Rosemary and Olive Focaccia
- 270 g warm water
- 20 g dried yeast
- 2 tsp caster sugar
- 35 g olive oil
- 450 g bakers or plain flour
- 2 tsp sea salt, flakes
- Fresh rosemary
- Pitted olives
8Recipe is created for
Place water, yeast, sugar and oil in TM bowl. Mix for 5 seconds on speed 6.
Add flour and half of the salt. Mix for 20 seconds on speed 6.
Set the dial to the closed lid position and knead for 2 minutes on interval speed.
Remove dough from bowl and allow to rise in a warm place for 45 minutes to an hour until doubled in size. Knock down and shape and allow to rise for a further 30 minutes.
Once risen, make dimples in top and press in olives. Brush with olive oil and sprinkle with rosemary leaves and sea salt.
Bake in a hot oven at 200C for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base.
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...
- Gluten Free Vegan Cob Loaf
- Orange choc chip hot cross buns
- Healthy, Moist Banana Bread
- jamies garlic tear and share
- Tabbouleh Bread
- Italian Nino's Focaccia
- Banana bread
- European style rolls
- Cauliflower buns/rolls (No grains / gluten / nuts / soy / diary) Paleo / LCHF
- LCHF, Paleo, Gluten Free, Sugar Free, Nut Free buns
- Greek Pita Bread