Bread Machine Focaccia Bread RecipeThis post may contain affiliate links which won't change your price but will share some commission.
I am in love with my bread machine. My first one was purchased for $5 at a yard sale and I wore it out! Second one was also purchased from yard sale (don’t remember how much it was.) It’s a great way to have fresh bread, and my family fights over it whenever I make it.
My kids used to call this “Fohgotcha” bread. There’s nothing to forget about this Focaccia Bread recipe. It’s easy, quick and makes great bread to accompany a meal or use as a sandwich base.
8 to 9 ounces warm water
3 tbs oil (recipe calls for olive, I use canola)
1 tsp salt
1 to 2 cloves garlic, minced
1 1/2 tsp dried rosemary (I use whatever Ital. seasonings I have)
3 cups bread flour
1 3/4 tsp active dry yeast
1 1/2 tbs olive oil
1/2 cup sun dried tomatoes, reconstituted and chopped (I leave this out to make recipe less expensive)
1/2 cup parmesan cheese, grated
Measure all ingredients into bread pan, except those for topping. Select dough setting and press Start/Stop.
When the unit signals and the display reads 0:00 press Start/Stop and remove the dough.
Pat dough into a greased 9×13 inch pan.
Cover dough and let rise for 30 minutes.
With the handle of a wooden spoon, make indentations in dough, about 1 inch apart. Brush dough with 1 1/2 tbs olive oil, sprinkle with tomatoes and Parmesan cheese.
Preheat oven to 400 degrees F and bake 15-20 minutes or until edges are golden brown.
Let cool, cut into squares to serve. For sandwiches, I slice the bread in half.
- Always read your bread machine guide and cookbook. The general operating instructions, ingredient information and setting guides are invaluable.
- All ingredients should be at room temperature.
- Always measure ingredients into bread pan in the order listed in the recipe. (Liquids first, then add salt, shortening (oil), flour and other dry ingredients, leaving yeast for last.)
- I used fresh rosemary in this recipe but dried herbs are fine.
- I left my dough out to rise much longer than the recipe said and when I poked holes in it it left larger indentations because the dough was crusty. No problem, just not as pretty.
- Humidity affects the bread dough so a longer rising time may be needed. I cut my oven on for a short time to heat up the stove top and then leave the bread to rise on top of the stove.
I am such a huge fan of any kind of bread and when I see foccacia, I drool!!! Wow, thanks for sharing at Foodtastic Friday. I’m pinning this to my Breads. 🙂 PS- love the new look here!
Mmmm~ I love Foccacia! Yours looks so yummy. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
Yum! I love “Fohgotcha” bread! I’ll have to try this out. Pinning! 🙂