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!).
Lucy & Lauren
plain flour (or Baker's flour)
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.
This recipe is based on the EDC focaccia recipe but with the addition of olives and rosemary leaves.