Bread Machine Rosemary Parmesan Focaccia is easy to mix and knead in a bread machine. Then, shape it by hand, let it rise again, add the toppings, and bake it in a conventional oven.
Add ingredients to the bread machine pan in the order given: 1 cup water, 1 teaspoon granulated sugar, 1 teaspoon salt, 2 tablespoons olive oil, 1 tablespoon honey, 3 cups unbleached all-purpose flour, and 2 teaspoons bread machine yeast, Select the DOUGH cycle and press START.
The dough should be doubled in size at the end of the DOUGH cycle. If not, leave it in the machine until it rises to double the original size.
Pull the dough out of the pan onto a lightly floured surface. (I like to use a silicone mat because you can throw it in the dishwasher when you're finished.) Lightly knead and shape into a large ball. Then, divide the ball in half and form them into two smooth balls. Let rest for approximately 10-20 minutes.
Place the dough into a 13-inch round pizza pan or a heavy baking sheet and use your hands to flatten the dough. Some people like thick focaccia while others like it thin. Suit yourself. Cover with a tea towel to proof.
Let the dough rise for 30-40 minutes. When the dough is puffy, use your fingertips like a claw to poke random indentations into the surface of the dough.
About 20 minutes before you think the focaccia will be ready to bake, preheat your oven to 425˚F (220˚C)
Drizzle 2 tablespoons olive oil (divided) on top of each half. Sprinkle 2 teaspoons fresh rosemary and freshly ground black pepper and 1 teaspoon Kosher salt over the oil. Finally, scatter 2 tablespoons Parmesan cheese on top.
Bake at 425˚F (220˚C) for 12-14 minutes until golden brown.
Notes
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. Then, using a dough hook, turn the speed to 2 or 3. 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. Knead with your hands until the dough becomes smooth and elastic. This 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 the dough gently and shape as indicated in the recipe.
Please note: You can substitute active dry yeast. Dissolving it first is optional. It tends to rise slower in the beginning but will catch up eventually.