Activate the Yeast
Pour lukewarm water into a measuring cup and sprinkle the yeast on top. Let it sit for about 5 minutes until foamy.

Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, add the flour, salt, 3 tablespoons of olive oil, and the yeast-water mixture. Mix on medium speed for 2–3 minutes until the dough forms and pulls away from the sides.

(No mixer? Simply knead the dough by hand on a floured surface for 8–10 minutes until smooth and elastic.)

Let It Rise
Grease a 9×13-inch baking dish with cooking spray and drizzle 3 tablespoons of olive oil on the bottom. Place the dough in the dish and turn it once to coat with oil.
Cover with plastic wrap and let it rise in a warm spot for 60–90 minutes, until doubled in size and puffy.

Prepare for Baking
Preheat the oven to 375°F (190°C). Once the dough has risen, gently press your fingertips into the dough to create dimples. Drizzle with more olive oil and sprinkle generously with kosher salt.

Decorate the Focaccia
Arrange the rosemary sprigs into the shape of a Christmas tree. Add cherry tomatoes as ornaments and a slice of mini bell pepper as the tree trunk. Feel free to get creative with the decorations!

Bake
Bake for 30–35 minutes, or until golden brown and crisp around the edges.

Cool and Serve
Allow the focaccia to cool for about 10 minutes before slicing. Serve warm or at room temperature.