimples all over the surface of the dough—press deep but don’t puncture it. Drizzle with more olive oil, sprinkle evenly with chopped rosemary and flaky sea salt. Add any optional garnishes now.
Bake
Bake for 22–25 minutes, or until the top is golden brown and crisp, and the bottom sounds hollow when tapped.
Cool and Serve
Let the focaccia cool in the pan for 10 minutes before transferring to a wire rack. Serve warm, or at room temperature with a final light drizzle of olive oil.
Pairings
This rosemary & sea salt focaccia is versatile and fits beautifully into any meal plan, but during the holidays it really shines as part of a larger spread of holiday treats.
- Soups and Stews: Try it with a creamy butternut squash soup or a hearty beef stew for a warm, comforting meal.
- Holiday Boards: Slice into strips and add to your charcuterie board with cured meats, cheeses, and olives.
- Sandwich Base: Cut in half and layer with roasted turkey, cranberry sauce, and brie for a next-day Christmas sandwich that might just outshine the main meal.
- Wine Pairing: A medium-bodied red like Merlot or a herbal white like Sauvignon Blanc pairs wonderfully.
- Breakfast Toast: Toast leftovers and top with smashed avocado and poached eggs for a rustic brunch twist.
FAQs
1. What kind of flour works best for focaccia?
All-purpose flour works well and keeps things simple, but if you want a chewier bite, you can substitute bread flour for half of the all-purpose flour. This variation adds more gluten structure and can elevate the texture.
2. Can I use dried rosemary instead of fresh?
Yes! Dried rosemary can be used at half the amount since it’s more potent. Be sure to rub it between your fingers before sprinkling to release its oils and flavor.
3. How do I store leftover focaccia?
Wrap tightly in foil or place in an airtight container. Store at room temperature for up to 2 days. For longer storage, freeze slices and reheat in a toaster oven.
4. Can I make this bread ahead of time?
Absolutely. Prepare the dough the night before, let it rise in the fridge overnight, and bring it to room temperature before shaping and baking. This not only saves time on the day-of but also deepens the flavor.
5. Is this a good bread for holiday gifting?
Definitely. Among the many Christmas breads for gifts and loaf bread recipes, this one stands out for its artisanal look and crowd-pleasing flavor. Wrap a slab in parchment and twine, and you've got one of the most delicious homemade holiday treats around.
