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–+ servings
focaccia sliced with olive oil
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5 from 5 votes

Easy Thermomix Focaccia

This Thermomix Focaccia recipe is an easy basic recipe, perfect for a no-fuss bread baking experience.
Prep Time10 minutes
Cook Time20 minutes
Additional Time1 hour 30 minutes
Total Time2 hours
Course: bread, Side Dish
Cuisine: Italian
Servings: 1 loaf
Calories: 424kcal
Author: Marianne Rogerson

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

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 is fine to use for focaccia. You can also use bread flour, but it may make your focaccia a little dense.

Nutrition

Calories: 424kcal | Carbohydrates: 65g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 588mg | Potassium: 132mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 4mg