Garlic and Rosemary Foccacia in the Breadmaker

I have had a breadmaker for a long time, maybe 4 years, and in that time I have used it constantly to make my everyday bread.  It has lots of settings on it and I’m sure I can do lots of fancy things in it if I wanted.  It also came with a recipe book but I only used it a couple of times at the beginning when working out how it worked.  Unfortunately I don’t know where it is now and that has also stopped me experimenting.   I have even made more interesting breads a couple of times by hand, when using the breadmaker would probably have saved me time.   However, the demands of looking after a baby during the day mean that being able to spend time kneading by hand in the kitchen is probably an unrealistic expectation.   I decided therefore to be brave and just press the dough setting to make this foccacia and hope for the best.   I took the basic foccacia dough recipe from Working London Mummy and adapted the flavourings a bit and so the finished bread is quite different.


350g strong white flour

7g sachet of fast action yeast

210ml lukewarm water

1 tsp salt

1 tsp dried rosemary (I didn’t have fresh but you could definitely use fresh instead)

1tbsp olive oil for the dough

1tbsp olive oil for the topping

1 clove garlic

How to make Garlic and Rosemary Foccacia

1. Put all the ingredients, except the garlic and olive oil for the topping, in the breadmaker.   Put on the dough setting.   When the programme finishes, remove and put the dough in a lightly oiled dish.   Cover with a damp tea towel or cling film.   Leave to rise for about an hour.

2. Oil a baking tray. Knead the dough for about a minute and use your hands to press it flat onto the baking tray.  Cover with cling film and leave to rise for another hour.

3. Crush the garlic clove and mix it into a tablespoon of olive oil.   Dip the end of a wooden spoon into the oil and use it to make indentations in the dough.   Then drizzle the oil over the bread and use a pastry brush to spread it around a bit.

4. Bake in the oven for 25 minutes at about 200C.


I am linking this to the Bake Fest, hosted this month by The Mad Scientist’s Kitchen. I am also llinking to Bake Your Own Bread, hosted by Girlichef.

BYOB 125 x 125