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Focaccia


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Ingredients

10 portion(s)

  • 50 g Parmesan cheese
  • 230 g water
  • 20 g Yeast
  • 15 g sugar
  • 350 g flour, Plain or bakers flour
  • 20 g olive oil
  • 1-2 teaspoon each of: parsley, sage, rosemary, minced course sea salt
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Recipe's preparation

    1. Weigh the Parmesan cheese in the TM bowl, ensuring it is room temperature (frozen chunked cheese may damage the machine); shred it for 3 seconds on Turbo
    2. Weigh the flour, yeast, sugar olive oil and water into the TM bowl, in that order, on top of the cheese; mix to combine for 10-15 seconds, speed 0 to 6
    3. Once combined in a ball, set the time to 2 minutes, the temperature at 37 C, and the speed on Kneed or Interval speed (the wheat shaft icon) in closed lid position. Ensure you do not leave the room while the machine is kneading the dough.*****After one minute, add the minced herbs in through the measuring cup hole into the bowl to knead with the dough for the remaining minute.
    4. Coat a medium bowl with a little olive oil
    5. Coat your hand in flour, lightly and remove the dough from the TM bowl with that hand; form it into a ball and place into the olive oil bowl to proof (45 minutes to one hour); covered
    6. Pre-heat the oven to 180
    7. Cover baking sheet with baking paper
    8. Carefully turn bowl of dough upside down on the baking sheet covered with the paper; do not deflate the dough
    9. Dock the surface of the dough (use your fingers or a bread docker)
    10. Pour a good 2 tablespoons of olive oil over the surface of the dough, ensuring that lots stays inside of the little holes made by docking it.
    11. Sprinkle a generous amount of crystal or large chunky sea salt over the surface (a touch more than you think would be needed)
    12. Add garnish: rosemary, sliced olives, sun-dried tomato chunks (whatever you like and whatever is in the bread)
    13. Bake for 25 minutes; turn off the oven and leave for 10 more minutes
    14. Rest crusty bread 20 minutes before slicing and serve with dipping oil or a mixture of oil and balsamic vinegar
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Tip

I can not take credit for this recipe. It is created by Valerie Lugonja, 'A Canadian Foodie'.  See her website; //www.acanadianfoodie.com for more awesome recipes.

Ive added it here because it is so easy and versitile and thought everyone would benefit! I also keep all of my receipes stored in my collections of recipe community so that I dont misplace them.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • i made this for a BBQ that I went to yesterday. I...

    Submitted by Tracy Leard on 11. November 2017 - 13:45.

    i made this for a BBQ that I went to yesterday. I served it with some caramelised balsamic vinegar and some intense garlic olive oil. Was very popular

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  • Mine turned out a bit cake

    Submitted by MargieM on 24. December 2015 - 11:38.

    Mine turned out a bit cake textured not sure why

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  • That would be a typo. Takes

    Submitted by KikiAbdallah on 1. November 2015 - 10:38.

    That would be a typo. Takes 25min in oven. 

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  • I'm thinking about making

    Submitted by APreston on 27. October 2015 - 22:31.

    I'm thinking about making this but it says it takes 26 hours and 15 mins to make but reading the recipe I'm not sure how which part takes that long or am I missing something?

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  • Great recipe amazing

    Submitted by 1971Topchef on 22. June 2015 - 23:50.

    Great recipe amazing tmrc_emoticons.;)

    www.privategourmetchef.co.uk

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  • Fantastic focaccia! I used

    Submitted by ccgardens on 11. May 2015 - 12:19.

    Fantastic focaccia! I used less Parmesan (it was all that was left in the fridge) & omitted some herbs & doubled up on others & it was lovely. The next time I make this I'll prove the dough in a large rectangular Pyrex dish (my lasagna dish). I proved it in a round bowl & then had to stretch & shape it a bit. Because of this it wasn't as even & pretty as it could have been. So prove the dough in a container that's close to the size & shape that you want your focaccia to be. Love 'A Canadian Foodie' 

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