All of the above ingredients, in the order that they are listed, into your bread machine.

Choose the ‘dough cycle’.

Once the dough cycle is complete, remove the dough to a lightly floured surface and cover with a clean damp tea towel. Let rise for 15 minutes.

Drizzle about 3 tbsp of olive oil onto a baking sheet, and use a pastry brush to spread it out.

The dough will be very airy, and it’s supposed to be! Lightly knead the bread dough into a ball, then on a baking sheet, stretch it out as much as you can to measure about 9 x 13 inch rectangle.

Grease your fingertips with olive oil and poke your fingers deep into the dough, spacing the dimples out about 1 inch between each other. See images above.

Cover with a damp tea towel and let proof in a warm space for about 30 minutes.

To 400 degrees F.

After this proofing time, grease your fingers again with olive oil, and press into the existing dimples. The dough will be quite puffed up again, no worries!

Of the dough with olive oil (about 1 tablespoon of olive oil).

With more olive oil. I like to make sure I can see the olive oil in the dimples as shown in the images above.

In a little bowl mix the rosemary and minced garlic with about 1 tbsp olive oil then brush it across the top of the dough.

Generously with salt.

For 20 – 25 minutes, until the bottom of the focaccia is golden brown.

Let the bread cool on the pan for about 10 minutes, then remove to a cutting board and cut into squares.