Bread Machine Focaccia with Rosemary and Parmesan

This bread-machine focaccia uses the DOUGH cycle to mix and knead a soft, flavorful dough you can shape thick or thin and top with rosemary and Parmesan before baking.

quartered baked focaccia next to a tomato and olive oil

Prep Time 30

Cook Time 10

Mix and Rise Time 1 30

Total Time 2 10

Ingredients

Dough

1 cup (227 g) water
1 teaspoon granulated sugar
1 teaspoon salt
2 tablespoons (26 g) olive oil
1 tablespoon (21 g) honey
3 cups (360 g) unbleached all-purpose flour
2 teaspoons bread machine yeast

Toppings

2 tablespoons (26 g) olive oil
2 teaspoons fresh rosemary - chopped
freshly ground black pepper
1 teaspoon Kosher salt
2 tablespoons Parmesan cheese - slivered

Instructions

Prepare the Dough: 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 start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
Let the DOUGH Cycle Finish: At the end of the DOUGH cycle, the dough should be doubled in size. If not, leave it in the bread machine until it rises to twice its original volume.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 1 minute to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape Dough: Shape into one large ball, and divide into two equal balls. Cover and let rest for 10–20 minutes.
Place each dough ball into a 13-inch pizza pan or use a heavy baking sheet. Flatten and stretch the dough to your preferred thickness. Cover with a tea towel and let rise for 30–40 minutes until puffy.
Prepare to Bake: Preheat your oven to 425˚F (220˚C).
Use your fingertips to dimple the dough. 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

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information