Recipe: Focaccia - breadmaker version

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  • 250g strong white flour
  • 1 tsp salt
  • 1 sachet dried easy blend yeast
  • 1 tbsp olive oil
  • 200ml cold water
  • olive oil, for drizzling
  • fine sea salt crystals
  • 2 tablespoons rosemary - some chopped, some still as whole leaves
  • Brown cooking paper


  • Bung the strong white flour, salt, dried yeast, olive oil and cold water in the breadmaker.
  • Set it going on dough setting.
  • Remove to tin and prove for an hour.
  • Knock back and put in a lined rectangular tin.
  • Dimple the top with your fingers and let prove for a second hour.
  • Pre-heat the oven to Gas Mark 7
  • Dimple the top again and drizzle with olive oil, sprinkle with loads of rock salt crystals and chopped rosemary.
  • Bake for around 25 minutes until golden brown.
      • My focaccia breadmaker version from Great Bitish Bake-off.


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