This bread machine focaccia produces a light, airy interior and a crisp, olive oil–kissed crust with very little effort. The bread machine takes care of mixing and kneading, so all you need to do is shape the dough, add dimples and toppings, and bake. The method is forgiving and consistently yields delicious results.
Serve it warm alongside a meal, sliced for sandwiches, or torn and dipped into extra virgin olive oil. The dimpled surface, fragrant herbs, and golden crust make this focaccia a standout for weeknight dinners, gatherings, or as a satisfying snack.
How to Prepare the Pan for Focaccia
Focaccia can stick if the pan is not well oiled. Brush the pan generously with olive oil to ensure the bread releases easily and the bottom crisps. If your pan is not nonstick, line it with parchment paper before adding the oil, or spread a thin layer of butter under the oil. The pan size determines thickness: use a 10-by-15-inch jelly roll pan for a classic, thinner focaccia, or a 9-inch square or 10-inch round pan for a thicker loaf. Thicker loaves require a few extra minutes in the oven.
What You’ll Like About This Recipe
Hands-off dough: The bread machine kneads and proof the dough for you.
Light, airy crumb: Gentle handling and proper rest produce an open, tender interior.
Flexible toppings: Customize with fresh herbs, garlic, cheese, or seasonal vegetables.
Consistent, restaurant-style results: Golden color, distinct dimples, and rich olive oil flavor.
Ingredient Notes
- Warm water – Use water that feels warm to the touch but not hot to help activate the yeast.
- Olive oil – Adds flavor, keeps the crumb moist, and helps form a crisp, flavorful crust.
- Bread flour – Provides the gluten strength for a chewy, well-structured crumb; all-purpose flour can be substituted but the texture will be slightly different.
- Instant yeast – Blends easily into dry ingredients and gives a reliable rise.
- Sugar – Feeds the yeast and helps the crust brown.
- Table salt – Balances flavor and supports gluten structure.
- Toppings – Try flaky sea salt, freshly cracked black pepper, rosemary, garlic powder, grated cheeses, cherry tomatoes, or olives to vary the finished loaf.
Steps to Make Bread Machine Focaccia
- Add warm water, olive oil, bread flour, yeast, sugar, and salt to the bread machine in the order recommended by the manufacturer and select the dough cycle.
- Oil a baking pan and gently transfer the finished dough into it without deflating it completely.
- Allow the dough to rest for about 15 minutes, then stretch it lightly to fit the pan and let it rise until puffy.
- Use oiled fingers to create dimples across the surface, then sprinkle seasonings and herbs and drizzle with olive oil.
- Bake until the focaccia is golden brown and the crust is set; cool slightly on a rack before slicing.
Tips
- Handle the dough gently. Overworking will reduce the airy texture.
- Use plenty of oil. Olive oil under and over the dough yields a crisp bottom and flavorful crust.
- Dimple deeply. Dimples help the dough rise evenly and capture oil and seasonings so each bite is flavorful.
Recipe Variations
- Garlic herb focaccia. Press fresh or roasted garlic and lots of rosemary or thyme into the dough before baking.
- Cheesy focaccia. Scatter grated Parmesan, Asiago, or shredded mozzarella over the top before baking for a savory crust.
- Tomato focaccia. Top with halved cherry tomatoes, sliced olives, or thin red onion for a bright, Mediterranean twist.
- Everything bagel focaccia. Sprinkle everything seasoning for a bold, garlicky finish.
Serving Suggestions
- Serve warm with salads and soups.
- Use thick slices for hearty sandwiches or panini.
- Offer as an appetizer with bowls of dipping oil, balsamic reduction, or marinated olives.
How to Store
Room temperature: Store cooled focaccia in an airtight container or wrapped in plastic for up to 2 days to retain moisture.
Refrigerate: Not ideal for texture, but refrigeration can extend freshness to about 4 days; warm before serving to soften the crumb.
Freeze: Wrap tightly in foil or a freezer bag and freeze for up to 2 months. Thaw at room temperature.
Refresh: Reheat in a 350°F (175°C) oven for 5–8 minutes to revive softness and crisp the crust.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes. All-purpose flour works, but the focaccia may be slightly less chewy and the crumb a bit denser than when using bread flour.
Can I refrigerate the dough?
Yes. After the machine finishes the dough cycle, you can refrigerate the dough for up to 24 hours. Bring it to room temperature before shaping and baking.
Why didn’t my focaccia rise well?
Common reasons include inactive yeast or water that was too hot when added. Ensure your yeast is fresh and water temperature is warm, not hot.
Bread Machine Focaccia
10 servings
233
Ingredients
- 9 ounces warm water (about 1 cup plus 2 tablespoons)
- 6 tbsp olive oil, divided
- 3 1/4 cups (410 g) bread flour
- 2 1/4 tsp instant yeast
- 2 tsp granulated sugar
- 1 tsp table salt
Toppings
- 1/4 to 1/2 tsp coarsely ground black pepper
- 1/2 tsp flaky sea salt
- Rosemary leaves (optional)
- Garlic powder (optional)
Recommended Equipment
- Bread machine
- Jelly roll pan or a 9-inch square baking pan
Instructions
-
Add warm water, 2 tablespoons of olive oil, bread flour, yeast, sugar, and salt to the bread machine in the order recommended by the manufacturer. Select the dough cycle. When adding salt, avoid direct contact with the yeast.
-
Add 3 tablespoons of olive oil to a nonstick 10-by-15-inch jelly roll pan, or use a 9-inch square pan for a thicker focaccia. If the pan isn’t nonstick, grease lightly and line with parchment before adding the oil.
-
When the dough cycle finishes, gently transfer the dough to the prepared pan, disturbing it as little as possible. Let it rest for 15 minutes, then stretch it to fit the pan. Let it rise in the pan for about 25 minutes.
-
During the last 10 to 15 minutes of rising, preheat the oven to 425°F (220°C).
-
With oiled fingers, press dimples all over the dough. Sprinkle with coarsely ground black pepper and flaky sea salt, add rosemary or garlic powder if desired, and drizzle with the remaining tablespoon of olive oil. Bake 18 to 22 minutes, until the focaccia is golden brown.
-
Transfer the focaccia to a cooling rack and let it cool slightly before slicing. Serve warm or at room temperature.
Notes
Try variations such as a garlic-herb focaccia, a cheesy version topped with Parmesan or mozzarella, or a tomato-and-olive topping for a bolder flavor profile. For a lighter crumb, avoid compacting the dough when transferring it to the pan.
Nutrition
Disclaimer:
Nutrition values are estimates based on ingredient calculations and can vary with brands, measurements, and serving sizes.