- 15 grams fresh yeast
- 420 grams water
- 330 grams bakers flour
- 330 grams bakers flour
- 1 tablespoon raw sugar
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
- 150 grams seedless red grapes, halved
- 25 grams caster sugar
- 1 teaspoon fennel seeds
- 1/2 small red onion, sliced thinly
- 1 tablespoon olive oil
- 50 grams goat's cheese, crumbled
3h 50minPreparation 3h 20minBaking/Cooking
8Recipe is created for
TM 5Please 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!
To prepare the starter, place the yeast and water into the TM bowl and stir 10 seconds at speed 6.
Add the flour and mix 30 seconds at speed 3.5, or until a uniform consistency is achieved.
Stand the bowl in a warm place with the lid on until the dough has doubled in size (~1 hour).
Prepare the dough by adding the remaining flour,, sugar and oil and mixing at speed 3.5 for 10 seconds.
Knead dough for 3 minutes, then add salt and knead for a further 2 minutes.
Transfer dough to a large, well oiled bowl and cover with cling wrap. Place in a warm spot for 1 hour or until the dough has doubled in size.
Turn the dough out onto a floured worksurface and gently stretch and flatten it into a rectangle. Take one of the short edges of the rectangle and fold it into the centre, then take the other end and fold it over the first one to form 3 layers of dough.
Cut the new rectangle in half and place each half, seam at the bottom, onto a baking paper-lined baking tray (approx 30 x 40 cm).
Flatten the dough by pressing it down with your finger tips, then cover with cling film and let it rise for a further hour. During this time, work the dough about 3 times, using your finger tips to press it down and stretch it out gently towards the edges of the trays. At the end it should cover most of the tray and be about 2cm thick with bubbles throughout.
Preheat the oven to 220 degrees C, and prepare your toppings.
For the grape and fennel seed topping, stud the top of the dough with the grapes and sprinkle with a mix of the caster sugar and fennel seeds.
For the re onion and goat's cheese topping, mix the onion with the olive oil then scatter it on top of the focaccia before crumbling the goat's cheese on top.
Place the focaccia into the oven, baking for 10 minutes before reducing the temperature to 190 degrees C for a further 15-20 minutes.
Accessories you need
Olives, garlic and rosemary, and baby tomatoes make great toppings too.
For maximum shelf-life store in an air-tight container.
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.
Other users also liked...
- Lemon Drizzle Cake
- Spanish Cheesecake
- Home-made Chai
- Spring Green Smoothie
- Dried pear, date and almond loaf
- Almond Berry Muffins
- Pea and Mint Croquettes
- Indian Cauliflower Rice
- Faux Gras (vegetarian Foie Gras) from David Lebovitz
- Berry Green Smoothie
- Blueberry & Banana Breakfast Muffins (adapted from My Darling Lemon Thyme)
- Warm Millet with Berry Compote