Thermomix Foccacia

The BEST EVER 4 Ingredient Thermomix Focaccia recipe with a crunchy outside and a super soft, fluffy inside filled with EPIC airy holes!

5 from 5 votes

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Course: Dinner

Cuisine: Italian

Prep Time: 15

Cook Time: 30

Rising Time: 1

Total Time: 1 45

Servings: serves

Calories: 94kcal

Cost: $5

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

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.

RECIPE NOTES & TIPS

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.