Rosemary Garlic Focaccia Made in a Breadmaker

This garlic and rosemary breadmaker focaccia uses the bread maker to make the dough, making it a simple, low-effort loaf that’s perfect for family meals.

There’s something uniquely comforting about homemade bread: the aroma as it comes from the oven is irresistible. This focaccia, scented with garlic and rosemary, is especially inviting.

Making bread at home also lets you play with flavours — olives, tomatoes, different herbs — so you can adapt the recipe however you like.

Breadmakers are brilliant for making dough

A bread maker is one of my favourite kitchen gadgets. I often use it just to prepare dough: it kneads and proves for you, so you can shape rolls, pizza bases or focaccia and finish the bake in the oven. It saves hands-on time while delivering great texture.

Ingredients for breadmaker focaccia

For this garlic and rosemary focaccia you will need:

• Strong white bread flour — higher gluten content helps the bread structure.
• Fast-action dried yeast.
• Water — lukewarm works best.
• Salt — it enhances flavour, so don’t skip it.
• Rosemary — fresh is prettier, but dried works too.
• Extra virgin olive oil — for the dough and for brushing the top before and after baking.
• Garlic.

How do you make focaccia in the breadmaker?

Making focaccia dough in a bread maker is straightforward: add the ingredients and select the dough setting. When the cycle finishes, transfer the dough to a tray, shape it, allow a final rise, then bake.

Does it matter what order you put ingredients into the breadmaker?

Most machines work regardless of order, but many manufacturers recommend adding liquids first and yeast last. If you accidentally add flour first, it should still be fine.

How do you make the holes on top of the focaccia?

After shaping and the final rise, brush the dough with olive oil mixed with crushed garlic. Use the end of a wooden spoon to press deep indentations into the dough, almost to the pan. Tuck small rosemary sprigs into some of the dimples if using fresh herbs.

Can you make the dough by hand?

Yes. The same ingredients work for hand-kneaded dough, but a bread maker reduces the hands-on time. It’s handy when you’re busy and need a reliable dough without the effort of kneading.

If you need to save time, you can simply add the ingredients to the machine, set the dough cycle and return when the machine has finished.

Can you adapt this garlic and rosemary focaccia recipe?

Definitely. Add olives, push cherry tomatoes into the dough, or experiment with different herb combinations. Fresh rosemary gives a more attractive finish, but dried rosemary works well too.

How long does it stay fresh?

Homemade focaccia is best the day it’s baked but will keep for a couple of days. If it becomes a bit dry, sprinkle lightly with water and warm it in the oven for a few minutes to refresh the texture.

Can you freeze focaccia?

Yes. Slice into portions, wrap individually or in meal-sized packs and store in an airtight container or bag for up to a month. You can also freeze the dough after the bread maker cycle: coat with a little oil, wrap in cling film and freeze for later baking.

What can you eat with focaccia?

Focaccia pairs well with soups, salads, cold meats and cheeses, and it’s a great addition to a relaxed charcuterie-style lunch.

More breadmaker recipes!

If you enjoy this focaccia, try other breadmaker dough recipes such as nigella seed flatbreads, burger buns or a seeded breadmaker loaf. They use similar techniques and are great for varying your homemade-bread repertoire.

Recipe

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