Bread machine focaccia bread is an easy way to make homemade focaccia with minimal hands-on work. It bakes up with a light golden crust and a soft, tender interior, making it perfect for serving alongside your favorite Italian meals.
This bread machine focaccia is an easy homemade bread recipe that lets the bread machine do most of the work. The dough comes together with minimal effort before being topped and baked.
The finished bread has a light crust on the outside and is soft on the inside. It’s a great addition to pasta dinners, soups, salads, and other Italian-inspired meals.
Ingredient notes and substitutions
- Bread flour: I’ve also made this recipe with all-purpose flour. It works fine; it just isn’t as chewy when made with all-purpose flour as it is with bread flour.
- Rosemary: You can use dried rosemary if you prefer. You’ll only need 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary.
- Salt: Use half the amount of table salt if you don’t have sea salt or kosher salt.
How to make focaccia in a bread machine
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Place water, 2 tablespoons olive oil, garlic, bread flour, 1 tablespoon rosemary, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
Step 2: Run dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
Step 3: Lightly drizzle olive oil into a 9×13-inch baking pan.
Step 4: Pat dough into prepared pan in an even layer.
Step 5: Use your fingers to dimple the dough every inch or so.
Step 6: Brush with remaining 2 tablespoons oil and sprinkle with remaining 1 tablespoon rosemary. Sprinkle with additional sea salt.
Step 7: Cover with plastic wrap and let rest while the oven preheats, about 15 minutes.
Step 8: Preheat the oven to 400 degrees F (200 degrees C).
Step 9: Remove plastic wrap and bake focaccia in the preheated oven until golden brown, about 20-25 minutes.
Step 10: Let cool for 5 minutes before cutting and serving.
Recipe Tips!
- Bread machine model: I test my bread machine recipes on multiple machines to make sure they work reliably across different models and brands. These are the bread machines I regularly use when developing and testing recipes. I have an older Cuisinart as well as the newer Cuisinart model. I also have the KBS, and a Hamilton Beach.
- Bread machine tips: For more in-depth information about using your bread machine, check out my bread machine guide.
- Don’t skip dimpling the dough: Pressing dimples into the dough helps create the classic focaccia texture.
- Use plenty of olive oil: Olive oil helps create flavor and the signature texture.
- Toppings: Feel free to vary the seasoning or toppings to change up the flavors of the focaccia.
- Serving suggestions: The focaccia can be served alongside your favorite Italian dishes like caprese chicken. I like to serve it with balsamic vinegar and olive oil for dipping. It also makes a great base for leftover steak sandwiches.
Storage
The focaccia is best eaten when freshly made. Store any leftovers in an airtight container at room temperature. It will keep for up to 3 days.
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Bread Machine Focaccia
Equipment
Ingredients
- 1 ¼ cups lukewarm water about 80F
- 4 tablespoons olive oil divided, plus more for drizzling
- 3 cloves garlic minced
- 3 cups bread flour
- 2 tablespoons chopped fresh rosemary divided
- 1 teaspoon salt
- 1 ½ teaspoons bread machine yeast
- Sea salt for sprinkling
Instructions
- Place water, 2 tablespoons olive oil, garlic, bread flour, 1 tablespoon rosemary, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.1 ¼ cups lukewarm water, 4 tablespoons olive oil, 3 cloves garlic, 3 cups bread flour, 1 teaspoon salt, 1 ½ teaspoons bread machine yeast
- Run dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
- Lightly drizzle olive oil into a 9×13-inch baking pan.
- Pat dough into prepared pan in an even layer.
- Use your fingers to dimple the dough every inch or so.
- Brush with remaining 2 tablespoons oil and sprinkle with remaining 1 tablespoon rosemary. Sprinkle with additional sea salt.
- Cover with plastic wrap and let rest while the oven preheats, about 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove plastic wrap and bake focaccia in the preheated oven until golden brown, about 20-25 minutes. Let cool for 5 minutes before serving
Notes
- Bread flour: I’ve also made this recipe with all-purpose flour. It works fine; it just isn’t as chewy when made with all-purpose flour as it is with bread flour.
- Rosemary: You can use dried rosemary if you prefer. You’ll only need 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary.
- Salt: Use half the amount of table salt if you don’t have sea salt or kosher salt.
- Nutrition values are estimates.
Nutrition
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