Bread Machine Focaccia

133 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 3 hr

“This is fantastic with olive oil and balsamic vinegar with a little grated Parmesan cheese.” - by TVESTA

Ingredients

1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 1/2 teaspoons active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary

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Metric US

Original recipe yields 12 servings

Directions

Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

Nutrition

Amount Per Serving (12 total)

Calories
166 cal
8%

Fat
5.1 g
8%

Carbs
25.2 g
8%

Based on a 2,000 calorie diet

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Reviews (133)

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165

CJOANC

Jan. 6, 2004

"I found this bread to be very good. However, I did make some changes. I used 2 cups of all-purpose white flour + 1 cup of whole wheat flour. I also used 1 tsp. of garlic powder instead of the chopp..." See moreed garlic, and I used dried rosemary rather than fresh. My husband and I both loved this bread. It was so simple and turned out wonderfully. I will definitely make it again."

115

PENERUPE

Jan. 3, 2004

"I've made this focaccia many times, and it's one of my family's favorites. One variation that I've found helps to give it more flavor is to sprinkle the top with coarse kosher salt (in addition to th..." See moree rosemary leaves). It makes the top nice and crunchy, as well as more flavorful."

naples34102

Feb. 23, 2011

"Beautiful and delicious bread, which I used for "Gourmet Chicken Sandwiches," also from this site. For a little more flavor and pizazz, after brushing the top with olive oil, I sprinkled it with coars..." See moree salt, freshly ground pepper, shredded Parmegiano Reggiano and, finally, with fresh rosemary. The bread was SO good, but not quite as thick as I would have liked for sandwiches, so in the future I will probably bake this in a 7X11" pan rather than the 9x13.""

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