Making perfect focaccia in the bread maker has never been easier! This bread machine focaccia with sun dried tomatoes, feta and kalamata olives has Greek vibes, but you can use the base as a canvas for your favourite toppings.
If you’ve been reading my blog for a while, I’m sure you have figured it out by now that I’m a bit of a carb addict. Pasta, pizza and bread are my kryptonite, and I would be very comfortably eating just those three things every day for the rest of my life.
But as much as I like all things bread, I’m also quite lazy most of the time, and I don’t like to plan ahead much. As a result, I use my trusty bread machine to make everything from my favourite crunchy rosemary focaccia to the pizza dough I use for all my homemade pizzas.
How is focaccia dough made in the bread maker different?
Focaccia is a type of bread that generally requires a bit of babysitting, as you have to combine the yeast with warm water, let it sit for five minutes or so, then add the flour an oil, let it sit again, then knead the dough on a floured board, transfer to an oiled bowl, and let it rise for an hour. You then need to transfer the dough to a pan, press it down, and let it rise for another 20-30 minutes.
That’s all great, but not on the days when you can’t deal with that kind of effort. So what do you do when you want some delicious focaccia without babysitting the dough? You use the bread machine, of course!
You still have to wait for the programme to end, but at least you’re not getting your hands dirty and on’t have to babysit the dough!
I tested this recipe multiple times before coming up with the perfect quantities that result in a crisp outside and a soft inside. I like my focaccia on the crispier side, but if you want yours to be thicker and softer in the middle, just use the same quantities for the ingredients and bake it in a smaller tray.
How do you make the focaccia?
To make the dough, all you need to do is add all the ingredients in the bread machine in the order indicated in the instructions booklet.
I have a Morphy Richards Fastbake Breadmaker, which requires the water and oil to go first, then the salt and sugar, flour, and yeast last.
After you put the ingredients in, set the machine on the “dough” cycle and let it do its magic. My machine’s dough programme lasts for 1 1/2 hours. You don’t need to do anything else — no waiting for the yeast to activate, no kneading, and basically not handling the dough at all until it’s ready to go in the tray.
When the dough is ready, take it out from the bread maker, and place it on a tray you have previously brushed with some olive oil. Spread the dough as evenly as possible on the tray, making dimples with your fingers.
Spread all the ingredients for the topping on the focaccia and bake it for 20-25 minutes until golden and crispy.
What other toppings can you use?
You can put any toppings you want on this focaccia, or just brush it with olive oil and sprinkle with coarse sea salt for the perfect accompaniment to soups or even sandwiches.
Some toppings ideas include:
- Herb-infused oil
- Roasted aubergine (eggplant)
- Grated mozarella
- Smoked salmon
- Crumbled sausage
- Pine nuts
- Caramelised onions
- Roasted garlic
If you liked this recipe for focaccia in the bread maker, have a look at some of my other baked goodies:
- 300 ml (1 1/4 cups) water
- 35 ml (2 tbsp) olive oil
- 1 1/2 tsp salt
- 2 tbsp dry active yeast
- 1 tbsp sugar
- 500 g (3 cups + 2 tbsp) strong white flour
- 1 medium red onion
- 100 g (3.5 oz) feta, crumbled
- 75 g (2.5 oz) kalamata olives
- 75 g ((1/3 cup) sun-dried tomatoes, toughly chopped
- Fresh thyme
- Add all the ingredients in the bread machine in the order indicated in the instructions booklet.
- Set the machine on the “dough” cycle.
- Preheat the oven at 230˚C (450˚F).
- Transfer the dough to a baking pan (I used a 45.5 x 37.5 x 3.9 cm pan) brushed with olive oil. Spread it out evenly and make dimples with your fingers.
- Sprinkle the toppings on the focaccia.
- Bake for 20-25 minutes until golden and slightly crispy.
- Allow the focaccia to cool before cutting it into pieces. This recipe yields 12 pieces.
Amount Per Serving Calories 241Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 7mgSodium 417mgCarbohydrates 39gFiber 3gSugar 4gProtein 7g
Nutritional information is an estimate provided by an online nutrition calculator.