Simple Bread Machine Focaccia with Rosemary: A Slice of Heaven

Sneak Preview: Make this Simple Bread Machine Focaccia with Rosemary and Parmesan and experience a slice of heaven in your own kitchen. Use a bread machine to mix and knead the dough—perfect for a bread-making beginner. Make your focaccia thick or thin since you are the boss of your bread.

slices of focaccia on paper with olive oil in the backgroundPin

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Have you tried to make bread before, and it wasn’t what you hoped? I get it. The entire process can be intimidating. Throw a bread machine into the mix, and things can go downhill fast.

The recipe for this easy focaccia starts with my Favorite Pizza Dough Recipe. However, the dough thickness and the toppings make focaccia different from pizza. When you make it, you get to decide how thick and bready or thin and crispy your focaccia will be.

Five Reasons To Bookmark This Recipe

  1. It’s good for beginning bread-bakers and kids, especially with a bread machine.
  2. Modifying the toppings to your preference is simple. See the substitution list below.
  3. Focaccia is a cinch to mix and knead. Let your bread machine do it with the DOUGH cycle.
  4. This recipe is identical to my pizza dough. However, pizza only has one rise–before you shape the dough, top it, and bake it. With focaccia, you shape the dough after the first rise, then let it rise again before adding the toppings and baking.
  5. Don’t feel left out if you don’t have a bread machine. This flavorful focaccia can be made by hand or with a stand mixer. See the recipe notes for details.

If you’re a whole grain person, use this Whole Wheat Pizza Dough Recipe for the base and add the rosemary and Parmesan toppings.

Happy Bakers Speak Up

I’ve had PanPhobia (fear of bread making) since I botched Focaccia not once, but twice, in quantity foods lab in my dietetics major days. No more! Came out perfect and delicious. I love how it’s not chock full of olive oil, too. No sacrifice in flavor.LAURIE


Can I Use a Bread Machine To Mix and Knead Focaccia?

I recommend using a bread machine to mix and knead the dough. When the DOUGH cycle ends, remove the dough and shape it by hand. Let it rise again, then bake your focaccia in a conventional oven.

That’s how all of my bread recipes work. I include the details (oven temperature, pan size, time, etc.) in each recipe.


thick focacciaPin
If you prefer thicker focaccia, don’t stretch it as much in the pan before you bake it.

Ingredients and Substitutions

  • WATER: This is not a fancy recipe. Tap water is fine. So is filtered water, spring water, whey from straining yogurt, or potato water. (Potato water is water drained from cooking plain white potatoes.) Although I don’t recommend icy cold water, warm water is unnecessary. The friction of the bread machine paddles will warm all ingredients in a hurry.
  • SUGAR: The small amount of sugar specified in the recipe is snack food for the yeast. Use granulated sugar or brown sugar.
  • SALT: I use sea or table salt in bread because everybody has it. If you prefer Kosher salt, add ¼ teaspoon more. Don’t leave out the salt. It plays a vital role in controlling the yeast. Without salt, your bread will be bland. If salt is an issue, try reducing it by half and see how your bread does. Check this recipe for salt-free focaccia you can make in a bread machine.
  • OLIVE OIL: Whatever olive oil you have on hand will serve the purpose. Substitute another vegetable oil at the risk of less flavor.
  • HONEY: Honey lends a complex flavor to this recipe. Light corn syrup or maple syrup will suffice, but the flavor profile will change.
  • FLOUR: To keep this recipe super simple, I use all-purpose flour. If you want more rising power and chewiness, use bread flour instead. Your focaccia will taste fabulous either way.
  • YEAST: I always use bread machine or instant yeast. It’s ideal for all bread machine recipes. If you only have active dry yeast, add ¼ teaspoon of extra yeast to compensate.
  • ROSEMARY: I recommend fresh rosemary. I’m not sure it’s worth using dried rosemary–it might be better to leave it out.
  • PARMESAN: Fresh grated or thinly shaved Parmesan Reggiano is the only Parmesan worthy of your homemade focaccia. The green can is banned at my house.


How To Mix Bread Machine Focaccia

bread machine pan on a digital scalePin
Add all of the dough ingredients to the bread machine pan. Use a digital scale to weigh the ingredients for the best outcome.
dough starting to clump at the beginning of the DOUGH cycle.Pin
Select the DOUGH cycle and start. Lift the lid and check that the paddles are engaged correctly and that the dough is beginning to clump. If the dough is not clumping, chances are good that an ingredient was mismeasured.
dough should stick to the sides, then pull away cleanly..Pin
After 15 minutes, lift the lid and recheck the dough. It should stick to the sides, then pull away cleanly.
At the end of the DOUGH cycle, the dough should be doubled in size.Pin
The dough should be doubled at the end of the DOUGH cycle. If not, leave the dough in the machine until it doubles its original size.
removing dough from the bread machine pan.Pin
Pull the dough out of the machine onto a lightly floured surface. Knead lightly and shape into a ball.

How To Shape Focaccia

Dividing dough into two balls or portions.Pin
Divide the ball into two portions and shape each part into a ball. Cover with a tea towel and let the balls rest for 20 minutes.
stretching dough into a circle or rectangle with both hands.Pin
Stretch the dough into a circle or rectangle with your hands like a pizza crust.
placing the dough onto a baking sheet or into a pizza pan.Pin
Lay the dough into a heavy 13-inch pizza pan or onto a heavy baking sheet and continue to stretch the dough. Use your fingers to spread the dough to your preferred thickness. Remember that it still needs to rise again, so it will be more than twice as thick in the end as it is now.
Second rise for focaccia.Pin
Allow the dough to rise until puffy.
dimpling the dough with fingertipsPin
Use your fingers like claws to dimple the dough.
brushing the focaccia with olive oilPin
Sprinkle the dough with olive oil and use a pastry brush to cover all of the dough.
Putting the toppings on the dough before baking.Pin
Scatter chopped rosemary, freshly ground black pepper, and slivered Parmesan cheese on top.
Baked focacciaPin
Bake focaccia at 425˚F (220˚C) for 12-14 minutes until golden brown.

Frequently Asked Questions

How do I serve focaccia bread?

Rosemary-Parmesan Focaccia is terrific with pasta.  Use a pizza cutter to cut wedges like you would cut a pizza.
It’s also suitable for sandwiches if you make it thick, as shown in the picture below. Split the focaccia in half horizontally. Toasting is optional.thick focaccia for sandwichesPin

What does the dough cycle do on a bread machine?

First, the DOUGH cycle mixes and kneads the dough. Then, the machine goes quiet to allow the dough to rise. After 40-45 minutes (timing varies), you may hear the machine come on briefly to knock the dough down. After that, the DOUGH cycle allows for one more rise, usually around 22 minutes. At the end of the DOUGH cycle, you must remove the dough from the machine to shape and bake it.

How long does bread knead in a bread machine?

The kneading phase differs according to the manufacturer. Check your manual for the specific time. It takes about 20 minutes to mix and knead the dough with a bread machine.

Is machine kneading better than hand kneading?

Usually yes. Few people can knead bread by hand better than a machine. In my experience, a bread machine is the best kneader in town. The timer makes all the difference! You can also use a stand mixer, but you must stand over it and know when to stop it.


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

quartered baked focaccia next to a tomato and olive oilPin
Yield: 16

Bread Machine Focaccia Recipe

Bread Machine Rosemary Parmesan Focaccia is easy to mix and knead in a bread machine. Then, shape it by hand, let it rise again, add the toppings, and bake it in a conventional oven.

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Prep time: 30 minutes
Cook time: 10 minutes
Rising Time: 2 hours 15 minutes
Total time: 2 hours 55 minutes

Ingredients
 

Dough

  • 1 cup (227 g) water
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons (26 g) olive oil
  • 1 tablespoon (21 g) honey
  • 3 cups (360 g) unbleached all-purpose flour
  • 2 teaspoons bread machine yeast

Rosemary-Parmesan Topping

  • 2 tablespoons (26 g) olive oil
  • 2 teaspoons fresh rosemary chopped
  • freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 2 tablespoons Parmesan cheese slivered

Instructions

  • Add ingredients to the bread machine pan in the order given: 1 cup (227 g) water, 1 teaspoon granulated sugar, 1 teaspoon salt, 2 tablespoons (26 g) olive oil, 1 tablespoon (21 g) honey, 3 cups (360 g) unbleached all-purpose flour, and 2 teaspoons bread machine yeast, Select the DOUGH cycle and press START.
  • The dough should be doubled in size at the end of the DOUGH cycle. If not, leave it in the machine until it rises to double the original size.
  • Pull the dough out of the pan onto a lightly floured surface. (I like to use a silicone mat because you can throw it in the dishwasher when you’re finished.) Lightly knead and shape into a large ball. Then, divide the ball in half and form them into two smooth balls. Let rest for approximately 10-20 minutes.
  • Place the dough into a 13-inch round pizza pan or a heavy baking sheet and use your hands to flatten the dough. Some people like thick focaccia while others like it thin. Suit yourself. Cover with a tea towel to proof.
  • Let the dough rise for 30-40 minutes. When the dough is puffy, use your fingertips like a claw to poke random indentations into the surface of the dough.
  • About 20 minutes before you think the focaccia will be ready to bake, preheat your oven to 425˚F (220˚C)
  • Drizzle 2 tablespoons (26 g) olive oil (divided) on top of each half. Sprinkle 2 teaspoons fresh rosemary and freshly ground black pepper and 1 teaspoon Kosher salt over the oil. Finally, scatter 2 tablespoons Parmesan cheese on top.
  • Bake at 425˚F (220˚C) for 12-14 minutes until golden brown.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. This will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: You can substitute active dry yeast. Dissolving it first is optional. It tends to rise slower in the beginning but will catch up eventually.

Nutrition

Serving: 1slice | Calories: 111kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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35 Comments

  1. Sue Plantinga says:

    Dead easy! But a question, should I line my baking tray with greaseproof paper?

    1. Hi Sue,

      I never line mine, but it’s probably a good idea if you have trouble with the bread sticking.

  2. 5 stars
    This is another winner! O my gosh! All of your recipes are one better than the other! So well thought through and explained! I use my bread machine to do most of the work.. I thank you – and so does my family and friends! Delicious – easy!

    1. Thank you, Adele. I bet your family has a great time eating everything you bake.

  3. 5 stars
    I’ve had PanPhobia (fear of bread making) since I botched Focaccia not once, but twice, in quantity foods lab in my dietetics major days. No more! Came out perfect and delicious. I love how it’s not chock full of olive oil, too. No sacrifice in flavor.

  4. Dave from NJ says:

    This made a an easy, tasty bread! I made this today, easy as could be with the bread machine to do the heavy work. Paninis for dinner tonight!

    1. Way to go, Dave. Paninis sound delicious.

  5. Christian McCulloch says:

    This is not focaccia bread this is pizza dough. You aren’t even poking holes in the dough.

    1. Hi Christian,

      Point well taken. I wrote in the directions to use your finger tips to flatten the dough. I probably need to re-write them to be more clear. Thank you for taking the time to write.

  6. Hi Paula, may I know what’s the reason focaccia recipe doesn’t need a long 2nd proofing? Thanks.

    1. It’s like pizza. Like most breads, the second proof goes much faster than the first. I like it proofed a shorter time because it makes the bread more chewy and a little less puffy.

    2. @Paula, that’s great!!
      I made this for lunch today… no leftovers 🤭

      1. I love hearing this. It’s one of the easiest bread recipes I have. Wouldn’t you agree?

        1. 5 stars
          Made this for lunch again today upon son’s request, after a long break…..
          I incorporated the rosemary during the DOUGH cycle, so all evenly distributed .
          I also mixed the ground black pepper with the grated Parmesan before sprinkle on top.
          While I was spreading out the dough onto the baking tray, I already somehow poke holes into the dough, instead of after the 40mins 2nd rise, is that ok Paula?

  7. Dear Paula,

    I have a question Paula. In your recipe for Bread Machine Rosemary Parmesan Foccacia one of the ingredients is 2 1/4 t. bread machine yeast. I have regular dry active yeast in a jar. How much of the regular dry active yeast should I use?

    Thank-you,
    ~Lori

    1. Lori,
      Use the same amount of yeast. However, you must dissolve it before adding to the other ingredients. Just use about 1/4 cup of the warm water specified in the recipe. Stir the yeast into the water and let it sit for about 10 minutes. Then add to the other ingredients and proceed as usual.

  8. Thank you for including directions on adjusting dough consistency. I have made wet dough before and guessed at how much flour to add. Your instructions will make a difference.

  9. Hi! I just found this site and have a question on the focacia. When you say to run through the dough cycle, do you mean kneading and rising? Or just the kneading?

  10. Your pizza recipe called for bread flour, which I went ahead and bought — pizza was delicious, thank you! Instead of making two circles, I spread it in one of my “1/2 sheet” cookie pans. Also made the dough the night before, took it out of the fridge, let it rest about 20 min., then was able to spread it out.
    My question is — this recipe says unbleached all purpose flour — why not bread flour?

  11. Alejandra Suliman says:

    Hi Paula, thanks you for your awesome recipes, my greek yogurt is near perfect, I jar now almost everything, and I got a bread maker.. yeah!! something I wouldn’t have though of it since I used to hand knead my bread.. my bread now rises beautifully (not before with this Texas weather). Now I have a question, I normally weight most of my baking ingredients, how much in grams or oz. would be your cup of flour for the Foccacia, thank you.

    1. Hi Alejandra,

      Weighing flour to make bread is definitely the better way. My cup of flour equals 4.5 ounces or 127 grams. That’s what it was with today’s humid conditions and the way I stirred the flour and the cup I used. etc. In other words, it can vary. That’s why it may be necessary to make adjustments as you go. Lots of articles on the internet about why there is so much variation. paula

      1. Alejandra Suliman says:

        Thank you Paula!, close enough, I weighted 125 grams. per cup. and the focaccia came out nice.

  12. I have made this bread 3 times already-It is perfect foccacia -Ready and baked in 2 hours-It is better than any restaurant or bakery and the best part is,I can make it any time I want-Thank you for a lovely recipe-I heart you

    1. Thanks Analiese. Wonderful to hear that you like it.

  13. Hollydare says:

    Um…didn’t work out for me. Did you forget the salt? It also didn’t set up properly and just turned to crunch. Was really hopeful…

    1. Holly,
      I am completely embarrassed. Yes, I did leave out the salt. It should have 1 teaspoon. I make this recipe from memory all the time so I never look at this recipe. So sorry. Hope you weren’t having company. 🙁

  14. Noor Hayati says:

    Hi Paula,

    I stumbled here and it’s a godsend. I have a bread machine and needed ideas for making delicious rolls. I also agree that the machine works wonder with kneading and first proofing, but not so great with baking.

    How would you recommend if I need to keep the dough for a few hours or a day before baking?

  15. I have been trying to only use whole white and whole wheat flours. Do you think they would work as a substitute for this recipe? It looks so delicious and I would love to try it.
    Thanks!

  16. This is delicious!! I made it today and it turned out perfect!!! Thank you so much for this recipe!

  17. Is it supposed to be soft? I’m not sure if I didn’t cook it long enough, The inside was soft and normal but the crust top and bottom were also soft. It may also have been that I used 2 1/2 cups of white whole wheat and 1/2C all purpose flour. It tastes good so I guess that is what counts the most. lol

    Also getting ready to bake your crusty french bread, looking forward to it.

    1. Hi Leigh,
      If you brush the pan and the bread with olive oil, you should have a crispy bottom but not so crispy, more chewy crust. A lot depends on your pan. In fact, my daughter-in-laws covet my pizza pans which I inherited from a previous working stint in research and development at Pizza Inn many years ago. If it tasted good, sounds like you did it right. pr

  18. I am making these today- you’ve opened my eyes to just using my bread machine for kneading. Thanks for this blog- I’ve got you in my reader rotation now!!

    1. Kelly Jo, I hope your bread turns out wonderful. Let me know if you have any questions or problems.

  19. The focaccia bread looks delicious. Makes me want to get out my breadmaker and see if it will work

  20. Yum. This could get me into trouble.