Bread Machine Rosemary Parmesan Foccacia

Rosemary Focaccia (bread machine).jpg

My Favorite Pizza Dough makes another appearance today as Rosemary Parmesan Foccacia.   This is even easier than pizza.  Again, I recommend a bread machine.  Use it to mix and knead the dough only.  Baking is always done in a conventional oven.

raw focaccia in pan


This is great with pasta.  Also good for sandwiches.

Bread Machine Rosemary Parmesan Foccacia
Recipe type: bread
  • 1 cup water, warm
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 cups unbleached all-purpose flour
  • 2¼ t. bread machine yeast
  1. Add ingredients to bread machine in order given. Run the dough cycle. Take bread out of machine and place on floured board. Divide in half and form into two smooth balls. Let rest approximately 10 minutes.
  2. Spray deep dish pizza pan with olive oil. Or you can brush bottom of pan with olive oil. Place dough in pan and flatten with your finger tips. (Using a roller will tend to compact your crust.)
  3. Sprinkle with 1 tablespoon olive oil, then approximately 1 teaspoon fresh rosemary and freshly ground pepper. Sprinkle freshly grated Parmesan Cheese on top.
  4. Bake at 425 degrees for 8-10 minutes.

Nutritional Stats for 2 slices based on 16 slices per recipe. (2 pans of 8 slices each)

  • Calories 242
  • Fat 6.5 g
  • Sodium 340 mg
  • Carbohydrates 39 g
  • Fiber 1.5 g
  • Protein 6.5 g
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{ 19 comments… read them below or add one }

Jodi December 10, 2016 at 1:25 pm

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.


Jonele May 25, 2015 at 6:17 pm

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?


Stefani January 19, 2015 at 5:44 pm

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?


Alejandra Suliman October 9, 2014 at 11:44 am

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.


Paula October 11, 2014 at 2:17 pm

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


Alejandra Suliman October 12, 2014 at 2:39 pm

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


Analiese June 28, 2014 at 12:37 pm

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


Paula June 30, 2014 at 3:11 pm

Thanks Analiese. Wonderful to hear that you like it.


Hollydare March 13, 2014 at 9:20 pm

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…


Paula March 13, 2014 at 10:00 pm

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. 🙁


Noor Hayati July 6, 2013 at 11:07 pm

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?


Courtney January 27, 2013 at 4:10 pm

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.


Michelle March 22, 2012 at 1:41 pm

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


Leigh January 27, 2012 at 3:14 pm

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.


Paula January 29, 2012 at 7:24 am

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


Kelly Jo October 9, 2011 at 11:17 am

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!!


Paula October 10, 2011 at 9:45 pm

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


Debbie September 4, 2009 at 6:36 pm

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


Amanda August 31, 2009 at 2:36 pm

Yum. This could get me into trouble.


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