Bread Machine Focaccia Bread is an easy and flavorful dinner bread perfect for serving with salad and pasta dishes. Filled with fresh garlic and rosemary, this focaccia bread recipe also has an herb and cheese crust that makes it extra scrumptious.
Table Of Contents
Bread Machine Focaccia is a simple to make Italian-inspired bread that takes 3 hours from start to finish- with most being inactive time for you. It requires just a few minutes of hands-on work.
This recipe uses the dough cycle on the bread machine. It mixes, kneads, and completes the first rise while you enjoy the aroma of fresh garlic and rosemary. It uses a blend of herbs similar to those I use in this parmesan and herb bread. You can make this focaccia with any of these focaccia toppings, too, if your prefer.
Before baking, roll it out and top with a delicious mix of fresh herbs and cheese. Bake in the oven and enjoy as a snacking bread, sandwich bread or side for dinners and soups.
Dinner Pairings
- This versatile White Pasta Sauce
- Creamy Pesto Sauce on your favorite pasta
- Creamy Fettuccine Alfredo
- Spaghetti and Meat Sauce
- Chicken Alfredo Pasta Casserole
- Broccoli Garlic Pasta Shells with Olive Oil and Parmesan
- Tortellini with Tomato Spinach Cream Sauce
Soup Pairings
Recipe FAQs
Focaccia is a flat Italian bread that is baked in the oven. It's texture is similar to that of pizza dough, but it has a higher rise. Focaccia is often used as a side to many Italian meals, as a sandwich bread, and an appetizer bread.
Rosemary garlic focaccia especially, in addition to plain focaccia bread, is served as a snack, antipasto, appetizer, or table bread. Because of its robust and aromatic flavor, rosemary garlic focaccia is a great accompaniment to simple pasta dishes.
Focaccia is a light and airy olive-oil rich bread that is not meant to be dense inside. There should be enough water to create a sticky dough. Ideally, a 1:3 ratio of liquid to flour is necessary to create an airy bread that is the perfect density.
Focaccia bread is crispy and golden brown on the top and bottom. It has a soft and airy crumb, with lots of air holes inside. It can be described as spongy and springy inside.
Equipment Needed
You need a bread machine, plus other tools to make baking, slicing, and storing the bread easy.
- Bread machine: I have this Cuisinart bread machine and it never fails to knead and bake the bread perfectly.
- Bread knife: this Calphalon bread knife is one of the best I've used.
- Bread box: to keep the bread stored in optimal conditions. Laura's Green Kitchen boxes are my favorite!
- Bread bag: I love the look and freshness of storing bread in a reusable bag. Plastic are good for everyday or if you want a discardable option. Reusable cloth bags are eco-friendly and great for gifting.
More Delicious Bread Machine Recipes
Ingredients
To make this focaccia bread recipe you'll need 2 sets of ingredients, those for the dough and those for the herb topping.
Dough Ingredients
- Flour: bread machine flour preferred, but all purpose flour is okay
- Olive oil: extra virgin olive oil is best
- Yeast: active dry, instant, or bread machine yeast all work
- Water: use warm water only (110 degrees F)
- Herbs: salt, garlic powder and rosemary
- Garlic: fresh and minced is best
Topping Ingredients
- Olive oil
- Your choice of fresh minced herbs: rosemary plus oregano, parsley or basil (use dried herbs in a pinch and reduce the amount to ⅓)
- Parmesan cheese: grated
Instant yeast, active dry yeast, and bread machine yeast are all fine to use in the bread machine. Instant yeast rises and creates flavor with 1 rise, while active dry yeast takes 2 rises. This focaccia recipe has 2 rises, so either yeast is fine here.
Bread machine yeast is essentially the same as instant yeast, but is given a different name due to branding. It is a specially formulated instant yeast that's made to rise twice as fast as active dry yeast.
When using the different yeasts, you'll see insignificant, if any, differences in texture or shape.
While you can use all purpose flour instead of bread flour, it won't produce the same soft chewy bread. For breads that need time to rise, bread flour is the best to use. It has a higher amount of protein and gluten, which creates a chewy, airy bread. When substituting, use a 1:1 ratio of all purpose flour to bread flour.
Tips from the Chef
- Water should always be warmed to approximately 110 degrees Fahrenheit. Any colder and the yeast will not activate. Any warmer and you risk killing the yeast.
- Never pack down flour when measuring it. Fill the measuring cup, the shake gently and fill more as needed. Run your finger across the top to level it and remove excess, but do not push it down into the cup.
- Let bread cool for at least 15 minutes before slicing. For the best results, allow it to cool completely. Use a serrated knife and put very little pressure on the knife. Use a back and forth motion instead of pressing down.
- If you're having trouble with your focaccia rising, check out this post for reasons why this might be happening and how to fix it.
Step-By-Step Directions
Making bread machine focaccia is as easy as can be. While it takes about 3 hours for the bread to be ready to eat, only 5 minutes is active time for you!
STEP 1: MAKE THE DOUGH
- Put all ingredients in the bread machine in the order that your bread machine recommends. Set the machine to the dough cycle and press start.
- When complete, remove the dough from the bread machine. Punch it down a few times, cover with a heavy cloth and let it rest on a lightly floured surface for 10 minutes.
- While the dough is resting, spread oil on a baking sheet and sprinkle it with a little cornmeal. Then roll the dough onto the oiled baking sheet and shape it into a 12x8 oval or 9x9 circle.
- Cover the shaped dough with the towel and transfer it to a warm place to rise until doubled in size, which is about 40 minutes.
STEP 2: MAKE THE TOPPING
- Chop the herbs you've chosen and mix them with the salt and cheese.
- When the dough has completed the second rise, oil your fingertips and press holes about ½ inch deep and 1 inch apart into the top of the dough.
- Spread the olive oil generously on top of the dough and sprinkle with the herbs and cheese.
STEP 3: BAKE
- Bake for 20-25 minutes, until the top is golden brown.
- Transfer to a cooling rack for about 20 minutes before slicing.
Now enjoy your delicious bread machine focaccia!
Tip from the Chef
Is your bread turning out dense? Make sure: the salt and yeast do not interact when they are added to the bread pan and that you use properly measured bread flour and fresh yeast. Never pack down flour while measuring and never use old yeast.
Storing
Focaccia bread should be stored in an airtight bread bag or bread box. It will keep for 2-3 days at room temperature when stored properly. Store it in the freezer for up to 6 months for later use.
Recipe
Bread Machine Focaccia Bread
Ingredients
Bread
- 1 ¼ cup warm water
- 4 tablespoon extra virgin olive oil
- 1 ½ teaspoon salt
- 1 tablespoon dried rosemary
- 2 teaspoon garlic powder
- 1 ½ teaspoon sugar
- 3 cups bread flour
- 2 minced garlic cloves
- 1 ½ teaspoon yeast (see notes)
Topping
- 2 tablespoon olive oil, plus more for coating pan
- ¾ teaspoon salt
- ¼ cup fresh rosemary (and choice of other herbs)
- ½ cup Parmesan (optional)
Instructions
- Add all bread ingredients to the bread machine in the order listed. For non-Cuisinart machines, follow the instructions for order of ingredients in your manual. Set to dough cycle.
- When cycle completes, remove the dough to a floured surface and punch down. Cover and let rest for 10 minutes.
- Roll the dough into a 12 by 8 inch oval or 9 by 9 circle. Move to a warm place, cover and let rise until doubled in size, about 40 minutes.
- Grease a pan generously with olive oil and sprinkle with cornmeal. Preheat the oven to 450° F.
- With oiled fingertips, press holes into the dough about 1 inch apart and ½ inch deep. Spread the 2 tablespoon of olive oil on top of the dough and sprinkle with the salt, herbs, and cheese.
- Bake for 20-25 minutes, until golden brown. Transfer to a cooling rack for at least 15 minutes before slicing.
ecm says
Recipe is ok, needed to add another 4 tbsp flour but that's likely my flour.... but 20-25 min at 450F??? Burned and inedible at 20 minutes, despite the fact that my oven runs 10F too cold. Check it at 15 minutes, folks, and cross your fingers it's not burned by then. If I try this recipe again it'll be 15-20 minutes at 425.