Focaccia Bread Recipe
Focaccia Bread Recipe photo by Taste of Home
Next Recipe

Focaccia Bread Recipe

Read Reviews
5 5 6
Publisher Photo
Rosemary, garlic salt and Parmesan cheese give incredible flavor to this round loaf from Patty Lashbrook. "Crusty on the outside and chewy on the inside, it's great with Italian food," writes the San Jose, California reader. "I serve warm slices along with peppered olive oil."
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES: 16 servings


  • 1 cup plus 3 tablespoons water (70° to 80°)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • Additional olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/2 to 1 teaspoon garlic salt
  • 1/4 cup olive oil
  • 1/2 teaspoon coarsely ground or cracked pepper

Nutritional Facts

1 slice: 115 calories, 4g fat (1g saturated fat), 0 cholesterol, 63mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 3g protein.


  1. In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is complete, let dough rest in pan for 5 minutes. Transfer dough to a greased baking sheet. Pat into an 8-in. circle about 3/4 in. high. Brush with oil; sprinkle with the Parmesan cheese, rosemary and garlic salt.
  3. Bake at 425° for 20-25 minutes or until golden brown. In a small bowl, combine dipping sauce ingredients; serve with warm bread. Yield: 1 loaf (1-1/2 pounds).
Originally published as Focaccia Bread in Quick Cooking July/August 2003, p33

Reviews for Focaccia Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
smagal User ID: 5715837 55367
Reviewed Jul. 14, 2014

"Great, I did not use the bread machine. I just kneaded it for about 4 minutes and then I let it rise for about 1 hour, then punched it down and let it rise for another hour. I also added a bit of parmesan cheese and thyme to the dough. Tasted great!!"

maryvandorin User ID: 1430948 64176
Reviewed Apr. 12, 2012

"I made this bread to go with homemade potato soup and it was excellent."

jenilovesdaisies User ID: 532785 128841
Reviewed Sep. 2, 2010

"My whole family loves this bread! I occasionally add in feta cheese or spinach or sauteed onion and garlic. It's perfect just the way it is, though!"

ReneeC___NCalif User ID: 106192 135364
Reviewed Feb. 23, 2008

"I used to live in San Jose...but that's not the only reason why I'll make this! Thanks much!!"

MaryBaierl User ID: 1179960 127987
Reviewed Feb. 23, 2008

"I do not have a bread machine but this recipe goes conventional very well with ingredients as stated, knead 8 minutes, rise about 40 minutes first, punch down and shape, rise another 30-40 minutes. Light and tasty. Best bread I have done in a long time. I also made the mistake of putting the cheese and tyme in the dough. Tastiest mistake I have ever made!!!! Wonderful."

Loading Image