- 2 tsp instant dried yeast
- 1 tsp sugar
- 375 g water
- 500 g plain flour
- 1 tsp salt
- 2 tsp sesame seeds to decorate
- 1 tsp Nigella seeds to decorate
- 1 egg yolk
- 1 tbsp olive oil, plus extra for your hands
Place yeast, sugar and water into the thermomix bowl, and heat for 1min/37 degrees/speed 2.
Add flour and salt, mix 5sec/speed 5, then knead for 2min/"Closed lid" /"Dough mode"
Turn dough out onto Thermomat, or onto a lightly floured surface. Shape into a ball, wrap in thermomat, and set aside to prove until double in size or approximately 1 hour.
Place a baking tray into the oven, and pre heat it to 230 degrees.
Cut your dough in half, and place each half onto a sepatate piece of lightly floured baking paper, and flatten slightly with your hands. Cover with a damp tea towel, and leave to rise for 15 min.
Once risen, use oiled hands to stretch each piece of dough out to a 18x40 cm rectangle. Cover again and leave for 10 min.
Use your fingres to make dents all over the dough surface. Mix together oil and egg yolk and brush the mixture onto the dough. Sprinkle with the seeds.
Transfer one baking sheet with the dough onto the pre heated baking tray, and place in the middle of the hot oven. Bake for 8-10 min or until golden. Cool on wire rack. Dent, brush and seed the second rectangle, and bake as above.
If you don't want seeds, use a combination of garlic, herbs and rock salt on top of the focaccia instead.
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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