Bread Machine Focaccia

4.80 from 10 votes

Easy Italian focaccia made with the dough cycle in the bread machine, then baked in the oven for a crisp, dimpled, olive-oil-rich flatbread. Perfect for sandwiches, soups, or dipping in olive oil.

Prep Time10

Cook Time2 50

Total Time3

Course: Bread

Cuisine: Italian

Keyword: Bread Machine, Bread Machine Dough Recipe

Servings: Pieces (9x13 pan)

Author: Ashley Adamant

Equipment

Bread Machine

Ingredients

1 cup water
3 Tbsp. olive oil
3 cups bread flour or all purpose flour
1 1/2 tsp salt
2 1/2 tsp SAF Instant Yeast or 3 tsp active dry yeast

For Shaping and Baking

1 tbsp olive oil for greasing the pan and drizzling on top
1/2 tsp flakey salt
Optional Toppings 1 to 2 Tbsp fresh rosemary leaves, 1/2 cup pitted olives, halved cherry tomatoes, etc.

US Customary - Metric

Instructions

Add water and olive oil to the bread pan first. Add flour on top.
Make a well in the flour. Place salt on one side and yeast on the opposite side.
Select the Dough cycle and press start. (Most machines run 1 hour 30 to 1 hour 50 minutes.)
When the dough cycle finishes, generously oil a 9x13 baking pan with 2 to 3 tablespoons olive oil. Press the dough into the pan to fill the corners.
Cover with a towel. Let rise in a warm spot for 45 to 90 minutes until doubled.
Preheat oven to 425°F (220°C).
Once doubled, dimple the dough firmly with your fingertips, drizzle with olive oil, and sprinkle with flaky salt. Add any toppings.
Bake for 20 to 25 minutes until deeply golden.
Cool in the pan for 5 to 10 minutes, then transfer to a wire rack.

Notes

Yeast conversions:

SAF instant yeast or bread machine yeast: 2 1/2 tsp (interchangeable 1:1).
Active dry yeast: 3 tsp, dissolved in the water for 10 minutes before starting.

Flour: All-purpose for soft crumb, bread flour for chewier crumb, or "00" pizza/focaccia flour for the most authentic Italian texture. All work with the same amount.

For extra crisp crust: Place a pan of boiling water on the lower oven rack while the oven preheats; the steam mimics commercial bakery ovens.

Storage: Best the day it's made. Refresh day-old focaccia in a 350°F oven for 5 minutes. Freeze leftovers within a day for best texture.

Sandwich version: Bake in two 9x9 pans instead of one 9x13 for thicker focaccia that splits horizontally for sandwiches.

Nutrition