Rosemary Focaccia in the Bread Machine recipe

Preparation Time: 20 minutes | Cooking Time: 25 minutes

This soft and chewy focaccia is perfect dipped into extra-virgin olive oil or balsamic vinegar. Use fresh rosemary - it has a much better flavour than dried.


  • 225ml lukewarm water
  • 400g bread flour
  • 1 1/2 tsp. dried active baking yeast
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 2 garlic cloves, finely chopped
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 2 tbsp. olive oil
  • 3 sprigs fresh rosemary, leaves finely chopped


  1. Put water, flour, yeast, oil, salt, garlic and rosemary into the bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is over, take the dough out, then press down into a 23x33cm baking tin.

  2. Dimple the dough using your fingertips. Drizzle with oil, so that it gets into the holes, and sprinkle evenly with rosemary.

  3. Preheat oven to 200C and cover focaccia with cling to rise. Bake for 20-25 minutes or until golden brown. Cool for 5 minutes before serving.

If you like, sprinkle with sun-dried tomatoes and oregano for a different flavour. Recipe makes 1 focaccia loaf.

Recipe Details:

  • Author: Laura Young.
  • Published:

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