Bread Machine Focaccia Recipe

Water: The base liquid for the dough, it should be warm to activate the yeast.

Olive oil: Adds richness and flavor to the dough, also used to grease the baking sheet.

Flour: All-purpose flour is used to create the structure of the bread.

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and helps the dough rise.

Active dry yeast: The leavening agent that makes the dough rise and become airy.

When making focaccia, it's important to ensure the water is warm but not too hot, ideally around 110°F (43°C). This temperature helps activate the yeast without killing it. Additionally, when you make the dimples in the dough, press down firmly but gently to create pockets that will hold the olive oil and any other toppings you might want to add, such as rosemary or sea salt. This technique not only gives the bread its characteristic texture but also enhances its flavor.

• warm water - Substitute with milk: Using milk instead of water can add a richer flavor and a softer texture to the focaccia.

• olive oil - Substitute with canola oil: Canola oil is a neutral-tasting oil that can be used in place of olive oil, though it won't provide the same depth of flavor.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture for the focaccia.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• sugar - Substitute with honey: Honey can add a subtle sweetness and a slightly different flavor to the focaccia.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the flour and does not need to be dissolved in water first, making the process quicker.

• Allow the focaccia to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
• Store the wrapped focaccia at room temperature for up to 2 days. If you need to keep it longer, consider freezing.
• To freeze, wrap the focaccia in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of its freshness.
• Freeze the focaccia for up to 3 months. For best results, consume it within this time frame.
• When ready to use, thaw the focaccia at room temperature. This can take a few hours, depending on the size of the bread.
• For a freshly baked taste, reheat the thawed focaccia in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its crispy texture.
• If you prefer, you can also reheat individual slices in a toaster oven or on a skillet over medium heat until warmed through.
• Enjoy your focaccia with your favorite soups, salads, or as a delicious sandwich base.

• Preheat your oven to 350°F (175°C). Wrap the focaccia in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the focaccia directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-crisping.

• If you prefer a softer texture, lightly spritz the focaccia with water before wrapping it in foil and reheating in the oven. This will create steam and keep the bread moist.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through.

• Microwave the focaccia for a quick reheat. Place a damp paper towel over the bread and microwave on medium power for 20-30 seconds. Be cautious, as microwaving can make the bread chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the focaccia in the basket and heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.

• Bread machine: Used to mix and knead the dough automatically, ensuring consistent results.

• Measuring cup: Essential for accurately measuring the warm water and olive oil.

• Measuring spoons: Used to measure the salt, sugar, and yeast precisely.

• Baking sheet: A flat surface to spread the dough on for baking.

• Oven: Preheated to 400°F (200°C) to bake the focaccia until golden brown.

• Pastry brush: Useful for greasing the baking sheet with olive oil.

• Mixing bowl: Handy for letting the dough rest after the dough cycle is complete.

• Plastic wrap: Used to cover the dough while it rests.

• Rolling pin: Optional, but can help in spreading the dough evenly on the baking sheet.

• Cooling rack: Allows the baked focaccia to cool slightly before serving.

Prepare ingredients ahead: Measure and set out water, olive oil, flour, salt, sugar, and yeast before starting.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Preheat oven early: Start preheating the oven while the dough is resting to save time.

Use a stand mixer: If you don't have a bread machine, use a stand mixer with a dough hook to knead the dough quickly.

Batch cooking: Double the recipe and freeze half of the dough for future use.