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Bread Machine Rosemary Focaccia

Bread Machine Rosemary Focaccia




1 (12-inch) focaccia


1 hour 5 minutes


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  • 1 cup + 3 tablespoons water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 2 teaspoons chopped fresh rosemary
  • 3 cups bread flour
  • 1-1/2 teaspoons Fleischmann's® Bread Machine Yeast


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary
  • Coarse salt



  1. Add water, oil, salt, rosemary, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
  2. When cycle is complete, remove dough from machine to a lightly floured surface. Cover; let rest 5 minutes. If necessary, knead in enough flour to make dough easy to handle.
  3. Form dough into smooth ball. Roll to 12-inch round; place on 12-inch pizza pan that has been lightly greased with olive oil. Poke dough randomly with fingertips to form dimples. Brush top with olive oil; sprinkle with rosemary and salt to taste. Let rise uncovered in warm, draft-free place until almost doubled in size, about 30 minutes.
  4. Bake at 425°F for 18 to 22 minutes or until done. Serve with olive oil and freshly ground coarse black pepper, if desired, for dipping.
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