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Easy Bread Machine Rosemary-Parmesan Focaccia

Easy Rosemary-Parmesan Focaccia is a cinch to mix and knead in a bread machine. It’s a great recipe for beginning bread-bakers.

Don’t feel left out if you don’t have a bread machine, this flavorful focaccia can easily be made by hand or with a stand mixer. See the recipe notes for details


My Favorite Pizza Dough Recipe makes another appearance today disguised as Easy Rosemary-Parmesan Focaccia.  This recipe is even easier than making pizza dough. 

How to use a bread machine to bake focaccia:

Again, I recommend that you use a bread machine only to mix and knead the dough.  Bake in your regular oven.

Trust me, this isn’t a difficult recipe.

Have you tried to make bread before and it wasn’t what you hoped? I get it. The whole process can be intimidating. Throw a bread machine into the mix and things can go downhill fast.

Let me encourage you to give it another try.

I’ll hold your hand. Get out your bread machine (or stand mixer or just do it by hand) and let’s get started. If you have a question or problem, shoot me an email. 

dough in pan with olive oil on top

How do I serve Focaccia?

Rosemary-Parmesan Focaccia is terrific with pasta.  Use a pizza cutter to cut wedges just like you would cut a pizza.

Also good for sandwiches. Split the focaccia in half horizontally. Toasting is optional.

What bread machine recipe would you like to see next?

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Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at

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Bread Machine Rosemary Parmesan Focaccia

Bread Machine Rosemary Parmesan Focaccia

Yield: 2 medium rounds
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes

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.


  • 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


  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.


Alternate Mixing Instructions:

Directions for making bread with a stand mixer or by hand: 

  • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.

How to substitute active dry yeast for bread-machine yeast or instant yeast:

If you substitute regular yeast for instant or bread-machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 267mgCarbohydrates: 39gFiber: 2gSugar: 3gProtein: 5g

Did you make this recipe?

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Monday 1st of July 2019

Hi Paula, may I know what’s the reason focaccia recipe doesn’t need a long 2nd proofing? Thanks.


Tuesday 9th of June 2020

@Paula, that’s great!! I made this for lunch today... no leftovers 🤭


Tuesday 2nd of July 2019

It's like pizza. Like most breads, the second proof goes much faster than the first. I like it proofed a shorter time because it makes the bread more chewy and a little less puffy.


Wednesday 6th of March 2019

Dear Paula,

I have a question Paula. In your recipe for Bread Machine Rosemary Parmesan Foccacia one of the ingredients is 2 1/4 t. bread machine yeast. I have regular dry active yeast in a jar. How much of the regular dry active yeast should I use?

Thank-you, ~Lori


Wednesday 6th of March 2019

Lori, Use the same amount of yeast. However, you must dissolve it before adding to the other ingredients. Just use about 1/4 cup of the warm water specified in the recipe. Stir the yeast into the water and let it sit for about 10 minutes. Then add to the other ingredients and proceed as usual.


Saturday 10th of December 2016

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.


Monday 25th of May 2015

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?


Monday 19th of January 2015

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?