2026-12-21 • Ages 2–5
Holiday Wreath Veggie Focaccia
Holiday wreaths, shapes, and red-green patterns
Ingredients and preparation
Per child: 1 mini whole-wheat dough round, 2 tbsp chopped cooked broccoli and spinach, 2 tbsp softened red pepper, 1 1/2 tbsp mozzarella, 1 tsp olive oil, mild herbs. Wash vegetables; remove stems, seeds, and membranes; lightly steam broccoli and pepper; cool and portion. Teacher reminder: students put on aprons and wash hands first. Give each child their own child-proof knife, cutting mat, measuring tools, and classroom cooking tools. Take a group photo with the creations and upload it to the protected Airtable photo record; do not display publicly. Children help clear and wipe work areas; teachers wash and sanitize tools and food-contact surfaces. Check the roster so every child takes home a labeled creation.
30-minute lesson
3 min aprons, handwashing, and tool rules. 4 min explore circles, centers, and wreath patterns. 8 min measure and cut soft vegetables. 9 min shape rings, arrange red-green patterns, count decorations, and photograph. 6 min child cleanup, teacher tray check, labels, and take-home roster.
Ages 2–3
Press teacher-shaped dough rings; place softened vegetables; sprinkle cheese; count decorations.
Ages 4–5
Measure toppings; cut softened vegetables; form a ring with an open center; design and repeat a red-green pattern.
Learning goals
Circle and ring shapes, inside/outside, measurement, color patterns, safe cutting, spatial planning, counting, dough texture, oven transformation.
Chef instructions
Bake labeled wreaths at 400°F for 12–15 minutes until fully baked and lightly golden. Keep allergy-adjusted trays separate, cool completely, and package one labeled wreath per child.
Teacher photo upload
Classrooms ages 2 and up: upload finished creation photos or a permitted group photo. Choose your center and classroom. Your center’s director and Evelyn receive the photos by text.
Upload finished creation photos