Salad in a Jar

and other secrets from a modern kitchen

Bread Machine Rosemary Parmesan Foccacia

Jump to Recipe·Print Recipe

Bread Machine Rosemary Parmesan Focaccia is easy to mix and knead in a bread machine, then shaped by hand and baked in a conventional oven. Don’t feel left out if you don’t have a bread machine, this focaccia can easily be made by hand or with a stand mixer.

BREAD-MACHINE-ROSEMARY-PARMESAN-FOCCACIA - on a pizza stone
My Favorite Pizza Dough makes another appearance today as Rosemary Parmesan Foccacia.   This is even easier than pizza.  Again, I recommend a bread machine.  Use it to mix and knead the dough only.  Baking is always done in a conventional oven.

Bread Machine Rosemary Parmesan Focaccia--dough in pan

 

This is great with pasta.  Also good for sandwiches.

Print

Bread Machine Rosemary Parmesan Foccacia

  • Author: Paula Rhodes
  • Prep Time: 2 hours
  • Cook Time: 20 min
  • Total Time: 2 hours 20 minutes
  • Yield: 2 medium rounds
  • Category: bread
  • Method: bread machine and oven
  • Cuisine: American
Print Recipe

Description

Bread Machine Rosemary Parmesan Focaccia is easy to mix and knead in a bread machine, then shaped by hand and baked in a conventional oven.

Ingredients

  • 1 cup water, warm
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 cups unbleached all-purpose flour
  • 2 1/4 t. bread machine yeast

Instructions

  1. Add ingredients to bread machine in order given. Run the dough cycle. Take bread out of machine and place on floured board. Divide in half and form into two smooth balls. Let rest approximately 10 minutes.
  2. Spray deep dish pizza pan with olive oil. Or you can brush bottom of pan with olive oil. Place dough in pan and flatten with your finger tips. (Using a roller will tend to compact your crust.)
  3. Sprinkle with 1 tablespoon olive oil, then approximately 1 teaspoon fresh rosemary and freshly ground pepper. Sprinkle freshly grated Parmesan Cheese on top.
  4. Bake at 425 degrees for 8-10 minutes.

Keywords: bread, bread machine, bread machine recipes, flour, yeast, rosemary, Parmesan

Nutritional Stats for 2 slices based on 16 slices per recipe. (2 pans of 8 slices each)

  • Calories 242
  • Fat 6.5 g
  • Sodium 340 mg
  • Carbohydrates 39 g
  • Fiber 1.5 g
  • Protein 6.5 g
Sign Up for Email Updates

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    The following GDPR rules must be read and accepted:
    This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

  1. Thank you for including directions on adjusting dough consistency. I have made wet dough before and guessed at how much flour to add. Your instructions will make a difference.

    Reply

  2. Hi! I just found this site and have a question on the focacia. When you say to run through the dough cycle, do you mean kneading and rising? Or just the kneading?

    Reply

  3. Your pizza recipe called for bread flour, which I went ahead and bought — pizza was delicious, thank you! Instead of making two circles, I spread it in one of my “1/2 sheet” cookie pans. Also made the dough the night before, took it out of the fridge, let it rest about 20 min., then was able to spread it out.
    My question is — this recipe says unbleached all purpose flour — why not bread flour?

    Reply

  4. Hi Paula, thanks you for your awesome recipes, my greek yogurt is near perfect, I jar now almost everything, and I got a bread maker.. yeah!! something I wouldn’t have though of it since I used to hand knead my bread.. my bread now rises beautifully (not before with this Texas weather). Now I have a question, I normally weight most of my baking ingredients, how much in grams or oz. would be your cup of flour for the Foccacia, thank you.

    Reply

    • Hi Alejandra,

      Weighing flour to make bread is definitely the better way. My cup of flour equals 4.5 ounces or 127 grams. That’s what it was with today’s humid conditions and the way I stirred the flour and the cup I used. etc. In other words, it can vary. That’s why it may be necessary to make adjustments as you go. Lots of articles on the internet about why there is so much variation. paula

      Reply

  5. I have made this bread 3 times already-It is perfect foccacia -Ready and baked in 2 hours-It is better than any restaurant or bakery and the best part is,I can make it any time I want-Thank you for a lovely recipe-I heart you

    Reply

  6. Um…didn’t work out for me. Did you forget the salt? It also didn’t set up properly and just turned to crunch. Was really hopeful…

    Reply

    • Holly,
      I am completely embarrassed. Yes, I did leave out the salt. It should have 1 teaspoon. I make this recipe from memory all the time so I never look at this recipe. So sorry. Hope you weren’t having company. 🙁

      Reply

  7. Hi Paula,

    I stumbled here and it’s a godsend. I have a bread machine and needed ideas for making delicious rolls. I also agree that the machine works wonder with kneading and first proofing, but not so great with baking.

    How would you recommend if I need to keep the dough for a few hours or a day before baking?

    Reply

  8. I have been trying to only use whole white and whole wheat flours. Do you think they would work as a substitute for this recipe? It looks so delicious and I would love to try it.
    Thanks!

    Reply

  10. Is it supposed to be soft? I’m not sure if I didn’t cook it long enough, The inside was soft and normal but the crust top and bottom were also soft. It may also have been that I used 2 1/2 cups of white whole wheat and 1/2C all purpose flour. It tastes good so I guess that is what counts the most. lol

    Also getting ready to bake your crusty french bread, looking forward to it.

    Reply

    • Hi Leigh,
      If you brush the pan and the bread with olive oil, you should have a crispy bottom but not so crispy, more chewy crust. A lot depends on your pan. In fact, my daughter-in-laws covet my pizza pans which I inherited from a previous working stint in research and development at Pizza Inn many years ago. If it tasted good, sounds like you did it right. pr

      Reply