This bread machine focaccia is about as low-effort as homemade bread gets — the machine handles the mixing, kneading, and first rise, so all you're really doing is pressing dough into a pan and dimpling it with olive oil. Those signature craters fill with good olive oil and flaky sea salt as it bakes, giving you a deep-golden top and a soft, airy interior with that classic open crumb. A scattering of fresh rosemary on top adds an herby lift that pairs beautifully with the crisp, salty crust. Simple pantry staples do all the work here, letting the dough itself take center stage. It bakes up into thick, pillowy squares that are just as good dipped in olive oil as they are stacked into a sandwich, and it's a solid, satisfying bread to keep in your vegan rotation.
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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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