There is something quietly luxurious about homemade focaccia, especially when it is infused with fragrant rosemary, thyme and generous glugs of olive oil. This rustic focaccia recipe, inspired by simple Mediterranean baking, uses a bread maker to take the effort out of dough preparation while preserving that artisanal texture and flavour. With a golden crust, soft airy crumb and herb-flecked surface, this easy focaccia is perfect for sharing, serving alongside soups or enjoying with olive oil and balsamic. Whether you are new to bread making or looking for a reliable everyday recipe, this method delivers consistently beautiful results with minimal fuss.
The Dough using a bread maker
- ½ tsp of dried back
- 200g Wheat flour
- 2 tablespoons of Olive Oil
- 1 tsp salt
- 120ml water
Use setting relevant for pizza dough programme
When the dough is ready, roll it out so it fits onto a lined baking tray. Put some fresh herbs on it such as Rosemary and Tyme and lightly salt the top. Finally mix a tablespoon of olive oil with a tablespoon of water and bush over the top of the dough. Then let it set for 25 minutes.
Place the tray into the pre-heated oven at 190℃ and bake it for 25 minutes. Leave the focaccia to cool on a wire rack and then cut into pieces.
About the author
Nick Ednie is the founder and curator of The Olive Library, a personal journey into the world of high-quality extra virgin olive oil. With a deep love of food, Nick travels the Mediterranean to discover and share some of the finest olive oils available. He has also deepened his expertise through study at the prestigious EVOO School. Nick’s mission is to champion heritage, quality and education in every bottle he selects and to bring the stories behind exceptional producers to life. When he’s not tasting and sourcing oils, he writes about flavour, terroir and the art of olive oil appreciation.