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Bread Machine Rosemary Focaccia

  • Beginner
  • 1 (12-inch) focaccia
  • 1 hr 5 min
Baking Success Or Baking Mess


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


Add water, oil, salt, rosemary, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

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.

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.

Bake at 425oF 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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