Dad's Focaccia

A bread-machine focaccia that takes the fuss out of yeast bread. Six pantry ingredients go into the machine, you press start, and an hour later you’ve got soft, olive-oil-rich Italian flatbread without ever touching the dough.

The high olive oil content (three tablespoons in a small loaf) is what gives proper focaccia its signature tender crumb and crisp golden crust. Don’t skimp here. Using less oil gives you a generic white bread, not focaccia.

A pinch of sugar feeds the yeast and helps it bloom in the warm water during the first minutes of the cycle. The salt comes later in the order on purpose, since direct contact with yeast kills it before it has a chance to wake up.

This is the kind of starter recipe to build on. Once you’ve nailed the basic loaf, dimple in fresh rosemary, flaky salt, or sliced tomatoes before the final rise for the classic Ligurian look.

Kitchen Tips

• Add ingredients in your bread machine’s specified order. Most call for liquids first, then dry, with yeast last in its own well to avoid early contact with salt.

• Use warm water around 110°F (43°C), not hot. Water over 130°F (55°C) kills active dry yeast on contact.

• For a more traditional focaccia texture, remove the dough after the first rise, press into an oiled sheet pan, dimple with your fingers, and bake at 425°F (220°C) for 18 to 22 minutes.

• Brush the finished loaf with extra olive oil while still warm for an extra-glossy top and richer flavor.

Variations

• Press rosemary sprigs and flaky sea salt into the top before the final rise for classic Italian focaccia.

• Add a quarter cup of finely chopped sun-dried tomatoes or olives to the dough at the mix-in beep.

• Top with halved cherry tomatoes and fresh basil for a focaccia caprese-style flatbread.