Focaccia is an Italian flatbread that is often eaten as a sandwich. It’s a crunchy, savory, and slightly sweet flatbread that has a slightly sour flavour and a soft, chewy texture. It’s often served warm and it is best when eaten freshly baked.


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Course Breadmaker Recipes
Cuisine Italian



  • 250 ml water
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tsp sugar
  • 450 g bread flour
  • 2 1/4 tsp active dry yeast


  • 60 ml olive oil
  • 1 tbsp salt
  • 55 g black olives, sliced



  • Place ingredients into the bread pan in the exact order listed in the recipe.
  • Wipe spills from the outside of the bread pan.
  • Insert the bread pan into position in the baking chamber and close the lid.
  • Press SELECT to access – DOUGH – PIZZA setting.
  • Press START | PAUSE to commence operation.
  • At the end of the setting, press STOP.
  • Remove the bread pan from the baking chamber and remove the dough from the bread pan. The dough is now ready for hand shaping, rising, and baking.
  • Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the recipe instructions.

Hand Shaping procedure for a thick Focaccia:

  • Press dough into a lightly greased 19cm x 29cm deep rectangular slice pan.
  • Cover loosely with lightly greased plastic wrap and stand in a warm area for 30 minutes or until doubled in size.
  • Remove plastic wrap, brush dough with olive oil and sprinkle with rock salt and olives.
  • Bake in a preheated oven at 200°C for 30-35 minutes or until golden brown.

For a thin Focaccia:

  • Roll dough on a lightly greased baking tray until 2cm thick. Prepare for thick focaccia.
Keyword active dry yeast, black olives, bread, bread flour, bread recipes, breadmaker recipes, easy recipe, Focaccia, homemade bread, olive oil, quick recipe
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