The BEST EVER 4 Ingredient Thermomix Focaccia recipe with a crunchy outside and a super soft, fluffy inside filled with EPIC airy holes!
The secret to this recipe is the overnight resting time in the fridge which gives the focaccia bread its ultimate airy texture.
Short on time? No problem! Follow my tips for a shorter rising time and have your focaccia ready in just over 2 hours!
We all know that the Thermomix machine makes the MOST AMAZING breads, pizza doughs, savoury scrolls and more... but this Thermomix Focaccia recipe will BLOW YOUR MIND!
On the outside it's super crunchy and crispy with the perfect combination of fresh rosemary and sea salt... while the inside is SO soft, fluffy and full of big airy holes!
Serve on it's own, as a side to a big bowl of spaghetti bolognese or carbonara, or with any of your favourite dips. The choice is yours...
Why You're Going To Love This Recipe
Once you make this Thermomix Focaccia, you'll never use another recipe again!
- 4 ingredients - all you need is water, yeast, Baker's flour and salt (*plus olive oil and rosemary for baking).
- Soft on the inside, crunchy on the outside - the overnight resting time in the fridge ensures this Thermomix focaccia recipe produces the most amazing, classic texture.
- Versatile - focaccia (also known as Pizza Bianca) is delicious served on it's own, it's also amazing on the side of a bowl of pasta (to mop up all of the delicious sauces!) Of course, you can also add it to a grazing board with dips, cheese, crudites and more.
- Thermomix & Conventional options - while I like to make this recipe in my Thermomix (kitchen appliance), alternatively you can make it by hand or with a dough hook attachment on a stand mixer. I've included both methods in the recipe card at the end of the post.
- Shortcut options - while there's no doubt that overnight proving is going to give you the ultimate, best focaccia ever, you can take my simple shortcuts... and be eating delicious focaccia in just 2 hours.
What You Need
Just 4 basic ingredients!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Water - ensure your water is lukewarm temperature before using. Lukewarm water is essential for activating the yeast.
- Yeast - you can use either instant yeast or fresh yeast (crumbled) in this recipe.
- Baker's flour - a type of flour that is perfect for baking breads and pizzas. It's higher in protein and gluten than regular flour, making it perfect for focaccia!
- Salt.
- *Olive oil, rosemary and sea salt - for baking.
Equipment Required
To make Thermomix Focaccia, you will need:
- Thermomix machine - you can use any of the Thermomix models for this recipe.
- Thermoserver (or a large bowl) - for resting and rising the dough.
- Fridge - for the overnight resting time.
- 22cm x 33cm (9 x 11 inch) baking tray.
- Oven - I specify fan-forced temperatures in my recipes. If using a conventional oven, increase the temperature by 10-20 degrees celsius.
Don't have a Thermomix? No problem! Place the lukewarm water and yeast into a small bowl and leave in a warm place for a few minutes until frothy. Pour into a large bowl with the remaining ingredients. Use a dough hook attachment, a rubber spatula or your hands to combine the dough. Proceed as per the recipe.
Step By Step Instructions
Don't let the long resting/rising times fool you... this recipe requires just 15 minutes active preparation time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Mix The Yeast & Water
Mix the yeast and water together until frothy.
TIP: Check that your yeast is in date and is still active before using.
Step 2 - Add The Flour & Salt
Add the flour and salt to the Thermomix bowl.
Mix together and then knead for 2 minutes.
Step 3 - Overnight Prove
Place the dough into a greased Thermoserver or bowl.
Rub the top of the dough with olive oil.
Leave overnight in the fridge (see recipe notes below for shorter rising times).
Step 4 - Second Prove
Grease a large flat baking dish with butter or oil.
Add 1 tablespoon of olive oil in the middle of the tray.
Shape the dough into a ball and then place onto the oil and turn to coat.
Allow the dough to prove at room temperature for a further 3 hours (see recipe notes below for shorter rising times).
Step 5 - Prepare The Dough For Baking
Preheat the oven (see recipe card below for details).
Sprinkle fresh rosemary over the top of the dough.
Pour over the olive oil and use your knuckles to create 'dimples'. The oil will go into those holes.
Sprinkle the foccacia with sea salt.
Bake until the base of the focaccia is crisp and golden.
Serving Suggestions
Thermomix focaccia is delicious served on it's own (also known as Pizza Bianca), or try it with one of these tasty options:
- a bowl of pasta - such as carbonara, spaghetti bolognese or beef ragu;
- a casserole (use the focaccia to soak up all of the yummy sauces) - like lamb shanks, creamy chicken bacon ranch bake or chicken parma meatballs;
- for dipping in your favourite healthy soup - such as roast pumpkin, minestrone, potato and leek or pea and ham.
- on a grazing plate with your favourite dips, cheeses, meats and olives.
Expert Tips
- Choose Baker's flour (also known as bread flour or Tipo 00 flour) - this is higher in gluten and protein than regular flour, making it perfect for breads, pizzas and focaccias.
- The overnight resting time is BEST... but can be shortened if need be (see recipe card below for details).
- Add fresh rosemary and sea salt before baking - this gives a classic Italian flavour to the focaccia.
- Focaccia is best served immediately (while still warm is the ultimate!!) or on the same day as baking.
- You can store Thermomix focaccia at room temperature for up to 2 days or in the fridge for 3-4 days. Reheat in the oven before serving.
- Freeze for up to 3 months.
FAQs
All your focaccia baking questions answered!
Baker's flour is highly recommended in this recipe as it contains a higher protein and gluten content than regular flour, giving the focaccia a fluffier, chewier, stretchy texture. It is also referred to as bread flour. Baker's flour can usually be purchased from the flour aisle of the supermarket.
While the overnight resting time will give you the very best tasting focaccia, you can shorten the rising time and have your focaccia ready in just over 2 hours. See the recipe card below for details on the shorter rising time.
Absolutely! Simply follow the conventional instructions in the Recipe Notes section in the recipe card below.
Related Recipes
Love baking breads, loaves and muffins in your Thermomix?
Here's a few more of my favourite Thermomix savoury bread recipes:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Thermomix Foccacia
Ingredients
- 455 g lukewarm water
- 7 g instant yeast 2 teaspoon instant yeast or 20g fresh yeast (crumbled into pieces)
- 510 g Baker's flour Bread flour or Tipo 00 flour
- 2 teaspoon salt
- olive oil, fresh rosemary and sea salt to cook
Instructions
- To make the focaccia, heat the yeast and lukewarm water for 1 minute, 37 degrees, Speed 1.
- Add the flour and salt and mix for 6 seconds, Speed 6.
- Knead for 2 minutes on Interval speed (kneading function) and then pour into a lightly greased Thermoserver (or bowl). Rub the surface of the dough generously with oil. Note: the mixture will be very soft and sticky at this stage!
- Place into the fridge overnight (or see notes for shorter rising time).
- Line one large 22cm x 33cm (9 x 11 inch) baking tray or grease with butter or non-stick cooking spray. Alternatively use two 20 cm baking dishes and grease or line as above.
- Pour 1 tablespoon of olive oil into the centre of the baking dish.
- Form the dough into a ball and place onto the tray. Coat in the olive oil. Allow the dough top prove for a further 3 hours.
- Preheat oven to 210 degrees celsius (fan-forced).
- Sprinkle the fresh rosemary over the top of the dough. Pour over 2 tablespoons of olive oil and use your knuckles to spread the dough out and create dimples.
- Sprinkle with sea salt.
- Bake in the oven for 30 minutes or until the base is crisp and golden. Allow to cool in the pan for a few minutes from transferring to a cooling rack.
Notes
- Overnight proving is best - This is what will give the focaccia the ultimate fluffy, airy texture!
- Optional shorter rising time - allow the dough to do the initial rise in a warm spot (instead of overnight in the fridge) for 1 hour or until doubled in size. Once on the tray for the second rising, allow the dough to rise for a further 30 minutes.
- Don't have a Thermomix? No problem! Place the lukewarm water and yeast into a small bowl and leave in a warm place for a few minutes until frothy. Pour into a large bowl with the remaining ingredients. Use a dough hook attachment, a rubber spatula or your hands to combine the dough. Then proceed as per the recipe.
- Focaccia is best served immediately (while still warm is the ultimate!!) or on the same day as baking.
- You can store it at room temperature for up to 2 days or in the fridge for 3-4 days. Reheat in the oven before serving.
- Freeze for up to 3 months.
Pat says
Can I double the recipe in the Thermomix?
Lucy says
Hi Pat, I find it's best to do a single batch as it mixes easier.
Daniella says
What’s the longest time I can proof in the fridge before cooking?
Lucy says
Up to 48 hours 🙂
Zoe says
Is 455g water correct? That seems like a lot of water to flour ratio..
Lucy says
Hi Zoe, yes that's correct!