Thermomix Focaccia Bread

Making focaccia bread in the Thermomix is surprisingly simple. The result is a soft, delicious bread topped with olive oil and sea salt which is perfect for serving with soups, salads or pasta.

Focaccia is a classic Italian bread known for its soft texture and generous drizzle of olive oil. It can be topped with all sorts of ingredients, including olives, sun-dried tomatoes, garlic, cheese, caramelised onions and herbs.

For this recipe, I've kept things simple with extra virgin olive oil and sea salt. Fresh rosemary also works beautifully if you have some on hand.

How to Make Thermomix Focaccia

Storage

Focaccia is best enjoyed fresh on the day it's made. Leftovers can be wrapped tightly and frozen.

You can also prepare the dough ahead of time. Cover and store it in the fridge for up to a few days. When ready to bake, shape the dough and allow it to rise for the second time before baking.

⭐️ Did you make this Focaccia? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.

📖 Recipe

Thermomix Focaccia Bread

4.41 from 22 votes

Making Focaccia Bread is surprisingly simple and tastes amazing with a drizzle of olive oil and sea salt on top.

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Prep Time:5 minutes mins

Cook Time:20 minutes mins

Additional Time:1 hour hr 30 minutes mins

Total Time:1 hour hr 55 minutes mins

Servings: 6

Author: Vicki Newton

Ingredients

• 175 g water
• 7 g sachet fast action yeast
• 300 g baker's flour
• 30 g extra virgin olive oil
• 1 teaspoon salt flakes

Topping

• 1 tablespoon extra virgin olive oil
• sea salt for sprinkling
• Fresh rosemary leaves

Instructions

• Add the water and yeast to the Thermomix bowl and heat for 1 min/37°C/speed 1.
• Add the flour, olive oil and salt. Mix for 10 sec/speed 6, then knead for 2 min/dough function. Note: The Thermomix may move around on the bench during kneading, so never leave it unattended.
• Turn the dough onto a lightly floured surface and shape into a ball. The dough may be slightly sticky, so lightly flour your hands if needed. Place in a lightly oiled bowl, cover, and leave to prove for 1 hour or until doubled in size.
• Turn the dough onto a lined baking tray and stretch it out to roughly 20 cm × 28 cm. Cover and leave to rise again for 30 minutes.
• Preheat the oven to 220°C/425°F (200°C fan).
• Press dimples into the dough with your fingertips. Mix 1 tablespoon water with 1 tablespoon olive oil and brush over the dough. Sprinkle with sea salt and rosemary if using.
• Bake for 20 minutes or until golden.
• Drizzle with a little extra olive oil before serving, if desired.

Notes

Focaccia is best eaten fresh, but leftovers can be frozen. The dough can be made ahead of time and kept in the fridge for a few days. When it's time to bake, let it rise for 30 minutes before baking.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 378mg | Fiber: 2g

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