Homemade focaccia bread is so easy when you use your bread machine!
Using the dough cycle on your bread maker allows you to make this delicious bread! All you have to do is shape and bake!
With a flavorful crust and light and tender crumb, this is a bread that everyone will love!
Did you rediscover your old bread machine last year? Or maybe you purchased a new one.
While I love the ease of putting all the ingredients in the bread machine and having a warm loaf of bread when it beeps, like with my Bread Machine Sourdough Sandwich Bread, I also love using the dough cycle!
The dough cycle is just what it sounds like. You place all the ingredients in the bread maker and it makes the dough for you. It actually kneads the dough and does the first rise.
Perhaps, you've tried my super popular Bread Machine Dinner Rolls - those also use the dough cycle.
Today I am back with another favorite dough cycle recipe - focaccia bread! This is go to bread to serve with dinner. It's light and fluffy on the inside and has the most perfect crust!
Bread Flour - I like to use King Arthur, but you can use your favorite.
Water - try to use filtered water.
Onion - mild white or yellow onion.
Yeast - I use SAF Instant Dry Yeast (link in recipe card.)
Salt - I use Diamond Crystal Kosher Salt.
Rosemary and Salt - I like to finish the bread with sprinkling of rosemary and salt - this is optional.
Place all you ingredients in the bread machine according to your bread machine's instructions. In my case, wet ingredients go in first, then dry.
So, I put the water and onions in the pan (kind of swirled the onions around so that they weren't all clumped together.).
Then added the flour.
To keep the salt and yeast separate, I made two small wells in the flour and placed the yeast in one and the salt in the other.
Place the bread pan in the bread maker and set the cycle to dough - in my case it's one hour and 50 minutes.
When the bread maker beeps, remove the bread pan from the machine.
Generously brush a baking sheet with olive oil - this helps make the perfect crust!
Plop the dough out of the bread machine pan onto the baking sheet.
Rub some olive oil on your hands and use your fingers to push down on the dough and stretch it out until it's about an inch thick.
Cover it with plastic wrap and let it rise for about 40 minutes. I just left mine sitting on the counter, if you're house is really cold, you might want to find a warm-ish spot for it.
After 20 minutes, begin to preheat the oven to 425 and make sure a rack is in the lowest part of the oven.
After 40 minutes, uncover the dough. It should have doubled in size.
Using your fingers, dimple the dough. Drizzle the olive oil over the dough, letting it fill in the dimples. If you are using rosemary, sprinkle it on now.
Bake for 20-25 minutes or until golden brown. When the bread comes out, sprinkle with the sea salt while it's still warm.
You are going to love this bread! It comes out so tender and so full of flavor. The onions practically dissolve, making the bread moist, but you don't even see them.
If you make bread often you know it can come out different every time. This time it had a more even crumb, sometimes it has big open pockets.
It is a very moist bread and if you are not going to be able to eat it all in a few days, I recommending freezing half, so that it doesn't get moldy.
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Bread Machine Focaccia
- Place the dough ingredients in your bread machine in the order recommended by your machine. In my case, I put in the water and onions first, then the flour, then made small indentations in the flour for the sugar, salt and yeast.
- Process on the dough cycle.
- Brush a baking sheet with olive oil and scoop out the dough onto the sheet.
- Drizzle a little oil on your fingers and use them to press the dough out until it's about an inch thick. Cover with plastic wrap and let it rise for about 40 minutes (or until doubled in size.)
- 20 minutes before you are ready to bake, preheat the oven to 425. Place a rack in the lower part of your oven.
- When ready, uncover the dough and use your fingers to dimple the dough. Drizzle with the olive oil and rosemary (if using.)
- Bake for 20-25 minutes.
- Remove from the oven and sprinkle with the sea salt.