If you’re looking for a festive bread that’s both stunning and delicious, I’ve got a treat for you. The Poinsettia Focaccia Bread with Bell Peppers Recipe is one of my all-time favorites to bake during the holidays. It’s adorable, savory, and surprisingly simple to make — perfect whether you’re an experienced baker or just starting out. Trust me, once you try it, you’ll want to make it again and again because it brings together beautiful colors and mouthwatering flavors effortlessly.
Why You’ll Love This Recipe
- Festive and Beautiful: The focaccia looks just like a poinsettia flower, making it a showstopper on any holiday table.
- Simple Ingredients: No fancy or hard-to-find items — just classic pantry staples and fresh bell peppers.
- Beginner-Friendly: Even if you’re new to baking bread, you’ll find the steps straightforward and manageable.
- Versatile and Delicious: It’s perfect as an appetizer, snack, or side to a hearty winter meal.
Ingredients You’ll Need
I love how these ingredients come together to form a flavorful, moist focaccia with the aroma of rosemary and the sweetness of roasted bell peppers. Plus, the combo is easy to shop for, and you probably already have most of it in your kitchen right now.
- Olive Oil: Use good quality extra virgin olive oil for the best flavor and for drizzling that golden finish.
- Sea Salt: Coarse or flaky sea salt adds the perfect finishing crunch and taste.
- All-Purpose Flour: Standard flour works great to create that tender but chewy focaccia texture.
- Dried Rosemary: Adds an earthy, piney aroma that complements the peppers beautifully.
- Instant Yeast: Ensures your dough rises nicely without fussing over proofing times too much.
- Warm Water: Helps activate the yeast and keeps everything moist for a soft crumb.
- Granulated Sugar: A small touch to feed the yeast and aid in rising.
- Red Bell Peppers: Large ones cut into triangles, they are the star petals of your poinsettia shape.
- Yellow Cherry Tomato: Adds a pop of color in the center of each flower, mimicking a poinsettia’s look.
- Arugula (Optional): Fresh leaves to artfully place around your bread as “leaves” — this is my favorite final touch!
Variations
I often play around with this recipe depending on the season and what I have handy. The beauty of focaccia is how forgiving it is, encouraging you to make it your own — that’s part of the fun!
- Herb Mix: I’ve swapped rosemary for thyme or oregano when I’m craving a different herbal twist, and it still works wonderfully.
- Veggie Swap: You can replace red bell peppers with orange or green ones, or even add thin slices of zucchini or cherry tomatoes for extra color.
- Gluten-Free Option: I’ve experimented with gluten-free flour blends — though texture changes a bit, the flavor stays delightful.
- Cheesy Upgrade: For a richer version, sprinkle grated Parmesan or mozzarella before baking — it adds a lovely savory note.
How to Make Poinsettia Focaccia Bread with Bell Peppers Recipe
Step 1: Mix Your Dough
Start by combining your salt, sugar, all-purpose flour, dried rosemary, instant yeast, warm filtered water, and olive oil in a large mixing bowl. I usually use my electric mixer with a dough hook to mix, but a sturdy spatula works too if you want to keep it old-school. You’re aiming for a shaggy dough that’s sticky but coming together—that’s perfect! Don’t worry if it feels a bit wet; focaccia dough is naturally on the looser side.
Step 2: Let It Rise in an Oiled Dish
Generously coat your 9×13-inch baking dish with olive oil—this is crucial because it keeps the focaccia from sticking and adds that irresistible crisp on the bottom. Place your dough in and gently press it out to the edges. Cover it with plastic wrap or a damp towel and let it rise at room temperature for about an hour. You’ll see it puff up nicely. This little wait is key to getting that soft, airy texture inside.
Step 3: Prepare the Poinsettia Design
Once the dough has risen, gently poke it all over with your fingers—this creates the signature dimples focaccia is known for. Now, arrange your red bell pepper triangles in two flower shapes that mimic poinsettia petals right on the dough. Cut your yellow cherry tomato in half and place each half at the center of the flowers. This step not only makes the bread look incredible, it also layers in sweet, roasted flavors as it bakes. Sprinkle some more sea salt on top and you’re almost ready to pop it in the oven.
Step 4: Bake and Finish
Preheat your oven to 375°F (190°C) and bake your focaccia on the center rack for about 25 minutes. You’ll know it’s done when the crust turns golden brown and the peppers look roasted perfection. When it comes out, immediately drizzle a little more olive oil over the top—trust me, it adds such a luxurious finish. If you like, arrange fresh arugula leaves around the flowers to mimic leaves and amp up the festive look. It’s such a simple touch that turns the bread into a true holiday centerpiece.
Pro Tips for Making Poinsettia Focaccia Bread with Bell Peppers Recipe
- Use Warm Water, Not Hot: I discovered that water that’s too hot can kill the yeast, so aim for pleasantly warm to the touch—around 105°F (40°C).
- Don’t Skip the Olive Oil Coating: It creates a crispy crust and prevents sticking; I like to be generous here for the best texture.
- Handle the Dough Gently: When pressing it into the pan, be sure not to overwork the dough or it can get tough.
- Arrange Peppers Right Before Baking: They can make the dough soggy if placed too early, so add them just before the oven.
How to Serve Poinsettia Focaccia Bread with Bell Peppers Recipe
Garnishes
I always reach for fresh arugula as a garnish because its peppery bite contrasts beautifully with the softness of the bread and the sweetness of the peppers. A light sprinkle of flaky sea salt right after baking is another personal favorite—it adds that final pop of flavor and crunch.
Side Dishes
This focaccia pairs beautifully with a bowl of warm soup—my go-to is creamy tomato basil or a hearty minestrone. It’s also fantastic alongside a fresh green salad or charcuterie board, perfect for casual gatherings or holiday parties.
Creative Ways to Present
For holiday meals, I love placing this focaccia on a wooden cutting board surrounded by extra bell pepper “petals” and arugula sprigs, turning it into a real centerpiece. Another idea I tried was serving it with a little bowl of herbed olive oil for dipping, which guests absolutely adored.
Make Ahead and Storage
Storing Leftovers
I store leftover focaccia in an airtight container at room temperature for up to 2 days. If you want to keep it fresh longer, wrapping it tightly in plastic wrap and then foil works wonders to lock in moisture.
Freezing
If you want to freeze, I recommend cutting the focaccia into slices first. Wrap individual pieces in plastic wrap and then place them in a freezer bag. I’ve had success thawing them overnight in the fridge and then reheating.
Reheating
To bring back the fresh-baked taste, I reheat slices in a 350°F oven for about 8-10 minutes. This crisps the crust nicely without drying the bread out. Avoid microwaving as it makes the texture gummy.
FAQs
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Can I use fresh yeast instead of instant yeast in the Poinsettia Focaccia Bread with Bell Peppers Recipe?
Yes, you can substitute fresh yeast for instant yeast, but you’ll need to adjust the quantity and proof it first. Typically, use about twice the amount of fresh yeast compared to instant, and dissolve it in warm water with a pinch of sugar until it bubbles before adding to your dry ingredients.
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How do I keep the focaccia from getting soggy with the peppers on top?
To avoid sogginess, add the bell pepper petals to the dough just before baking instead of during the first rise. This prevents excess moisture from seeping into the dough while it rises.
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Can I make this Poinsettia Focaccia bread ahead of time for a holiday party?
Absolutely! You can prepare the dough and let it rise the first time, then refrigerate it overnight. When ready, shape, add toppings, and bake. This way, your focaccia will taste fresh but save you time on the day of your event.
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Is there a vegan version of this recipe?
Yes, the traditional Poinsettia Focaccia Bread with Bell Peppers Recipe is already vegan-friendly since it contains no dairy or eggs. Just be sure your yeast is vegan-certified if that’s a concern.
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Can I use other types of peppers or vegetables to make the flower shapes?
Definitely! Feel free to experiment with orange, yellow, or green bell peppers. Thin slices of zucchini or even roasted beet petals can make for unique and colorful variations of the poinsettia design.
Final Thoughts
Making this Poinsettia Focaccia Bread with Bell Peppers Recipe honestly feels like creating an edible piece of art every time. I love how it turns out golden, fragrant, and vibrant—so simple, yet so special. It’s perfect for bringing warmth and cheer to any gathering, and I bet you’ll enjoy it just as much as my family does. Don’t hesitate to try it out; you’ll find just how approachable focaccia baking can be when you’ve got a recipe that feels more like a festive celebration than a kitchen challenge.
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Poinsettia Focaccia Bread with Bell 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 and visually stunning savory bread, decorated with red bell peppers and yellow cherry tomatoes to resemble poinsettia flowers. It’s a simple, yet impressive holiday treat perfect for sharing, featuring a fragrant rosemary flavor and a soft, airy texture.
Ingredients
For the Dough:
- 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
For Decoration:
- 2 large red bell peppers (cut into triangles)
- 1 yellow cherry tomato
- Arugula (optional, for garnish)
Instructions
- Prepare the Dough: In a large mixing bowl, combine salt, sugar, flour, rosemary, yeast, water, and olive oil. Mix using an electric mixer fitted with a dough hook or alternatively use a spatula until a shaggy dough forms, ensuring ingredients are well incorporated.
- Let the Dough Rise: Drizzle olive oil onto a 9 x 13-inch baking slab or dish and spread evenly. Transfer the dough into the dish and press it down gently until it reaches the corners, forming an even layer. Cover the dough with plastic wrap or a damp towel and allow it to rise for one hour, until puffed and risen.
- Preheat the Oven: After the dough has doubled in size, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Create Dimples in the Dough: Using your fingers, poke the dough all over to create dimples. This helps to develop the characteristic focaccia texture.
- Decorate the Bread: Arrange the red bell pepper triangles on the dough to form two poinsettia flower shapes. Cut the yellow cherry tomato in half, placing one half in the center of each bell pepper flower to mimic the flower’s core.
- Season and Bake: Sprinkle additional sea salt over the top to enhance flavor. Place the baking dish on the center rack of the oven and bake for 25 minutes, or until the focaccia is golden brown and cooked through.
- Finish and Garnish: Once baked, remove from the oven and immediately drizzle with extra olive oil for richness. Optionally, arrange arugula leaves near the flowers to imitate the leaves of the poinsettia plant, adding a fresh, peppery note and festive visual appeal.
Notes
- This focaccia is visually impressive yet simple to make, even for those new to baking.
- Use fresh, high-quality olive oil to enhance the flavor and texture of the bread.
- The red bell peppers and yellow cherry tomatoes create a festive and colorful design perfect for holiday tables.
- Arugula is optional but adds a nice fresh, leafy contrast to the bread’s design.
- Ensure the water is warm (not hot) to properly activate the yeast without killing it.
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
