This golden, dimpled focaccia comes together almost entirely hands-off, thanks to a bread machine that handles the mixing, kneading, and first rise while you do something more useful with your afternoon. Olive oil gets pressed deep into the dough with your fingertips, creating those signature craters that catch pools of oil and flaky sea salt as it bakes. A scattering of fresh rosemary adds a fragrant, herby lift, and the high heat of the oven turns the crust deeply golden and crisp while keeping the interior soft, airy, and full of irregular holes. It slices into big, shareable squares that are just as good torn apart warm as they are alongside soup or piled with toppings later. Since the whole recipe is built on pantry staples like flour, olive oil, sugar, and yeast, it naturally fits a vegetarian table without any extra fuss. Keep this one on repeat for easy weeknight sides or a laid-back weekend baking project.
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Learn more →8 servings
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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