This post may contain affiliate links. See our Privacy Policy.
This bread machine focaccia delivers that irresistible airy, tender interior and lightly crisp, olive-oil–rich crust with almost no effort. The machine kneads the dough perfectly, leaving you to shape it gently and add your favorite toppings. It’s simple, forgiving, and consistently delicious.
Whether served warm with dinner, sliced for sandwiches, or dipped into olive oil, this focaccia always feels special. Its dimpled surface, fragrant herbs, and golden crust make it a beautiful addition to any Italian meal or casual gathering.
How to Prepare the Pan for Focaccia
Focaccia tends to stick to the pan, so make sure you use plenty of olive oil—this helps ensure easy release and a crisp crust. If your baking pan is NOT nonstick, line it with parchment paper before adding the oil. Alternatively, grease the pan with butter before adding the oil. The size of the pan you choose will dictate the thickness of the bread. Use a 10-inch round pan or a 9-inch square pan for a thick focaccia. For a thinner loaf, use a 10-by-15-inch jellyroll pan. The thicker loaf will take a few minutes longer to bake.
What You’ll Like About This Recipe
Effortless dough. The bread machine handles all the kneading and rising.
Soft, airy texture. Gentle stretching and proper resting create a perfect crumb.
Customizable topping. Add herbs, garlic, cheese, or your favorite seasoning blends.
Restaurant-style results. Golden, dimpled, and richly flavored with olive oil.
Ingredient Notes
- Warm water – Helps the yeast activate; should feel warm but not hot.
- Olive oil – Adds richness to the dough and gives focaccia its signature flavor.
- Bread flour – Provides strong gluten development for a chewy, airy interior.
- Instant yeast – Mixes easily into the dough and rises reliably.
- Sugar – Feeds the yeast and encourages browning.
- Table salt – Balances flavor and strengthens the dough.
- Toppings – Black pepper, flaky sea salt, rosemary, garlic powder, or your preferred seasonings.
Steps to Make Bread Machine Focaccia
- Add the water, oil, flour, yeast, sugar, and salt to the bread machine in the order recommended and set it to the dough cycle.
- Oil a baking pan and transfer the finished dough gently into it.
- Let the dough relax and rise, then stretch it lightly to fit the pan.
- Dimple the dough with oiled fingers and sprinkle with seasonings.
- Drizzle with olive oil and bake until golden brown.
Tips
- Handle the dough gently. Overworking it can reduce the airy structure.
- Use plenty of olive oil. It creates a crisp bottom and flavorful crust.
- Dimple deeply. This helps the dough rise evenly and hold toppings.
Recipe Variations
- Garlic herb focaccia. Add fresh or roasted garlic and plenty of rosemary or thyme.
- Cheesy focaccia. Sprinkle Parmesan, Asiago, or mozzarella before baking.
- Tomato focaccia. Add halved cherry tomatoes, olives, or thinly sliced red onion.
- Everything bagel focaccia. Sprinkle everything seasoning for a bold, savory twist.
Serving Suggestions
- Ranch pasta salad.
- Spaghetti meal.
- American chop suey.
- Pasta Alfredo.
- Instant Pot cock-a-leekie soup.
- Mulligatawny soup (Instant Pot).
How to Store
Room Temp: Store cooled focaccia in an airtight container for up to 2 days. Keep it wrapped to retain moisture.
Refrigerate: Refrigeration is not ideal, but it can extend freshness to 4 days if needed. Warm before serving.
Freeze: Wrap tightly in foil or freezer bags for up to 2 months. Thaw at room temperature.
Refresh: Warm in a 350°F oven for 5 to 8 minutes to restore softness and revive the crust.
Frequently Asked Questions
Bread Machine Focaccia
Ingredients
- 9 ounces warm water, (1 cup plus 2 tablespoons)
- 6 tbsp olive oil, divided
- 3 ¼ cups (410 grams) bread flour
- 2 ¼ tsp instant yeast
- 2 tsp granulated sugar
- 1 tsp table salt
Toppings
- ¼ to ½ tsp coarsely ground black pepper
- ½ tsp flaky sea salt
- Rosemary leaves (optional)
- Garlic powder (optional)
Recommended Equipment
Instructions
- Add warm water, 2 tablespoons of olive oil, bread flour, yeast, sugar, and table salt to your bread machine following the manufacturer's directions for order. Set the machine on the dough cycle.9 ounces warm water | 2 tbsp olive oil | 3 1/4 cups (410 grams) bread flour | 2 1/4 tsp instant yeast | 2 tsp granulated sugar | 1 tsp table salt
- Add 3 tablespoons of olive oil to a nonstick 10-by-15-inch jelly roll pan, or for thicker focaccia, a 9-inch square baking pan.3 tbsp olive oil
- When the cycle is finished, scrape the dough out into the pan, disturbing it as little as possible. Let it relax for 15 minutes, then stretch it gently to fit the pan. Let the dough rise in the pan for 25 minutes.
- During the last 10 to 15 minutes of rising, preheat the oven to 425°F.
- With oiled fingers, poke the dough all over, making several "dimples." Sprinkle with coarsely ground black pepper and flaky sea salt, along with rosemary and garlic powder, if using. Drizzle with the remaining 1 tablespoon of olive oil and then bake the focaccia for 18 to 22 minutes, until golden brown.1/4 to 1/2 tsp coarsely ground black pepper | 1/2 tsp flaky sea salt | Rosemary leaves (optional) | Garlic powder (optional) | 1 tbsp olive oil
- Remove the bread to a rack and let it cool slightly before slicing.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
What an awesome recipe! I followed the recipe as written to make the dough in the bread machine. I made a mixture of chopped fresh rosemary, extra virgin olive oil, and minced garlic that I brushed on top before baking. I also used some freshly-ground black pepper followed by a sprinkle of less than 1/4 teaspoon of sea salt. The end result was a nice, fluffy, awesome tasting focaccia! This is the 3rd time I’ve attempted to make focaccia; and I will definitely be using Diana’s recipe from now on! Thanks so much 🙂