Recipe By Amy Beth McMaster
Published Jun 19th
Prep 10m Cook 20m Additional 30m Ready In 1h
Servings 12 servings Calories 224.5

Make focaccia in an hour. Or a little longer if your bread machine doesn’t have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created – they are a base on which to build.

Recipe Ingredients

  • 1 cup very warm water
  • 3 tablespoons very warm water
  • 1 tablespoon extra-virgin olive oil
  • 3 cups bread flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 6 cloves garlic, crushed, or more to taste
  • ⅓ cup extra-virgin olive oil
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon herbes de Provence, or more to taste
  • salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
  2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
  3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
  4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
  5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
  6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
  7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Nutrition Facts

  • Calories 224.5
  • Carbohydrate 26.3 g
  • Cholesterol 5.9 mg
  • Fat 9.9 g
  • Fiber 1 g
  • Protein 7 g
  • Saturated Fat 2.3 g
  • Sodium 310.8 mg
  • Sugar 0.6 g

Chef's Notes

Substitute Romano cheese for the Parmesan if desired; Substitute and Italian herb blend for the herbes de Provence if preferred; If your machine doesn't have a pizza cycle, select dough cycle.


  1. I recently bought a break machine. Never have owned one before. Very disappointed. The bread comes out hard, dry and dense. I tried adding more water but it didnt help much. Any suggestions? Im ready to throw it out.
  2. Such an excellent recipe. It’s fantastic as written. This is on regular rotation at our house now!
  3. This was very easy to make, The only changes I made were in the toppings, I put roasted red peppers, kalamata olives and shredded Asiago cheese. Very tasty. The next time I will cut back on the Olive oil and garlic by 1/3.
  4. Loved this! The garlic was soft and roasted perfectly. The only thing i would change is a little less parm on top but it was a nice textural addition
  5. Focaccia came out INCREDIBLE! I don't own a bread machine so I combined everything in my stand mixer and let rise for 1 hour. Next time I will use only 1/4 cup of olive oil, as 1/3 was a bit too much ( I didn't use the whole amount when dressing the dough, but had - Read more ...
  6. It took my bread machine on dough an hour and a half. I did use 1 cup whole wheat and 2 cups white. Next time I will try with all white.
  7. This was delicious as is!
  8. Delicious as is!
  9. This was really good! I warmed up the oil a little and steeped it with the garlic for a little while then also used that oil in the bread. For the herbs I cheated a little and used Italian seasoning. The texture and flavor of the bread was perfect nice and airy with crispy edges. - Read more ...
  10. WOW, this is FANTASTIC!!!!!! It was super simple to whip up in the bread machine too. I did 'steep' the 6 cloves of crushed garlic in the oil, but when I was putting it on the dough, I decided not to use all of the actual garlic pieces b/c I didn't want it to be - Read more ...

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