If you’re looking to wow your guests with something both beautiful and delicious this season, I’ve got just the thing for you. The Poinsettia Focaccia Bread with Roasted Peppers Recipe is my go-to for holiday gatherings because it’s not only stunning to look at but also incredibly tasty with that perfect mix of crispy edges and soft, airy crumb. It’s basically a festive centerpiece you can eat—and trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Festive and Eye-Catching: The arrangement of roasted peppers perfectly mimics a poinsettia flower, making your focaccia both pretty and seasonal.
- Simple Ingredients: You probably have everything you need in your pantry, and the process is straightforward for beginners.
- Delicious Garlic & Herb Flavor: The rosemary and olive oil give it a lovely aroma and taste that’s irresistible.
- Perfect for Entertaining: It’s an impressive homemade bread that’s sure to get compliments—and maybe even a few kept secrets on what’s inside.
Ingredients You’ll Need
The beauty of this Poinsettia Focaccia Bread with Roasted Peppers Recipe is how simple yet thoughtful the ingredients are. Each element plays a role in bringing out that warm, homemade flavor with a bit of festive flair.
- Olive oil: Use good quality extra virgin olive oil for that fruity, peppery kick that makes focaccia so fragrant and moist.
- Sea salt: Coarse sea salt adds crunch and accentuates all the subtle flavors in the bread.
- All-purpose flour: Essential for structure; I find it’s the most reliable option for this kind of bread.
- Dried rosemary: Adds an earthy, piney aroma that makes this focaccia truly special.
- Instant yeast: Super convenient and easy to use; it gets your dough rising nicely without the fuss of proofing first.
- Warm filtered water: Perfect temperature is key to activating yeast—too hot and you risk killing it, too cold and the dough won’t rise well.
- Granulated sugar: Just a little bit to give the yeast a boost and balance the flavors.
- Red bell peppers: These are your “petals” for the poinsettia look—cut into triangles for the best shape.
- Cherry tomato (yellow): The bright center of your edible flower; I love how the yellow adds a fresh pop of color.
- Arugula (optional): Use as “leaves” around your flowers for that added green touch and peppery bite.
Variations
I love how versatile this Poinsettia Focaccia Bread with Roasted Peppers Recipe is. Over time, I’ve enjoyed mixing up the herbs, toppings, and even the flours to suit different cravings and dietary needs—feel free to make it your own.
- Herb swap: Sometimes I swap rosemary for thyme or fresh basil for a slightly different aroma that’s equally delicious.
- Gluten-free version: I’ve had success using a gluten-free flour blend—just be sure to check the water amount since gluten-free doughs need a bit of adjustment.
- Stuffed focaccia: For a decadent twist, I’ve stuffed mozzarella inside before shaping the dough, which always gets “ooohs” from family and friends.
- Seasonal veggies: While I adore the classic red peppers, try roasted purple or orange bell peppers for a colorful twist.
How to Make Poinsettia Focaccia Bread with Roasted Peppers Recipe
Step 1: Mix Your Dough Until Shaggy
Start by combining the sea salt, sugar, flour, dried rosemary, instant yeast, warm filtered water, and olive oil in a large mixing bowl. I usually use my stand mixer fitted with the dough hook attachment—it makes the process so much easier—but a sturdy spatula works too. Mix until you form a shaggy dough, which means it’s coming together but still a bit rough and sticky. This initial mix sets the stage for a soft, airy focaccia.
Step 2: Let It Rise in Olive Oil
Generously coat your 9 x 13-inch baking dish with olive oil. This not only prevents sticking but also helps the focaccia develop that beautiful golden crust. Place your dough in the dish and press it out gently until it reaches into the corners. Cover it with plastic wrap or a damp towel and let it rise for about one hour in a warm spot. You’ll see it puff up nicely—that’s your cue to move on.
Step 3: Prepare for the Festive Design
Once risen, preheat your oven to 375°F. Using your fingers, gently poke holes all over the surface of the dough—this is classic focaccia technique that lets oil seep in and gives it that signature texture. Now comes the fun part: arranging the roasted red bell pepper triangles in two poinsettia flower shapes on the dough. Slice your yellow cherry tomato in half, placing each half right in the center of each flower as the “flower’s heart.”
Step 4: Bake to Golden Perfection
Sprinkle some extra sea salt over the top before sliding the bread into the center rack of your preheated oven. Bake for about 25 minutes until the crust turns golden and the peppers roast just right. Once out of the oven, drizzle a bit more olive oil and, if you like, scatter a handful of fresh arugula leaves around your poinsettia shapes to steal even more of the leafy look.
Pro Tips for Making Poinsettia Focaccia Bread with Roasted Peppers Recipe
- Perfect Warm Water: Use water that’s warm to the touch but not hot—about 100°F—to activate the yeast without killing it.
- Don’t Skip the Olive Oil: The oil in the pan and the drizzle on top add moisture and prevent dryness, making your focaccia irresistibly tender.
- Arrange Peppers Before Baking: This helps them roast gently in the oven, melding flavors beautifully while keeping that flower shape intact.
- Watch Your Bake Time: Overbaking can dry out focaccia, so set your timer and check for a nice golden crust and soft interior.
How to Serve Poinsettia Focaccia Bread with Roasted Peppers Recipe
Garnishes
I typically garnish with a handful of fresh arugula to mimic little green leaves around the poinsettia petals—it not only adds a lovely presentation but a fresh, peppery kick that balances the richness of the bread.
Side Dishes
This focaccia pairs beautifully with warm bowls of tomato soup or a crisp winter salad. I love serving it alongside a charcuterie board as well—it makes for a festive, well-rounded spread.
Creative Ways to Present
For special occasions, I like to place the focaccia on a wooden board surrounded by sprigs of fresh rosemary or bay leaves to enhance the holiday vibe. You can also cut it into wedges and serve with small bowls of flavored olive oil or balsamic vinegar for dipping—so comforting!
Make Ahead and Storage
Storing Leftovers
I store leftover focaccia at room temperature wrapped tightly in foil or in an airtight container—it stays soft for a day or two, but honestly, it rarely lasts that long in my house!
Freezing
If I want to save some for later, I slice and wrap focaccia tightly in plastic wrap, then foil before freezing. When thawed overnight, it tastes almost as fresh as the day I baked it.
Reheating
Reheat leftovers in a preheated 350°F oven for about 10 minutes to regain crispness without drying it out. Avoid microwaving unless you’re in a rush—oven reheating preserves the texture much better.
FAQs
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Can I use fresh rosemary instead of dried for the Poinsettia Focaccia Bread with Roasted Peppers Recipe?
Absolutely! Fresh rosemary works wonderfully—just finely chop the leaves and sprinkle them evenly throughout the dough. It offers a brighter, more vibrant herb flavor. If using fresh, consider reducing the amount slightly since fresh herbs tend to be stronger than dried.
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What if I don’t have instant yeast?
If you only have active dry yeast, you can still make this focaccia! Just dissolve it first in warm water with the sugar and let it bloom for about 5–10 minutes until bubbly before adding it to the flour and other ingredients.
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Can I prepare the dough in advance?
Yes! You can prepare the dough the night before and let it rise slowly overnight in the fridge, tightly covered. Just take it out an hour before baking to come to room temperature and rise a bit more if needed.
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How do I keep the focaccia from drying out?
Generously coating your baking dish with olive oil and drizzling some on top once it’s baked helps keep moisture locked in. Also, avoid overbaking by watching for that lovely golden crust and soft inside—removing it right then makes all the difference.
Final Thoughts
This Poinsettia Focaccia Bread with Roasted Peppers Recipe is truly one of those magical dishes that’s both simple and impressive. I can’t tell you how many times family and friends have asked for the recipe after I brought it to a holiday party. Between the festive look and that tender, flavorful crumb, it really hits all the right notes. Give it a go—you’ll feel proud baking this masterpiece, and everyone will love eating it!
Print
Poinsettia Focaccia Bread with Roasted Peppers Recipe
- Prep Time: 70 minutes
- Cook Time: 25 minutes
- Total Time: 95 minutes
- Yield: 6 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Poinsettia Focaccia Bread is a festive, visually stunning bread shaped like poinsettia flowers using red bell peppers and yellow cherry tomatoes. This savory focaccia is infused with rosemary and olive oil, offering a flavorful and aromatic experience that’s perfect for holiday gatherings or special occasions. Easy to make with simple ingredients, it features a tender dough that rises and bakes into a golden crust, decorated creatively to impress your guests.
Ingredients
Dough Ingredients
- 3 Tablespoons olive oil (plus more for drizzling)
- 2 Teaspoons sea salt
- 3½ Cups all purpose flour
- 1 Teaspoon dried rosemary
- 1 Tablespoon instant yeast (bread-making)
- 1½ Cups water (warm, filtered)
- 1½ Teaspoons granulated sugar
Toppings
- 2 large red bell peppers, cut into triangles
- 1 yellow cherry tomato
- Arugula (optional)
Instructions
- Prepare the dough: In a large mixing bowl, combine sea salt, granulated sugar, all purpose flour, dried rosemary, instant yeast, warm filtered water, and olive oil. Mix the ingredients with an electric mixer fitted with a dough hook or use a spatula until a shaggy dough forms, ensuring all components are well incorporated.
- First rise in baking dish: Pour olive oil onto a 9 x 13-inch baking slab or dish and spread evenly to coat the surface. Transfer the dough into the dish and press it down gently until it reaches all corners, forming an even layer. Cover the dish tightly with plastic wrap or a damp towel and allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size.
- Preheat the oven: After the dough has risen, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it’s ready for baking the focaccia.
- Dimple the dough: Using your fingers, poke the dough all over to create characteristic dimples, which help provide texture and allow the oil to penetrate the bread during baking.
- Create poinsettia flowers: Arrange the red bell pepper triangles on the dough in two flower shapes, each resembling a poinsettia flower. Then, carefully cut the yellow cherry tomato in half and place one half in the center of each pepper flower, acting as the flower’s center.
- Season and bake: Sprinkle additional sea salt over the decorated dough to enhance flavor. Place the baking dish on the center rack of the preheated oven and bake for 25 minutes, or until the bread is golden and cooked through.
- Finish and garnish: Once baked, remove the focaccia from the oven and immediately drizzle with olive oil to add richness and gloss. Optionally, arrange fresh arugula leaves near the pepper flowers to mimic poinsettia leaves and add a peppery note to the presentation.
Notes
- Poinsettia focaccia bread makes an adorable centerpiece for holiday tables and is surprisingly easy to make, even for amateur bakers.
- You can customize the decoration using other colorful vegetables if red bell peppers or yellow cherry tomatoes are unavailable.
- For a crispier crust, bake the focaccia on a pizza stone or preheated baking sheet.
- If you prefer a softer focaccia, drizzle additional olive oil after baking and cover with a clean towel while cooling.
- Arugula is optional but adds a fresh, slightly spicy contrast that complements the savory bread beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 3 g
- Sodium: 782 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
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