Making Thermomix Focaccia Bread is surprisingly simple, and it tastes amazing with a drizzle of olive oil and sea salt on top.
Focaccia is one of life's little luxuries. This olive oil-drenched Italian bread can be jazzed up will all sorts of delicious toppings such as olives, sun-dried tomatoes, garlic, shredded cheese, caramelized onions and herbs.
For this recipe, I've kept it simple, using extra virgin olive oil and sea salt. Fresh rosemary also makes a lovely addition, and I often use it when I have some on hand.
As with all Thermomix bread, the ability to knead the dough quickly without much effort is gratifying. I agree that kneading the dough by hand is therapeutic, but if you're in a rush and feeling tired, then it's nice for the Thermomix to do the hard work.
How to Make
Focaccia dough is made up of bread flour, water, yeast, salt and olive oil. Once it's made in the Thermomix, it requires two rises, so a little patience is required.
The first rise takes approximately one hour until the dough doubles. Then it's knocked back, stretched and spread out onto a baking tray. You don't need to own a certain size tin to make this recipe, it can take on any shape of its own, and I think it looks more rustic that way.
Once it's risen for the second time, my favourite part is forming dimples in the dough with my fingertips. Then to achieve that lovely golden crust, brush generously with a mixture of olive oil and water and sprinkle with sea salt. If you wanted to add rosemary, just insert a couple of leaves into each dimple.
I love my focaccia freshly baked from the oven with an extra drizzle of extra virgin olive oil. It also pairs brilliantly with pasta dishes to soak up the extra sauce. You could also serve it with a nourishing bowl of soup for a meal in itself.
To Make Ahead
Focaccia bread tastes best fresh the day it's made, but any leftovers can be wrapped up tightly and frozen. You could also make the dough ahead and keep it covered in the fridge for a few days then, when it's time to bake, shape it and let it rise for a second time.
More Homemade Bread Recipes
- 175g water
- 7g sachet fast action yeast
- 300g bakers flour
- 30g extra virgin olive oil (red island is my favourite)
- 1 teaspoon sea salt
- 1 tablespoon extra virgin olive oil mixed with 1 tablespoon water
- large pinch of sea salt for sprinkling
- Optional fresh herbs such as rosemary
- Add the water and yeast to the Thermomix bowl and heat for 1 min/37/speed 1.
- Add the flour, olive oil and salt and mix 10 sec/speed 6 then knead for 2 minutes/knead function.
- Turn the dough out onto a board and knead into a ball - the dough will be a little sticky.
- Place the dough into an oiled bowl and leave to prove for 1 hour until doubled in size. Timing will depend on climate - leave in a warm place if possible.
- After an hour, knock back the dough and stretch out and press down with your fingers onto a large baking tray lined with grease proof paper. The dough should measure approximately 20cm x 28cm. Leave the dough to rise for another 30 minutes. When this time has almost elapsed, preheat the oven to 220C/200C fan.
- When risen for the second time, make dimples in the dough with your finger tips. Mix 1 tablespoon of water with 1 tablespoon of olive oil and brush generously over the top of the dough. Sprinkle with sea salt. If you wanted to add some rosemary, insert a couple of leaves into each dimple.
- Bake in the oven for 20 minutes until golden on top.
- Drizzle over more olive oil before serving if you wish.
Focaccia is best eaten fresh and any 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 first for 30 minutes before baking.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 378mgCarbohydrates: 39gFiber: 2gSugar: 0gProtein: 6g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.