Garlic Rosemary Focaccia for the Bread Machine
Transform your homemade bread game with this irresistibly aromatic Garlic Rosemary Focaccia for the bread machine—a foolproof recipe designed for both ease and flavor. This soft, airy focaccia is infused with the earthy fragrance of freshly chopped rosemary and the bold zing of minced garlic, making it the perfect centerpiece for any meal. The bread machine simplifies the process by expertly mixing, kneading, and proofing the dough, while the signature indentations on the surface ensure that every bite is infused with olive oil richness and a sprinkle of coarse sea salt. Whether served warm alongside soup or sliced for gourmet sandwiches, this golden-brown focaccia will surely impress family and friends. Crafted with everyday pantry ingredients and minimal effort, this recipe is an essential addition to your collection of bread machine creations!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1.5 teaspoons Sugar
- 3 cups Bread flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Fresh rosemary, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Extra olive oil (for brushing)
- 1 teaspoon Coarse sea salt
Instructions
Add the warm water, olive oil, salt, sugar, bread flour, and instant yeast to the bread machine in the order recommended by the manufacturer.
Set the bread machine to the 'Dough' cycle and start it. This cycle mixes, kneads, and proofs the dough.
While the dough is being prepared, finely chop the fresh rosemary and mince the garlic.
Once the 'Dough' cycle is complete (typically around 1.5 hours), remove the dough from the bread machine and place it on a lightly floured surface.
Preheat the oven to 400°F (200°C).
Shape the dough into a rectangle or circle, about 1 inch thick, and transfer it to a parchment-lined baking sheet.
Using your fingers, gently press indentations all over the surface of the dough.
Brush the dough generously with the extra olive oil, making sure to coat the surface.
Evenly sprinkle the chopped rosemary, minced garlic, and coarse sea salt over the top of the dough.
Let the dough rest for 20 minutes to slightly puff up before baking.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
Remove from the oven and let the focaccia cool slightly on a wire rack.
Slice and serve warm, or let it cool completely before storing in an airtight container.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5491 mg | 239% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 7.5 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
