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Bread Machine Focaccia

A light and chewy Italian flatbread recipe using a bread machine to make the dough. Serve as a side to any meal or use to make sandwiches. Unlike pizza, focaccia is usually just brushed with rich olive oil and, perhaps, sprinkled with coarse salt and coarsely chopped herbs as sage, basil, and oregano.
Yield 1 focaccia



  • 2 1/2 – 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup water
  • 1 tablespoon olive oil
  • Olive oil for brushing top of dough
  • Toppings (see below)


  • Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue to next step.
  • Turn dough onto a lightly floured surface; punch down to remove air bubbles.
  • Shaping method 1: Shape into a ball, place on a greased baking sheet. Flatten to a 14-inch circle. With a table knife, cut a circle in dough about 1 inch from edge, cutting almost through to the baking sheet. Prick center with a fork.
    Shaping method 2: Place dough on greased sheet pan. Shape into oval or rectangle, about 14 inches long. Using your fingers, poke the surface to dimple the focaccia. Press almost through the dough, as the dimples will close a little during rising.
  • Cover; let rise about 15 minutes. Brush with olive oil and sprinkle with desired toppings. Bake in preheated 375°F oven 25 to 30 minutes or until golden brown. Remove from baking sheet to cool. Serve warm or cool.
  • Suggested Focaccia Toppings: sun-dried tomatoes, grilled green pepper slices, sautéed onion rings, grated hard cheese and fresh or dried herbs of any combination.
    Featured topping in picture: 1 tablespoon fresh rosemary, 1/4 cup grated Parmesan cheese, coarse salt for sprinkling.


Get Traditional Bread Making Method here.
Photo by Completely Delicious.

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