There’s nothing quite like pulling a golden, herb-topped bread machine focaccia from your oven—crispy edges, pillowy center, and that signature dimpled surface glistening with olive oil. This foolproof bread machine focaccia recipe takes all the hard work out of kneading, giving you bakery-quality Italian flatbread that serves four people perfectly for dinner, sandwiches, or snacking.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 2 HR 40 MIN (includes rise time)
Ingredients
For the Dough:
| Ingredient | Amount |
|---|---|
| Warm water (105-110°F) | 1 cup |
| Extra virgin olive oil | 3 tablespoons |
| Honey | 1 tablespoon |
| Bread flour | 2½ cups |
| Salt | 1½ teaspoons |
| Active dry yeast | 2¼ teaspoons (1 packet) |
For the Topping:
| Ingredient | Amount |
|---|---|
| Extra virgin olive oil | 3 tablespoons |
| Flaky sea salt | 1 teaspoon |
| Fresh rosemary (chopped) | 2 tablespoons |
| Garlic cloves (minced) | 2 cloves |
Step-by-Step Instructions
Phase 1: Preparing the Bread Machine (5 minutes)
Step 1: Check your water temperature with a thermometer before adding it to the bread machine pan. The water should feel warm but not hot to the touch—between 105-110°F is perfect. Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it properly.
Step 2: Pour the warm water into your bread machine pan first. This is important because the liquid needs to be at the bottom for proper mixing.
Step 3: Add the 3 tablespoons of olive oil and 1 tablespoon of honey directly into the water. The honey feeds the yeast and helps create that beautiful golden color on your bread machine focaccia.
Step 4: Measure your bread flour carefully by spooning it into measuring cups and leveling off with a knife—don’t pack it down. Add the 2½ cups of bread flour on top of the liquid ingredients.
Step 5: Sprinkle the 1½ teaspoons of salt over the flour in one corner of the pan. Keep it away from where you’ll add the yeast because salt can inhibit yeast activity if they touch directly.
Phase 2: Starting the Dough Cycle (2 hours)
Step 6: Create a small well in the center of the flour using your finger. Add the 2¼ teaspoons of yeast into this well. This keeps the yeast dry until the mixing begins, which is exactly what you want. If you’re using bread machine cinnamon rolls regularly, you’ll recognize this same technique.
Step 7: Close the bread machine lid and select the “Dough” cycle. This cycle typically runs for about 1 hour and 30 minutes to 2 hours depending on your machine. Your bread machine will mix, knead, and give the dough its first rise automatically.
Step 8: After 5 minutes of mixing, open the lid and check the dough consistency. It should form a slightly sticky ball that cleans the sides of the pan. If it’s too dry and crumbly, add water 1 tablespoon at a time. If it’s too wet and not forming a ball, add flour 1 tablespoon at a time.
Step 9: Let the bread machine complete its full dough cycle without opening the lid again. You’ll hear it mixing initially, then it will rest while the dough rises. The dough should roughly double in size during this time.
Phase 3: Shaping and Second Rise (1 hour)
Step 10: When the dough cycle beeps, remove the dough from the bread machine pan. It should feel soft, smooth, and slightly elastic. Drizzle 2 tablespoons of olive oil on a 9×13-inch baking pan and spread it around to coat the entire surface.
Step 11: Place your dough in the prepared pan and use your fingertips to gently stretch it toward the edges. Don’t worry if it doesn’t reach the corners yet—it will continue to spread as it rests. Let it sit for 5 minutes to relax the gluten.
Step 12: After the rest period, continue pressing and stretching the dough until it fills the entire pan. Use your fingertips to create those characteristic dimples all over the surface—press down firmly but don’t poke all the way through the dough.
Step 13: Cover the pan loosely with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot for the second rise, which takes about 45 minutes to 1 hour. The dough should puff up and look light and airy.
Phase 4: Adding Toppings and Baking (30 minutes)
Step 14: While the dough rises, preheat your oven to 400°F. Mix your remaining 3 tablespoons of olive oil with the minced garlic in a small bowl and let it sit so the flavors blend together.
Step 15: After the second rise, press your fingertips into the dough again to create deeper dimples. This step is crucial for authentic bread machine focaccia texture—the dimples create little pockets that hold the olive oil and toppings.
Step 16: Drizzle the garlic-infused olive oil generously over the entire surface, making sure it pools in those dimples you just created. Sprinkle the fresh rosemary and flaky sea salt evenly across the top.
Step 17: Bake for 20-25 minutes until the top is golden brown and the edges are crispy. The internal temperature should reach 190-200°F when checked with an instant-read thermometer.
Step 18: Remove from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack. This prevents the bottom from getting soggy from trapped steam.
Chef’s Notes
Flour matters: Bread flour creates the best texture for bread machine focaccia because its higher protein content develops more gluten, giving you that perfect chewy-crispy combination. All-purpose flour works in a pinch but produces a softer, less structured bread.
Dimple technique: Those finger indentations aren’t just for looks—they create texture variations throughout the bread. The dimpled areas stay softer while the raised portions get beautifully crispy, giving you the best of both worlds in every bite.
Olive oil quality: Use the best extra virgin olive oil you can afford for drizzling on top. Since it doesn’t get cooked into the dough, you’ll really taste the oil’s flavor. A fruity, peppery oil makes a noticeable difference.
Timing flexibility: If you need to delay baking, you can refrigerate the shaped dough after Step 12 for up to 24 hours. Let it come to room temperature for 30 minutes before adding toppings and baking.
Nutrition Facts (Per Serving)
- Calories: 385
- Protein: 9g
- Carbohydrates: 52g
- Fat: 16g
- Fiber: 2g
- Sodium: 880mg
Creative Variations
Mediterranean Focaccia: Top your bread machine focaccia with halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese during the last 10 minutes of baking. The tomatoes burst and release their juices into those perfect dimples.
Caramelized Onion & Thyme: Slowly cook two sliced onions in butter until golden and sweet, then spread them over the dough before baking. Sprinkle with fresh thyme instead of rosemary for an elegant variation that pairs beautifully with soups.
Everything Bagel Style: Skip the rosemary and instead sprinkle the top with everything bagel seasoning after the garlic oil. This creates an addictive savory crust that’s perfect for breakfast sandwiches.
Sweet Grape Focaccia: This might sound unusual, but halved red grapes pressed into the dough with a drizzle of honey and fresh thyme creates a sweet-savory combination that’s absolutely stunning. It’s similar in technique to how you’d prepare bread machine French bread but with a completely different flavor profile.
Storage & Reheating
Room temperature: Wrap your bread machine focaccia tightly in aluminum foil or store in an airtight container for up to 2 days. The bread stays softest when stored this way, though the crispy edges will soften slightly.
Refrigeration: You can refrigerate wrapped focaccia for up to 5 days, but the texture becomes chewier and less fluffy. Bring to room temperature before serving for best flavor.
Freezing: Cut into squares and wrap each piece individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 2 hours before reheating.
Reheating tips: The best way to revive leftover focaccia is to brush it lightly with olive oil and heat in a 350°F oven for 8-10 minutes. This restores that crispy exterior. Avoid microwaving, which makes the bread tough and rubbery.
Troubleshooting Common Problems
Problem 1: Dough is too sticky and won’t form a ball The humidity in your kitchen affects flour absorption. Add bread flour 1 tablespoon at a time during the first 5 minutes of mixing until the dough pulls away from the sides of the pan. Don’t add more than 3-4 extra tablespoons, or your focaccia will be dense.
Problem 2: Bread isn’t rising properly Check your yeast’s expiration date—old yeast loses its power. Also verify that your water temperature is between 105-110°F. Water below 95°F won’t activate the yeast, while water above 120°F will kill it completely.
Problem 3: Bottom is soggy after baking This happens when you leave the bread in the pan too long after baking. Always transfer to a wire rack within 5 minutes so air can circulate underneath. Baking on a lower oven rack also helps the bottom crisp up properly.
Problem 4: Focaccia is too dense and heavy You likely didn’t give the dough enough time for the second rise, or your kitchen was too cold. The dough should almost double in size during Phase 3. If your house is cold, place the covered pan inside your oven with just the light on to create a warm environment.
Problem 5: Toppings sliding off or burning Press the rosemary and garlic gently into the dimples rather than just sprinkling them on top. If you’re concerned about burning, add delicate herbs during the last 10 minutes of baking instead of at the beginning.
Equipment Essentials
- Bread machine with dough cycle setting
- 9×13-inch baking pan (metal works best for crispy edges)
- Instant-read thermometer for checking water and bread temperature
- Measuring cups and spoons
- Small mixing bowl for garlic oil
- Wire cooling rack
- Kitchen towel or plastic wrap for covering during rise
Shopping List
Baking Aisle:
- Bread flour
- Active dry yeast
- Honey
Oils & Vinegars:
- Extra virgin olive oil (high quality for topping)
Produce Section:
- Fresh rosemary
- Garlic cloves
Seasonings:
- Flaky sea salt (like Maldon)
- Regular salt
Success Secrets
1. Temperature control is everything. Your water temperature directly affects yeast activity and rise time. Invest in a simple instant-read thermometer—it’s the difference between perfect bread machine focaccia and disappointing results.
2. Don’t skip the double dimpling. Press those dimples twice—once before the second rise (Step 12) and again right before baking (Step 15). This creates deeper pockets for the olive oil to pool, which is what makes focaccia so irresistibly rich and flavorful.
3. Let the dough completely finish its cycle. Resist opening your bread machine during the dough cycle except for that one check at 5 minutes. Every time you open the lid, you release heat and slow down the rising process.
4. Room temperature matters for rising. Yeast is most active between 75-80°F. If your kitchen is cold, create a warm spot by turning your oven on for just 1 minute, turning it off, and placing your covered dough inside.
5. Fresh herbs make all the difference. Dried rosemary works in a pinch (use 1 tablespoon instead of 2 tablespoons fresh), but fresh herbs give you that authentic Italian bakery flavor. Grow a small rosemary plant on your windowsill and you’ll always have some ready for your next batch of bread machine focaccia.
Enjoy your homemade bread machine focaccia warm with a drizzle of balsamic vinegar, or use it to make incredible sandwiches!
