Christmas Focaccia: A Festive Bread to Warm the Heart

The memory is as vivid as the candied cherries that dot the surface: my grandmother, Nonna Emilia, standing in her sun-drenched kitchen, her hands dusted with flour, humming a cheerful Italian tune. The aroma of yeast, sugar, and warm spices would fill the air, an irresistible invitation to gather around the table. She always made this special focaccia for Christmas, its vibrant colors a reflection of her joyful spirit. More than just a bread, it was a symbol of family, tradition, and the sweet anticipation of the holiday season. To this day, the first bite of this Christmas Focaccia transports me back to that cozy kitchen, surrounded by loved ones.

Recipe Overview

• Prep Time: 1 hour 30 minutes
• Cook Time: 15-20 minutes
• Total Time: 2 hours 30 minutes
• Servings: 12
• Yield: 1 large focaccia
• Dietary Type: Vegetarian

Ingredients

Focaccia:

• 1 cup warm water (120 degrees F)
• 2 tablespoons oil
• 3 – 3 ½ cups flour
• 3 tablespoons sugar
• 1 (1/4 ounce) package dry yeast
• 1 teaspoon salt
• 1 teaspoon lemon peel
• ¼ teaspoon cinnamon
• ½ cup candied cherries, chopped
• ⅓ cup walnuts, chopped
• ¼ cup dried currants or ¼ cup raisins

Topping:

• 1 tablespoon butter, melted
• 2 tablespoons sugar

Equipment Needed

• Large bowl
• Measuring cups and spoons
• Plastic wrap
• Cookie sheet
• Fork
• Platter or serving tray

Instructions

1. In a large bowl, combine the warm water and oil.
2. Add 1 ½ cups of the flour, 3 tablespoons of sugar, the yeast, salt, lemon peel, and cinnamon.
3. Beat the mixture for 2 minutes at medium speed, using an electric mixer if you have one. The dough should begin to come together but will still be somewhat loose.
4. By hand, stir in the candied cherries, walnuts, currants (or raisins), and 1 ½ cups of flour. Gradually add the remaining flour, if needed, until the dough pulls cleanly away from the sides of the bowl. You might not need all of the flour; the goal is a soft, slightly sticky dough.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size. This should take approximately 45-60 minutes.
6. Grease a cookie sheet with oil or cooking spray.
7. Remove the dough from the bowl and place it on the prepared cookie sheet.
8. With greased hands, gently knead, stretch, and press the dough to form a 12-inch round circle. Don’t worry about making it perfectly round; an irregular shape adds to the rustic charm.
9. Brush the surface of the dough with the melted butter.
10. Prick the dough several times with a fork. This will prevent it from puffing up too much during baking and create those characteristic dimples on the focaccia.
11. Cover the cookie sheet and let the dough rise again in a warm place until light and doubled, about 40-50 minutes.
12. Preheat your oven to 400 degrees F (200 degrees C).
13. Sprinkle the risen dough with the 2 tablespoons of sugar, distributing it evenly over the surface.
14. Bake for 15-20 minutes, or until the focaccia is golden brown. Keep a close eye on it, as baking times may vary depending on your oven. The bottom should also be lightly golden.
15. Remove the focaccia from the oven and place it on a platter or serving tray.
16. Cool for 10 minutes before cutting into wedges.
17. Serve warm with a nice cream cheese spread or a lemon butter spread.

Expert Tips & Tricks

• Warm water is key: Using water that is too hot can kill the yeast, preventing the dough from rising properly. Aim for a temperature of around 120 degrees F.
• Don’t over-knead: Over-kneading the dough can result in a tough focaccia. Knead just until the dough comes together and is smooth.
• Greased hands are your friend: When shaping the dough, greasing your hands will prevent it from sticking and make it easier to work with.
• Adjust sweetness to your liking: Feel free to adjust the amount of sugar in the dough and topping to suit your taste. You can also use other sweeteners, such as honey or maple syrup.
• For a deeper flavor: Try using brown butter instead of melted butter for brushing the focaccia before baking. The nutty notes will add an extra layer of complexity.
• Even baking: Rotate the cookie sheet halfway through baking to ensure that the focaccia cooks evenly.
• If the top is browning too quickly: Tent the focaccia with foil during the last few minutes of baking.
• Make Ahead Tip: You can prepare the dough the day before and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.

Serving & Storage Suggestions

Serve the Christmas Focaccia warm, either on its own or with a complementary spread. A simple cream cheese spread, a lemon butter, or even a drizzle of honey would be delicious. Arrange the wedges artfully on a platter for a festive presentation.

Leftover focaccia can be stored at room temperature in an airtight container for up to 2 days. To keep it fresh for longer, store it in the refrigerator for up to 5 days. For longer storage, wrap the focaccia tightly in plastic wrap and freeze it for up to 2 months. To reheat, thaw the focaccia at room temperature and then warm it in a low oven (around 300 degrees F) for 10-15 minutes, or until heated through. You can also microwave individual slices for a quicker reheat, but be careful not to overcook it, or it will become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	194.3 kcal	N/A
Calories from Fat	51 g	26%
Total Fat	5.7 g	8%
Saturated Fat	1.2 g	6%
Cholesterol	2.5 mg	0%
Sodium	202.2 mg	8%
Total Carbohydrate	32.1 g	10%
Dietary Fiber	1.4 g	5%
Sugars	7.4 g	N/A
Protein	4.1 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Fruit Variations: Feel free to substitute other dried fruits for the currants or raisins, such as cranberries, apricots, or figs. You can also add fresh fruits like blueberries or raspberries, but be sure to adjust the baking time accordingly. Mixed fruitcake fruit can be used, as mentioned by the original recipe creator.
• Nut Variations: Experiment with different nuts, such as pecans, almonds, or hazelnuts. You can also use a combination of nuts.
• Spice Variations: Add other spices, such as nutmeg, cloves, or cardamom, for a warmer, more festive flavor.
• Savory Version: Omit the sugar and add herbs, such as rosemary, thyme, or oregano, for a savory focaccia. You can also top it with grated Parmesan cheese.
• Gluten-Free Option: Substitute a gluten-free flour blend for the all-purpose flour. You may need to adjust the amount of liquid, as gluten-free flours tend to absorb more moisture.
• Vegan Option: Use a plant-based butter substitute for the melted butter topping.

FAQs (Frequently Asked Questions)

Q: Can I use fresh yeast instead of dry yeast?
A: Yes, you can substitute fresh yeast for dry yeast. Use about 3 times the amount of fresh yeast as dry yeast. So, for this recipe, you would use about ¾ ounce of fresh yeast.

Q: Can I make the dough in a bread machine?
A: Yes, you can use a bread machine to make the dough. Follow the manufacturer’s instructions for making dough, and then proceed with shaping and baking as directed in the recipe.

Q: How do I know when the dough has risen enough?
A: The dough should be doubled in size and feel light and airy. You can also use the “poke test.” Gently poke the dough with your finger. If the indentation remains, the dough is ready to bake.

Q: My focaccia is browning too quickly. What should I do?
A: Tent the focaccia with foil during the last few minutes of baking to prevent it from burning.

Q: Can I add cheese to the focaccia?
A: Yes, you can add cheese to the focaccia. Sprinkle grated Parmesan, mozzarella, or another cheese of your choice over the dough before baking.

Final Thoughts

This Christmas Focaccia is more than just a recipe; it’s a celebration of flavors, traditions, and cherished memories. I encourage you to try it, embrace the process, and create your own family traditions around this delightful bread. Don’t be afraid to experiment with different variations and make it your own. Pair it with a glass of Vin Santo after dinner, and savor the magic of the holiday season. And please, share your creations and experiences – I’d love to hear how it turns out! Buon Natale!