From: Recipes

Oregano Focaccia

We love making bread and focaccia is high on our list of favourites. We like to cheat a little bit and use the bread maker to prep our focaccia dough. We won’t tell if you do it too. Inspired by Patrick & Bri’s trip to Italy

Ingredients for bread dough

  • 1.5 cups water
  • 2.5 tsp sea salt
  • 2 tsp honey
  • 3.5 cups white bread flour
  • 1/2 cup semolina flour
  • 2 tsp yeast (active dry, instant or bread machine)
  • 1/2 cup chopped fresh oregano

Ingredients for focaccia

  • 1 jar pesto (see our favourite basil pesto recipe here)
  • 3 tomatoes, sliced
  • 1/4 cup olive oil
  • 1.g cups fresh mozzarella


  1. Place water, sea salt, honey, white flour, semolina flour and yeast into bread maker (in order listed).
  2. Select the dough cycle on your bread machine (if you have an artisan dough cycle, choose this).
  3. When the “mix-in” signal goes, add the chopped fresh oregano and then let the machine do its thing.
  1. Heat oven to 400 degrees.
  2. Drizzle half of the olive oil onto cookie sheet or pizza pan.
  3. Remove dough from bread maker when cycle completes and flatten down to 1/2″ thick.Focaccia  
  4. Transfer dough to the oiled pan, cover with plastic wrap and let sit 10-15 min.
  5. Dimple the dough with your fingers.Focaccia  
  6. Brush dough with remaining olive oil then cover dough lightly with pesto.Focaccia  
  7. Place dough on low rack of the oven for 8-10 min.
  8. Remove from oven and top with more pesto, tomatoes and mozzarella.
  9. Put dough back in the oven and bake for 10-15 min, until the top is golden.Focaccia
This recipe has been tried, tested, enjoyed and approved by the Riverbend Gardens Team! This is filling enough to be a meal on its own, but it pairs very nicely with the tomato cucumber salad and a glass of great wine. Check out Riverbend Recipes for many tasty recipes, like this one! Focaccia