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+ servings

Bread Machine Focaccia

Course Appetizer, Bread
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings 2 10" rounds
Calories 582kcal



  • 1/2 cup water
  • 1 large egg
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 2 tsps sugar
  • 1 1/2 tsps Quick rising yeast


  • chive stems
  • black olives
  • onion vertical slices (mine were already cooked)
  • grape tomates seeded
  • red pepper thin slices
  • coarse sea salt not optional
  • olive oil for brushing top not optional


  • Add ingredients to bread machine in order recommended by manufacturer. Mine is wet ingredients, dry ingredients and yeast on top. Set to dough cycle.
  • When dough cycle is done remove dough. Flour your hands a bit or your work surface lightly. Halve the dough and shape each half into a smooth ball. Roll each out lightly to a 10" round. Place each round on a parchment paper covered pan.
  • Use your fingers to poke holes randomly over the dough. Brush the top with olive oil. Arrange your toppings in flower shapes. Sprinkle overall lightly with coarse sea salt.
  • Preheat oven to 375 degrees. Cover the dough and let rise another 25 minutes.
  • Bake 12 to 15 minutes. If using two pans switch pans from top to bottom racks halfway through baking.
  • When focaccia is done allow to cool on wire racks.


Per 10" round


Calories: 582kcal | Carbohydrates: 95g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 456mg | Potassium: 242mg | Fiber: 5g | Sugar: 5g