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Home » Easy Bread Machine Rosemary-Parmesan Focaccia

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

BREAD-MACHINE-ROSEMARY-PARMESAN-FOCCACIA - on a pizza stone

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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    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 8

    Bread Machine Rosemary Parmesan Focaccia

    Bread Machine Rosemary Parmesan Focaccia

    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.

    Prep Time 2 hours
    Cook Time 20 minutes
    Total Time 2 hours 20 minutes

    Ingredients

    • 1 cup water, warm
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 tablespoon honey
    • 3 cups (360 grams) 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. Generously oil a deep dish pizza pan or heavy cookie sheet at least 13-inches across. Place the dough in a pan and flatten by using your hands to flatten the dough.
    3. Let the dough rise for 30-40 minutes. Use your finger tips to poke random holes in the surface of the dough.
    4. Drizzle 1 tablespoon olive oil on top, then sprinkle 1 teaspoon fresh rosemary and freshly ground pepper. Sprinkle freshly grated Parmesan Cheese on top.
    5. Bake at 425 degrees for 8-10 minutes.

    Notes

    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.
    • Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.

    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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    Christian McCulloch

    Monday 3rd of August 2020

    This is not focaccia bread this is pizza dough. You aren’t even poking holes in the dough.

    Paula

    Monday 3rd of August 2020

    Hi Christian,

    Point well taken. I wrote in the directions to use your finger tips to flatten the dough. I probably need to re-write them to be more clear. Thank you for taking the time to write.

    Ju

    Monday 1st of July 2019

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

    Ju

    Tuesday 9th of June 2020

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

    Paula

    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.

    Lori

    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

    Paula

    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.

    Jodi

    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.

    Jonele

    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?