Foccacio – bread machine or by hand

305 ml / 11 fl oz water

3 tblsp olive oil

1 ½ tsp salt

500g / 1lb 2 oz bread flour

2 tsp yeast

Traditional topping:

2 or 3 minced garlic cloves

1 ½ tsp dried rosemary

1 ½ tsp coarse salt

3 tblsp olive oil

1 tblsp grated parmesan

Or experiment with other herb and seasoning combinations, such as mixed herbs and pepper, or chopped olives and basil


1. Put the first five ingredients in the bread machine in the order suggested by the manufacturer.

2. Set for dough programme.



1. Sift flour into a bowl with the salt and make a well in the centre

2. Pour in the other ingredients and mix thoroughly; knead to a smooth dough

3. Cover and put in warm place to rise to double volume

4. Prepare oven to 200 deg C / 400 deg F/ Gas 6

5. Remove dough, punch down, and rest 5 minutes

6. On a floured surface, roll out dough into a large round about 1cm / ½ inch thick (or divide into 2 rounds)

7. Place on baking sheet and sprinkle with minced garlic, rosemary and salt, lightly pressing these into the dough

8. Using fingertips, poke shallow indentations all over the top and pour the topping oil over, letting it pool in the dips. Sprinkle with parmesan

9. Bake until lightly browned and sounding hollow when tapped, about 20 mins


© 1996 Marjie Lambert: The Bread Machine Book, publ. Quintet, London

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Comment by Jo Simister on December 8, 2011 at 19:03

I make this with lavender, rosemary and sage for the Carshalton Lavender Weekend

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