This Thermomix Focaccia recipe is an easy basic recipe, perfect for a no-fuss bread baking experience.
Focaccia is one of my favourite types of bread to make. This recipe is easy and no-fuss and gives you a delicious loaf of focaccia in less than two hours.
Focaccia is perfect for slicing up and dipping in olive oil or for making scrumptious sandwiches.
Even if you are new to bread baking, you should have no trouble turning out an impressive loaf with this easy recipe.
Why you'll love this recipe
- It is easy and no-fuss and perfect for beginners to bread making.
- You'll have a a delicious loaf of focaccia in less than two hours.
- The Thermomix does all the hard work for you.
- It uses basic store cupboard ingredients.
Focaccia uses the following store cupboard ingredients. Exact quantities can be found in the recipe card at the bottom of this post.
- Yeast - this recipe uses instant yeast. It does not require sugar to activate it. If you have a different type of yeast, then read this article to learn how to substitute it.
- Plain flour (all purpose flour) - normal plain flour is perfect for focaccia. You can also use bread flour but it may make your focaccia more dense.
- Salt - this not only gives flavour to your dough, but it also strengthens it.
- Extra Virgin Olive Oil - helps to tenderise the dough and give it that all important stretchiness as well as classic flavour.
- Garlic - for flavour.
- Rosemary - for flavour and aesthetics.
How to make Focaccia
Making Focaccia is easy - here is my step-by-step guide plus tips to make sure it is a success!
Step one: Make the dough
Do this by adding the water and yeast to the bowl and warm it slightly. Next you add the remaining ingredients and let the Thermomix dough function work its magic.
The Focaccia dough should be quite sticky and stretchy.
TOP TIP: rub olive oil on your hands before taking the dough out of the Thermomix bowl. This will make it much easier to handle and less likely to stick to your hands.
Step Two: Proofing the Focaccia dough
Before you remove the dough from the Thermomix, pour one tablespoon of the olive oil into a large bowl.
Use a paper towel to grease the sides of the bowl. There should still be a small puddle of olive oil in the bottom of the bowl.
Now transfer the dough from the Thermomix into the greased bowl. Turn it over in the olive oil so that it is coated.
Cover with a damp cloth and leave in a warm place for around an hour, or until it has doubled in size.
Step Three: infuse the olive oil
While the dough is proofing, infuse the oil with garlic and rosemary.
Place two tablespoons of olive oil in a jar with a lid. Remove the leaves from the rosemary stalk and add to the oil. Crush or finely grate the garlic and add to the oil.
Give it a shake, and set aside.
Step Four: Shaping and second proofing
Once the dough has doubled in size, you can remove it from the bowl and shape it on the baking sheet.
First line your baking sheet (around 9 x 13 inch is good) with baking paper. Then pour over one tablespoon of the infused olive oil.
Take the dough from the bowl (you will knock back the air as you do so) and stretch it out onto the baking sheet until it has almost filled it.
Now use your fingertips to poke deep dimples all over the dough. Cover with plastic wrap (there should be enough olive oil on the dough to prevent it from sticking) and leave for 30 minutes.
Meanwhile heat the oven.
Step Five: Baking
The dough should now have risen slightly. If the dimples are not so obvious anymore, go ahead and use your fingers to make some more.
Now take the final tablespoon of olive oil and drizzle it all over the bread. Arrange the rosemary leaves evenly across the surface and sprinkle over salt flakes.
Bake in the oven for 20 minutes then transfer to a wire rack for cooling.
Focaccia Topping Ideas
The great thing about Focaccia is it is very versatile and the world is your oyster when it comes to choosing toppings.
Here are some popular choices so feel free to mix and match!
- Cherry Tomatoes
- Herbs - especially rosemary, thyme, basil, oregano...
- Caramelised onion
- Cheese - parmesan, mozzarella, ricotta, cheddar, blue cheese, goats cheese...
- Sliced chilli or chilli flakes
- Roasted red peppers
- Sun dried tomatoes
Ideas for a Focaccia Sandwich
Soft and chewy focaccia sliced in half horizontally makes the best savoury sandwiches.
It works particularly well with deli meats, cheeses, roasted vegetables and pesto. Here are some combination ideas for the best focaccia sandwiches:
- Roasted vegetables, pesto and Swiss cheese
- Caprese: buffalo mozzarella, sliced tomatoes and basil
- Salami, fontina and aragula (rocket)
- Roasted red pepper, caramelized onion and mozzarella
- Smoked turkey, red pesto, mozzarella and baby spinach
- Chicken, pesto, mayonnaise and salad
- Cuban: roast pork, ham, pickles and mustard
- Ham, melted fontina and tomatoes
FAQs and Top Tips
Homemade focaccia is best when eaten fresh. However it will last sealed in a plastic bag or plastic wrap for up to two days in the pantry.
Yes you can freeze focaccia. Cut it into portion sizes, wrap in plastic wrap or foil and then place in a freezer bag. It will keep in the freezer for up to one month. Defrost it on the counter and then re-warm in the oven for 10 minutes at 190C/375F.
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Easy Thermomix Focaccia
- Non-Stick Baking Pan
- 2 teaspoon instant yeast
- 350 g water
- 500 g plain flour
- ½ teaspoon salt
- 30 g extra virgin olive oil
- 3 tablespoon extra virgin olive oil extra
- 1 clove garlic
- 2 sprigs rosemary
- 1 teaspoon salt flakes
- Place yeast and water in the Thermomix bowl. Heat for 1 minute / 37 degrees / speed 1.
- Add the flour, salt and olive oil. Mix for 20 seconds / speed 6. Then select DOUGH function / 2 minutes.
- Add 1 tablespoon of olive oil to a large bowl. Use kitchen paper to lightly grease the bowl. There should still be a small puddle of olive oil in the bottom of the bowl.
- Transfer the dough to the greased bowl and turn it over in the olive oil to coat it. TIP: rub olive oil on your hands before handling the dough as it is quite sticky.
- Cover the bowl with a damp tea towel and leave in a warm place for around an hour, or until the dough has doubled in size.
- Meanwhile, infuse the olive oil: Measure two tablespoons of olive oil into a jar with a lid. Add crushed or finely grated garlic and the rosemary leaves. Shake the jar and set aside.
- Once the dough is ready, take a baking sheet and line it with baking paper. Measure 1 tablespoon of the infused olive oil and pour it over the baking sheet.
- Now take the dough from the bowl (you will knock back the air as you do so) and stretch it out onto the baking sheet until it has almost filled it.
- Use your fingertips to poke deep dimples all over the dough. Cover with plastic wrap (there should be enough olive oil on the dough to prevent it from sticking) and leave for 30 minutes.
- Pre-heat the oven to 200C / 400F.
- Push more dimples into the bread if they have filled in with rising. Pour over the remaining olive oil and arrange the rosemary leaves over the surface. Sprinkle with the salt flakes.
- Bake in the oven for 20 minutes until golden brown.
- Transfer to a wire cooling rack to cool.