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Overhead view of baked Christmas tree focaccia decorated with yellow bell peppers and cherry tomatoes on wood cutting board.
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Gluten-Free Christmas Tree Focaccia

This gluten-free Christmas tree focaccia is shaped like a festive tree and decorated with yellow bell pepper garland and cherry tomato ornaments. It's based on my garlic butter focaccia recipe and is easier to make than it looks. Perfect for holiday parties!
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 1 hour 15 minutes
Total Time 2 hours
Servings 18 servings

Ingredients

For the Dough:

  • 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour
  • 12 g (about 4 teaspoons) instant yeast - make sure it's gluten-free
  • 12.5 g (1 tablespoon) granulated sugar
  • 12 g (2 teaspoons) kosher salt
  • 480 g (2 cups) warm water - 120-130°F
  • 42 g (3 tablespoons) extra-virgin olive oil

For Shaping:

  • 14 g (1 tablespoon) extra-virgin olive oil - for brushing the parchment and shaping the dough

For the Garlic Butter:

  • 42 g (3 tablespoons) salted butter
  • 4 cloves garlic - minced
  • 42 g (3 tablespoons) olive oil
  • 2 tablespoons chopped fresh parsley

For Decorating:

  • 1 cup cherry tomatoes - halved
  • 1 yellow bell pepper - for star and garland strips

For Topping:

  • 1 teaspoon flaky sea salt
  • 20 g (about 1/4 cup) shredded parmesan cheese
  • Additional chopped fresh parsley - for finishing

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Make the Dough:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 520 g (4 cups) Caputo Fioreglut flour, 12 g (about 4 teaspoons) instant yeast, 12.5 g (1 tablespoon) sugar, and 12 g (2 teaspoons) kosher salt. Whisk to combine.
    Dry ingredients for gluten-free Christmas tree focaccia in glass bowl including Caputo flour, yeast, sugar, and salt.
  • Add 480 g (2 cups) warm water (120-130°F) and 42 g (3 tablespoons) olive oil. Mix on medium speed for 4 minutes, or until the dough is thick, sticky, and well combined.
    Thick sticky gluten-free focaccia dough mixed in stand mixer bowl showing proper consistency.

Shape the Christmas Tree:

  • Line a sheet pan with parchment paper and brush the parchment lightly with olive oil.
    Gluten-free focaccia dough placed on oiled parchment paper on baking sheet before shaping into tree.
  • Transfer the dough onto the center of the parchment. Oil your hands and the focaccia dough (about 1 teaspoon oil total) and gently press the dough into a tall triangle shape, about 11-12 inches high and 9 inches wide at the base.
    Focaccia dough shaped into Christmas tree with trunk on oiled baking sheet before rising.
  • Pinch or add a small portion of dough at the bottom to form a rectangular tree trunk.
  • Lightly cover with plastic wrap or a clean kitchen towel and let rise in a warm spot for 1 to 1.5 hours, or until puffy.
    Risen Christmas tree focaccia dough on baking sheet showing puffy texture after 1.5 hours.

Prepare the Garlic Butter and Decorations (while dough rises):

  • Melt 42 g (3 tablespoons) butter in a small saucepan over medium-low heat. Add 4 cloves minced garlic and sauté until fragrant, about 1 minute. Stir in 42 g (3 tablespoons) olive oil and 2 tablespoons chopped parsley. Set aside.
  • Cut a 1/4-inch-thick slice from the flat side of 1 yellow bell pepper and use a small star cutter to punch out a star. Pat dry.
    Yellow bell pepper slice with star cookie cutter and cut star for Christmas tree focaccia topper.
  • Cut along the natural ridges of the remaining pepper where it segments. Pull each curved section away from the stem. Cut these into thin strips for the garland.
    ellow bell pepper star and curved garland strips cut along natural ridges for Christmas tree focaccia decorations.
  • Halve 1 cup cherry tomatoes and pat them dry.

Add Garlic Butter and Decorate:

  • Preheat the oven to 425°F.
  • Once risen, drizzle most of the garlic butter over the dough, reserving 1-2 tablespoons for after baking.
  • Use oiled fingers to gently dimple the dough and work the garlic butter across the surface.
    Risen Christmas tree focaccia dimpled with fingers and topped with garlic butter and fresh parsley.
  • Press the yellow bell pepper star into the very top of the tree.
  • Arrange the cherry tomato halves wherever you'd like to mimic ornaments.
  • Lay the curved yellow bell pepper strips across the tree in 2-3 swooping garlands, pressing gently so they adhere.
    Christmas tree focaccia decorated with yellow pepper star and garland and cherry tomato ornaments before baking.
  • Sprinkle 1 teaspoon flaky sea salt over the surface.

Bake:

  • Bake for 23-26 minutes, or until the focaccia is golden brown and the edges pull away from the parchment. If the star or garland begins to brown too quickly, cover just those spots loosely with a small piece of foil.

Finish:

  • Brush the warm focaccia with the reserved garlic butter.
  • Sprinkle fresh chopped parsley over the surface to give the tree a brighter green color.
  • Sprinkle 20g (about 1/4 cup) shredded parmesan cheese on top last so it looks like freshly fallen snow.
  • Cool slightly before slicing and serving.
    Golden baked Christmas tree focaccia on wood board with green napkin, parsley and flaky salt in small bowls.

Notes

  • Flour note: You must use Caputo Fioreglut flour for this recipe. Other gluten-free blends won't produce the same soft, fluffy texture. This flour contains gluten-free wheat starch, so it's safe for people with celiac disease but not for people with wheat allergies. Order from Brick Oven Baker and use code MEGAN for 10% off.
  • Make Ahead: The dough can be shaped and refrigerated overnight for the rise. Bring to room temperature before dimpling, decorating and baking.
  • Storage: Focaccia is best eaten the day it's made but can be stored at room temperature for up to 1-2 days or frozen for up to 2 months.

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 424mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 0.2mg
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