Focaccia by Proflynn. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Focaccia

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Ingredients

1 portion(s)

Focaccia

360 g water, plus 30g extra
25 g salt
600 g Baker's Flour
2 tsp dried instant yeast
1 tsp bread improver, opttional
30 g olive oil
olive oil, extra for greasing pan and topping dough
sea salt, for topping
fresh rosemary, dried herbs, sundried tomatoes etc, for toppings

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6

2h 0min

Preparation 1h 40min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Italian

Recipe's preparation

1. Add the 360g water and the salt to the bowl and heat to 40C on Speed 2
2. Add the flour, yeast bread improver and the 30g olive oil and mix at Speed 4 until the dough comes together - about 30 seconds or so.
3. Knead on the dough function for 6 minutes
4 At the 3 minute mark add the rest of the water. (This will mix into the already formed gluten strands to give a soft but workable dough - see note below)
5. Turn out onto a floured benchtop and form into a tight ball - a dough scraper is useful for this step.
6. Cover with a tea towel and leave for 15-20 minutes
7. Oil a baking dish, bottom and sides, liberally with olive oil
8. Knock down the dough and spread it out into the oiled baking dish, pushing it out evenly into the corners. Don't panic if it retracts a little - you can remedy this later.
9. Prove for 40-45 minutes untli risen and puffy. See note below on proving!
10 Heat oven to 200C f/f
11. Using both hands push your fingers into the dough. This will help spread the dough out, inhibit over rising and give lots of little dimples for the olive oil and herbs.
12. Sprinkle with a little sea salt, rosemary leaves and whatever toppngs you'd like.
13. Bake for 20 minutes, or until well cooked and golden.
14. Once cooked turn out onto wire rack. With all that olive oil the crust should be golden and crisp.

Accessories you need

Spatula TM5/TM6
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Tip

Proving: I always prove my dough in a cold oven with a cake tin of boiling water (out of the kettle) in the bottom. This creates a wam humid atmosphere which resembles a commercial proving oven. It works well every time!

Adding the extra water during the kneading process seems to give an extra tight, but well hydrated dough. A plastic dough scraper helps in forming the dough into a tight ball on the bench, and there are many videos on the internet on how to handle high hydration dough anyway!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.