Bread Machine Focaccia Recipe
Bread Machine Focaccia Recipe
This Bread Machine Focaccia Recipe is delicious and easy! Let your bread machine make the dough, then you can shape it into a beautiful Focaccia bread. Simple and tasty.
Don’t be afraid to make focaccia bread, it’s SO easy, especially when you have a bread machine to make the dough for you! Then you get to do the fun part like shaping and poking the dough! I hope you try this recipe, you’ll love it.
About this recipe:
This is a recipe for rosemary focaccia bread. This bread is moist, airy and so flavourful with flavours of olive oil, garlic, rosemary and salt…a delicious combination! The bottom and top of the baked bread are beautifully crunchy, and the centre is moist.
How to Shape Focaccia Bread:
Here is a quick visual for how the shaping process of the dough works. I’ve listed all of the steps in the recipe card below, but it’s always nice to see how it looks as you go along.
Be generous with the olive oil.
It may seem like there’s a lot of olive oil in this recipe, but it’s the perfect amount. When the bread is baked, the olive oil has baked beautifully into the bread, making a flavourful crunchy crust on both the top and bottom. Make sure to get olive oil into the dimples, especially on the last dimpling step as shown below.
It doesn’t have to be perfect.
When you look at different focaccia breads, you will notice that they’re all a little different. Some have deeper dimples, they may not be square. It does not matter. It doesn’t have to look perfect to be delicious, I promise! And really, focaccia bread gets cut into squares anyway so no one even notices imperfection.
Serving focaccia.
After the bread has baked, let it rest for about 10 minutes before cutting into it. I like to cut focaccia into squares, but you can cut it into long slices for dipping, or even serve it whole and let people rip off chunks on their own. There are no rules. 😉
Focaccia Bread Recipe + Ingredient Tips:
- Flour: Use all-purpose flour or bread flour.
- Yeast: Use fresh Instant Yeast: also called Bread Machine Yeast and Rapid Rise Yeast.
- Oil: Use olive oil.
- Sugar: You can use regular granulated sugar, honey or brown sugar.
- Rosemary: You can use dried rosemary or fresh rosemary. Just make sure that the rosemary is coated in oil so it doesn’t burn during the baking process. You can also use other fresh herbs like oregano or basil.
- Salt: Use a coarse sea salt.
- Storage: Keep the focaccia in an airtight container on your counter…it’s fine at room temperature.
- Freezing: This bread freezes well. Store in an airtight container or ziplock bag for up to 3 months.
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ways to enjoy focaccia:
FAQs about focaccia:
Bread Machine Focaccia Recipe
Ingredients
Focaccia Bread Dough:
- 1 1/2 cup water
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 1 tsp granulated sugar
- 3 1/2 cups flour
- 2 1/4 tsp bread machine yeast
Toppings:
- 3 tbsp extra virgin olive oil for greasing the pan
- more olive oil for drizzling the top
- 1 tbsp or more dried rosemary
- 2 garlic cloves minced + 1 tbsp olive oil
- coarse salt
Instructions
- Measure all of the above ingredients, in the order that they are listed, into your bread machine.
- Choose the ‘dough cycle’.
- First dough rise out of the bread machine: Once the dough cycle is complete, remove the dough to a lightly floured surface and cover with a clean damp tea towel. Let rise for 15 minutes.
- Prepare the baking pan: Drizzle about 3 tbsp of olive oil onto a baking sheet, and use a pastry brush to spread it out.
- Now back to the dough. The dough will be very airy, and it’s supposed to be! Lightly knead the bread dough into a ball, then on a baking sheet, stretch it out as much as you can to measure about 9 x 13 inch rectangle.
- It’s time to dimple the dough. Grease your fingertips with olive oil and poke your fingers deep into the dough, spacing the dimples out about 1 inch between each other. See images above.
- Second dough rise out of the bread machine: Cover with a damp tea towel and let proof in a warm space for about 30 minutes.
- Preheat the oven to 400 degrees F.
- After this proofing time, grease your fingers again with olive oil, and press into the existing dimples. The dough will be quite puffed up again, no worries!
- Drizzle the top of the dough with olive oil (about 1 tablespoon of olive oil).
- Poke into the dimples again.
- Drizzle with more olive oil. I like to make sure I can see the olive oil in the dimples as shown in the images above.
- In a little bowl mix the rosemary and minced garlic with about 1 tbsp olive oil then brush it across the top of the dough.
- Sprinkle generously with salt.
- Bake for 20 – 25 minutes, until the bottom of the focaccia is golden brown.
- Let the bread cool on the pan for about 10 minutes, then remove to a cutting board and cut into squares.
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Have a delicious day!
good morning, I think something may have been left out of this recipe? bottom line says 2 1/4, but doesn’t say the ingredient. I’m going to assume “yeast” ?
Yes, sorry about that, it should read 2 1/4 tsp bread machine yeast.
What did I do wrong if it came out more the consistency/texture of pizza dough?
I’m not sure, but it sounds like maybe the yeast? Was it older yeast? Maybe not enough? The dough for this bread should be quite bubbly and airy…
Focaccia bread is outstandingly amazing. I baked in two separate small dishes. Beautiful crust toasty on the outside and soft and moist on the inside. I added Kalamata olives and yellow bell peppers on the other. So tasty with the potato mixed veggie soup I made with added diced ham and cheese n a sprinkle of red crushed pepper.
Yum! I have made this recipe several times, I add garlic powder and dried rosemary to the dough for extra flavor. Highly recommend this recipe, Thankyou