Let your bread machine do the heavy lifting here — this focaccia comes together with a simple dough of flour, olive oil, and a touch of sugar, kneaded and risen right in the machine before you press it into a generously oiled pan. The real magic happens with those signature dimples: fingertips pressed deep into the puffy dough create little pockets that catch pools of olive oil as it bakes. A scatter of flaky sea salt and fresh rosemary on top turns golden and fragrant in the oven, while the crust crisps up into that classic hollow-sounding, deeply browned exterior. Inside, the crumb stays airy and pillowy, with an open texture that's perfect for tearing apart at the table. This is an easy one to fold into a dairy free spread — serve it alongside soups, salads, or just a bowl of good olive oil for dipping.
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Add the ingredients to the bread machine pan in the order recommended by your machine's manufacturer — typically liquids first. Add the water, 2 tbsp olive oil, sugar, and salt, then the flour, then make a small well in the center of the flour and add the yeast. Select the Dough cycle and start the machine.
When the Dough cycle finishes (typically 1 hour 30 minutes, including kneading and first rise), the dough should be smooth, slightly tacky, and roughly doubled in size.
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