Go Back
–+ servings
Slice of Focaccia on a white bench. In the background are more slices of Focaccia.
Print Recipe
No ratings yet

Thermomix Focaccia

This is without a doubt the EASIEST and BEST Thermomix Focaccia recipe you will ever try - I promise! Made with just FIVE ingredients, it really doesn't get better.
Prep Time10 minutes
Cook Time25 minutes
Proving Time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Sides
Cuisine: Australian
Keyword: Thermomix Focaccia
Servings: 12 slices
Calories: 177kcal
Cost: $5

Equipment

  • 1 x Baking Tray
  • Thermomix

Ingredients

  • 350 grams water
  • 2 teaspoon dried instant yeast
  • 20 grams extra virgin olive oil
  • 500 grams Baker's Flour
  • 1 tsp salt

Topping

  • 1 ½ teaspoon salt
  • 1 tablespoon extra virgin olive oil

Instructions

  • Add the water and dried instant yeast to the Thermomix bowl and cook for 2 minutes, 37 degrees, Speed 1.
  • Add the extra virgin olive oil, Baker's Flour and salt and mix for 8 seconds, Speed 6.
  • Scrape down the sides of the Thermomix bowl and select the kneading function. Mix for 3 minutes.
  • Transfer the dough to a greased bowl (or a ThermoMat) and leave to prove until it has doubled in size. This will take approximately one hour.
  • Preheat your oven to 200 degrees celsius (fan-forced) and line a baking tray with baking paper.
  • Punch down the dough and roll out. Transfer to the prepared baking tray and spread dough to form a rectangle shape.
  • Use the end of a wooden spoon or your thumb to press down and indent the dough. If adding dried herbs, cheese etc, add this now and press down into the dough. Leave the dough to prove for a further 30 minutes.
  • Drizzle with the extra olive oil and sprinkle with salt before baking for 25 - 30 minutes or until golden and cooked through when tested.

Notes

It is important to use Baker's Flour rather than Plain Flour when making focaccia to ensure the baked focaccia has the right amount of 'chewiness'. In a pinch, plain flour can be used.
The time it takes for the dough to double in size may vary. In cooler climates it will take longer.
Store baked focaccia in at room temperature in an air-tight container and consume within three days.
Leftover focaccia can be frozen for up to three months.

Nutrition

Calories: 177kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 487mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 0.4mg