Our Thermomix Olive & Rosemary Focaccia is the perfect side to a bowl of soup or pasta... or completely delicious all on it's own (with butter, of course!).
Our Thermomix Olive & Rosemary Focaccia is based on the fabulous recipe in the Thermomix EDC - it's brilliant and fool-proof. BUT!!! We think that adding olives, rosemary and sea salt takes it to a whole new level of yumminess!
This is a super simple recipe that is delicious served with soup (especially when the weather is chilly), but it's also delicious on it's own. You can use any type of olives you like - I generally use kalamata olives, but green olives (with chilli!) are soooo delicious too.
For more great Thermomix savoury breads and muffins, check out our simple recipes here.
Thermomix Olive & Rosemary Focaccia
Our Thermomix Olive & Rosemary Focaccia is the perfect side to a bowl of soup or pasta... or completely delicious all on it's own (with butter, of course!).
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Servings: 10 pieces
Calories:
Ingredients
- 350 g water
- 2 teaspoon dried yeast
- 20 g olive oil
- 500 g plain flour (or Baker's flour)
- 1 tsp salt
- 150 g pitted olives
- rosemary leaves
- sea salt
Instructions
- Place the water and yeast into the Thermomix bowl. Mix on Speed 1, 2 minutes, 37 degrees.
- Add the olive oil, plain flour and salt and mix on Speed 6, 8 seconds. Scrape down the sides of the bowl and mix on Interval (knead) function for 2 minutes.
- Place the mixture into a greased bowl (or ThermoServer) and leave in a warm place to rise until doubled in size (approximately 1 hour).
- Preheat oven to 200 degrees celsius (fan-forced). Line a large flat baking tray with baking paper and set aside.
- Punch the dough down and then spread onto the prepared baking tray.
- Press the olives and rosemary leaves lightly into the mixture. Allow to prove for a further 30 minutes.
- Sprinkle with extra sea salt and bake for 25-30 minutes or until golden.
Notes
This recipe is based on the EDC focaccia recipe but with the addition of olives and rosemary leaves.
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Kelsie says
I love this recipe and have made it several times!
I make it the night before and cold ferment it in the fridge. I fold it every few hours or whenever I think to to create lovely air pockets like a traditional sourdough has. I also press my fingers into it and drizzle olive oil over before baking so the oil pools down into the dimples.
It’s delicious!
Although, I do find that my olives tend to ‘pop out’! And fall off once baked. I think the next time I make it I might attempt to incorporate the olives into the dough itself .
Lucy says
Thank you for your tips! We're thrilled that you love it!
Ceri says
Hi
The recipe says plain or bakers flour but is it better bakers flour ?
Thanks Ceri
Lucy says
Hi Ceri, Yes bakers flour is the best option!
Nancy Ward says
Made this today my husband loved it, so easy to make.
Lucy says
Fantastic!!
Angela Wilkinson says
I made this yesterday and I never make bread! It was so easy and so scrumptious. I think my friends were all surprised that I actually made something that worked out 😉 I had it with some truffle oil and let me tell you.... It was delish
Lucy Mathieson says
That is absolutely fantastic!!!!