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.
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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
- It’s good for beginning bread-bakers and kids, especially with a bread machine.
- Modifying the toppings to your preference is simple. See the substitution list below.
- Focaccia is a cinch to mix and knead. Let your bread machine do it with the DOUGH cycle.
- 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.
- 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.
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
How To Shape Focaccia
Frequently Asked Questions
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.
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.
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.
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.
Bread Machine Focaccia Recipe
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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
- 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.