Introduction

There’s something so magical about the holidays, isn’t there? The twinkling lights, the cozy nights in, and of course, the incredible food! As soon as the leaves start to turn and that crisp air hits, I start dreaming of warm, crusty bread. And this year, I’ve got a showstopper for you that’s perfect for your holiday table: a stunning Holiday Focaccia Wreath. It’s as beautiful to look at as it is delicious to eat, and trust me, it’s way easier than you might think!

Why You’ll Love This Recipe

Fast: While bread making can sometimes feel like a long haul, this focaccia dough comes together with minimal fuss.
Easy: No fancy techniques needed here. If you can mix and shape dough, you can make this wreath!
Giftable: Imagine gifting a warm, fragrant focaccia wreath to a friend or neighbor. Pure holiday cheer!
Crowd-pleasing: This beauty is guaranteed to impress your guests and will be gobbled up in minutes.

Ingredients

Let’s gather our goodies! Don’t worry, these are all pretty standard pantry staples:

For the Focaccia Dough:

500g (about 4 cups) all-purpose flour: The foundation of our delicious bread.
10g (about 2 tsp) instant yeast: This little wonder makes our dough rise like a dream!
10g (about 2 tsp) salt: Essential for flavor and controlling the yeast.
325ml (about 1⅓ cups) warm water: Not too hot, not too cold – just perfectly warm to wake up the yeast.
3 tbsp olive oil: For richness and that signature focaccia tenderness.
1 tsp honey: A little sweetness to help the yeast along and add depth of flavor.

For the Toppings:

10 cherry tomatoes, halved: These add pops of color and a sweet, juicy bite.
½ cup mixed olives (green & black): For that briny, savory goodness that’s classic focaccia.
Fresh rosemary sprigs: Not only do they look gorgeous, but their scent is pure holiday magic!
Flaky sea salt: The crowning touch for that irresistible crunch.
Extra olive oil for brushing: To get that beautiful golden crust.

How to Make It

Alright, let’s get our hands a little floured and create some holiday magic!

Mix the Dough: In a large bowl, whisk together the flour, instant yeast, and salt. In a separate, smaller bowl or a liquid measuring cup, combine the warm water, olive oil, and honey. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or your hands until a shaggy dough forms.
Knead (Gently!): Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, or until the dough is smooth and elastic. It should feel soft and a little sticky, but manageable. If it’s too sticky, add just a tiny bit more flour, but be careful not to overdo it.
First Rise: Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This is the perfect time to put on some holiday music and sip some cider!
Shape the Wreath: Once the dough has risen, gently punch it down to release the air. Lightly grease a baking sheet or a round pizza pan. Turn the dough out onto your prepared surface and gently stretch and shape it into a ring, leaving a hole in the center for the wreath shape. I like to be a little rustic with this, don’t aim for perfection!
Second Rise (Resting Time): Cover the shaped dough loosely with plastic wrap or a clean kitchen towel and let it rest for another 30 minutes. This is a crucial step for that lovely, airy focaccia texture.
Add the Toppings: While the dough is resting, preheat your oven to 400°F (200°C). After the second rise, use your fingertips to dimple the surface of the focaccia all over. This creates those classic focaccia puddles for olive oil. Now, artfully arrange your cherry tomato halves, olives, and rosemary sprigs onto the dough. Don’t be afraid to get creative with the rosemary – it’s like edible Christmas tree branches!
Bake to Perfection: Drizzle the entire wreath generously with extra olive oil and sprinkle with flaky sea salt. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Cool and Serve: Let the wreath cool on the baking sheet for a few minutes before transferring it to a wire rack. Serve warm and enjoy the oohs and aahs!

Substitutions & Additions

Feeling adventurous? Here are some ideas to make this focaccia wreath uniquely yours:

Cheese Please: Sprinkle some crumbled feta, mozzarella, or goat cheese over the dough before baking for an extra creamy kick.
Veggie Power: Thinly sliced red onion, bell peppers, or artichoke hearts would be delicious additions.
Herb Swap: Thyme, oregano, or a mix of your favorite fresh herbs would be lovely alternatives or additions to rosemary.
Spice It Up: A pinch of red pepper flakes sprinkled over the top before baking adds a subtle warmth.

Tips for Success

A few little secrets from my kitchen to yours:

Warm Water is Key: Make sure your water is warm, but not hot. Too hot and you’ll kill the yeast; too cold and it won’t activate properly.
Don’t Over-Flour: It’s easy to get carried away adding flour when kneading. A slightly sticky dough is often a good thing for tender focaccia.
Dimple Generously: Those dimples are where all the delicious olive oil collects, creating those signature crispy bits.
Prep Ahead: You can make the focaccia dough a day in advance! After the first rise, punch it down, place it in an oiled container, cover tightly, and refrigerate. Let it come to room temperature for about an hour before shaping and topping.

How to Store It

This focaccia is best enjoyed fresh and warm, but if you happen to have leftovers (a rare occurrence in my house!), here’s how to store it:

Once completely cooled, wrap the focaccia tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days.
To reheat, wrap slices in foil and warm them in a low oven (about 300°F/150°C) for about 10 minutes, or until heated through.

FAQs

Can I use a different type of flour?

While all-purpose flour works beautifully for this recipe, you could experiment with bread flour for a chewier texture, or a blend with some whole wheat flour for a nuttier flavor. Just be mindful that different flours absorb liquid differently, so you might need to adjust the water content slightly.

How do I make sure my yeast is active?

If you’re using active dry yeast instead of instant yeast, you’ll want to “proof” it first. Dissolve it in your warm water with the honey and let it sit for about 5-10 minutes. If it gets foamy, it’s active and ready to go! Instant yeast can be mixed directly with the dry ingredients.

Can I make this focaccia wreath without olives or tomatoes?

Absolutely! The beauty of this recipe is its versatility. You can omit the olives and tomatoes entirely or swap them out for other toppings you love. Just ensure you have some herbs and flaky salt for that classic focaccia finish!

My focaccia isn’t rising, what could be wrong?

The most common culprits are inactive yeast (check the expiration date!) or water that was too hot or too cold. Also, ensure your dough is in a warm environment for rising. A drafty kitchen can sometimes slow things down.

Holiday Focaccia Wreath

A stunning and delicious Holiday Focaccia Wreath, perfect for festive gatherings. This recipe is easy to make, giftable, and guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Servings 8 slices

Equipment

Large bowl
Small bowl
Liquid measuring cup
Wooden spoon
Clean kitchen towel
Plastic wrap
Baking Sheet or round pizza pan
Wire rack

Ingredients

For the Focaccia Dough

500 g all-purpose flour (about 4 cups)
10 g instant yeast (about 2 tsp)
10 g salt (about 2 tsp)
325 ml warm water (about 1⅓ cups)
3 tbsp olive oil
1 tsp honey

For the Toppings

10 cherry tomatoes halved
0.5 cup mixed olives (green & black)
fresh rosemary sprigs
flaky sea salt
extra olive oil for brushing

Instructions

Mix the Dough: In a large bowl, whisk together the flour, instant yeast, and salt. In a separate, smaller bowl or a liquid measuring cup, combine the warm water, olive oil, and honey. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or your hands until a shaggy dough forms.
Knead (Gently!): Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, or until the dough is smooth and elastic. It should feel soft and a little sticky, but manageable. If it’s too sticky, add just a tiny bit more flour, but be careful not to overdo it.
First Rise: Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Shape the Wreath: Once the dough has risen, gently punch it down to release the air. Lightly grease a baking sheet or a round pizza pan. Turn the dough out onto your prepared surface and gently stretch and shape it into a ring, leaving a hole in the center for the wreath shape.
Second Rise (Resting Time): Cover the shaped dough loosely with plastic wrap or a clean kitchen towel and let it rest for another 30 minutes.
Add the Toppings: While the dough is resting, preheat your oven to 400°F (200°C). After the second rise, use your fingertips to dimple the surface of the focaccia all over. This creates those classic focaccia puddles for olive oil. Now, artfully arrange your cherry tomato halves, olives, and rosemary sprigs onto the dough.
Bake to Perfection: Drizzle the entire wreath generously with extra olive oil and sprinkle with flaky sea salt. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Cool and Serve: Let the wreath cool on the baking sheet for a few minutes before transferring it to a wire rack. Serve warm and enjoy the oohs and aahs!

Notes

This focaccia is best enjoyed fresh and warm. If you have leftovers, wrap tightly and store at room temperature for up to 2 days. Reheat slices in a low oven (300°F/150°C) wrapped in foil for about 10 minutes.