I recently posted a wonderful broccoli soup recipe and thought I'd follow this up with a foolproof focaccia (made in TM of course) I have no idea why I have not previously posted this, as it is a firm family favourite. I think I am guilty of only posting pretty bakes- my macarons being firmly in that category.
As regular readers, and Thermomix owners know, making bread in the TM is a joy. Every TM owner has an every day cook book (fast and easy cooking). I use a slightly different method and result is always the lightest focaccia ever.
The basic ingredients are:
- 350g water- bring this to tepid in TM bowl at 37° ( when light stops flashing it is tepid)
- 500g strong white bread flour
- 5g salt
- 7g instant yeast
- 5g sugar
- 30g olive oil ( try half and half with a speciality oil, say basil infused)
- chopped fresh rosemary, sundried tomatoes ( those ones in olive oil from the chiller are best) softened red onion to sprinkle just before baking.
Once your water is tepid, add all the other ingredient, apart from toppings to TM bowl and combine at speed 6/20 seconds.
Knead 2 minutes/ dough setting. I leave my dough in TM bowl to prove until it's almost knocking the lid off. I realise this puts your TM jug out of action, but I find it is a good reason to buy a second bowl, and gives the most wonderful prove.
After about an hour or doubled in size, tip out onto a lightly oiled baking sheet- your finished focaccia will measure about 22x33cm
Spread flat and sprinkle with toppings- the second prove will take about 30 minutes. Plate warmer in aga is the perfect place for this.
Bake 220°C/425°F or on rack on floor of roasting oven of aga for about 20 minutes.