Bread Machine Focaccia Recipe

Water: Warm water helps activate the yeast and creates the right environment for the dough to rise.

Olive oil: Adds richness and helps create a tender crumb and crispy crust.

Flour: All-purpose flour provides the structure and texture for the focaccia.

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and helps the dough rise.

Active dry yeast: Essential for leavening the dough and creating a light, airy texture.

When rolling out the dough to fit the baking sheet, use your fingertips to gently press and stretch it into shape. This technique helps to create the characteristic dimples in focaccia, which will hold the olive oil and any additional toppings you might want to add, such as herbs or sea salt.

• warm water - Substitute with warm milk: Warm milk can help create a softer texture in the focaccia and adds a slight richness to the dough.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used in place of olive oil, though it will lack the distinct flavor that olive oil provides.

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

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and does not need to be activated in warm water first, making it a convenient alternative.

• Allow the focaccia to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to keep it fresh. You can also 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 it.
• To freeze, wrap the focaccia in plastic wrap and then in aluminum foil to prevent freezer burn. You can also use a freezer-safe ziplock bag.
• Label the package with the date to keep track of its freshness.
• When ready to enjoy, thaw the focaccia at room temperature. For a freshly baked taste, reheat it in a preheated oven at 350°F (175°C) for about 10 minutes.
• If you prefer individual portions, slice the focaccia before freezing. This way, you can easily grab a piece or two without defrosting the entire loaf.
• For an extra touch of flavor, brush the thawed focaccia with a bit of olive oil and sprinkle with sea salt before reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Lightly brush the focaccia with olive oil to keep it moist.
  3. Wrap the bread in aluminum foil to prevent it from drying out.
  4. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Slice the focaccia into desired portions.
  3. Lightly brush each piece with olive oil.
  4. Place the slices directly on the toaster oven rack or on a baking sheet.
  5. Heat for 5-10 minutes, checking frequently to avoid over-toasting.

• Microwave Method:

  1. Place a damp paper towel over the focaccia to keep it from drying out.
  2. Microwave on medium power for 30-45 seconds.
  3. Check the bread and continue to heat in 15-second intervals if necessary.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly brush the focaccia with olive oil.
  3. Place the bread in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Lightly brush the focaccia with olive oil.
  3. Place the bread in the air fryer basket.
  4. Heat for 3-5 minutes, checking halfway to ensure it doesn't overcook.

• Bread machine: This is essential for mixing and kneading the dough, as well as for the initial rise.

• Measuring cup: Use this to measure the warm water accurately.

• Measuring spoons: These are used to measure the olive oil, salt, sugar, and yeast precisely.

• Baking sheet: You will need this to bake the focaccia once the dough has risen.

• Rolling pin: This helps in rolling out the dough to fit the baking sheet.

• Plastic wrap: Use this to cover the dough while it rises.

• Oven: Preheat this to 400°F (200°C) for baking the focaccia.

• Cooling rack: Place the baked focaccia on this to cool before slicing.

Prep ingredients ahead: Measure and prepare all ingredients in advance to streamline the process.

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

Warm environment: Let the dough rise in a warm place like an oven with the light on to speed up the rising process.

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

Use a timer: Set a timer for each step to stay on track and avoid over-proofing or over-baking.