focaccia thermomix

10 dari hampir 30 hasil pencarian terdekat untuk kata kunci focaccia thermomix oleh administrator realrecipeses.fun akan membuatmu bahagia.

image of Easy Thermomix Focaccia - Mama Loves to Cook

Easy Thermomix Focaccia - Mama Loves to Cook

Aug 18, 2021 · Making the Focaccia dough in the Thermomix is super simple. Much like making pizza dough or homemade tortillas, you can let the Thermomix do all the hard work for you. Do this by adding the water and yeast to the bowl and warm it slightly. Next you add the remaining ingredients and let the Thermomix dough/knead function work its magic.This Thermomix Focaccia recipe is an easy basic bread recipe, perfect for no-fuss baking. A delicious loaf in less than two hours..
From: mamalovestocook.com

This Thermomix Focaccia recipe is an easy basic recipe, perfect for a no-fuss bread baking experience.

Focaccia is one of my favourite types of bread to make. This recipe is easy and no-fuss and gives you a delicious loaf of focaccia in less than two hours.

Focaccia is perfect for slicing up and dipping in olive oil or for making scrumptious sandwiches.

Even if you are new to bread baking, you should have no trouble turning out an impressive loaf with this easy recipe.

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Ingredients

Focaccia uses the following store cupboard ingredients. Exact quantities can be found in the recipe card at the bottom of this post.

How to make Focaccia

Making Focaccia is easy - here is my step-by-step guide plus tips to make sure it is a success!

Step one: Make the dough

Making the Focaccia dough in the Thermomix is super simple. Much like making pizza dough or homemade tortillas, you can let the Thermomix do all the hard work for you.

Do this by adding the water and yeast to the bowl and warm it slightly. Next you add the remaining ingredients and let the Thermomix dough/knead function work its magic.

The Focaccia dough should be quite sticky and stretchy.

TOP TIP: rub olive oil on your hands before taking the dough out of the Thermomix bowl. This will make it much easier to handle and less likely to stick to your hands.

Step Two: Proofing the Focaccia dough

Before you remove the dough from the Thermomix, pour one tablespoon of the olive oil into a large bowl.

Use a paper towel to grease the sides of the bowl. There should still be a small puddle of olive oil in the bottom of the bowl.

Now transfer the dough from the Thermomix into the greased bowl. Turn it over in the olive oil so that it is coated.

Cover with a damp cloth and leave in a warm place for around an hour, or until it has doubled in size.

Step Three: infuse the olive oil

While the dough is proofing, infuse the oil with garlic and rosemary.

Place two tablespoons of olive oil in a jar with a lid. Remove the leaves from the rosemary stalk and add to the oil. Crush or finely grate the garlic and add to the oil.

Give it a shake, and set aside.

Step Four: Shaping and second proofing

Once the dough has doubled in size, you can remove it from the bowl and shape it on the baking sheet.

First line your baking sheet (around 9 x 13 inch is good) with baking paper. Then pour over one tablespoon of the infused olive oil.

Take the dough from the bowl (you will knock back the air as you do so) and stretch it out onto the baking sheet until it has almost filled it.

Now use your fingertips to poke deep dimples all over the dough. Cover with plastic wrap (there should be enough olive oil on the dough to prevent it from sticking) and leave for 30 minutes.

Meanwhile heat the oven.

Step Five: Baking

The dough should now have risen slightly. If the dimples are not so obvious anymore, go ahead and use your fingers to make some more.

Now take the final tablespoon of olive oil and drizzle it all over the bread. Arrange the rosemary leaves evenly across the surface and sprinkle over salt flakes.

Bake in the oven for 20 minutes then transfer to a wire rack for cooling.

Focaccia Topping Ideas

The great thing about Focaccia is it is very versatile and the world is your oyster when it comes to choosing toppings.

Here are some popular choices so feel free to mix and match!

Ideas for a Focaccia Sandwich

Soft and chewy focaccia sliced in half horizontally makes the best savoury sandwiches.

It works particularly well with deli meats, cheeses, roasted vegetables and pesto. Here are some combination ideas for the best focaccia sandwiches:

FAQs and Top Tips

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image of Homemade Focaccia: Thermomix Instructions Included

Homemade Focaccia: Thermomix Instructions Included

Sep 24, 2013 · 15) Dock surface of dough with docker or dimple it with fingers (only about ¾ of the way into the dough with your docker or finger tips) 16) Fill dimples with the 2 tablespoons of olive oil (approximately – drizzle over surface of dough) 17) Sprinkle generous amount of crystal sea salt (larger crystals) over surface (a touch more than you think would be needed as this is …Homemade Focaccia: Thermomix Instructions Included: This is the best Homemade Focaccia you will ever make. Step by step photo instructions for making it with a Thermomix machine and without. YUM! #thermomixbread #focaccia #thermomixfocaccia.
From: www.acanadianfoodie.com

This spectacular recipe takes 3 minutes to make in a Thermomix Machine

Homemade Focaccia! Look at the crumb in this bread. This is a very special recipe. I promise you that if you make it, it will become a family favourite.

It has been a while since I have raved about my Thermomix machine. This is another recipe that I make all the time in the machine and it takes literally 3 minutes to make, mix, and knead. I have included the recipe for those of you without a machine, too. But, for all my clients, and the Thermomix owners throughout the world, this is a recipe you will want to make over and over.

I think I grew my sage just for this bread. I have the most lovely sage growing in my herb garden just outside of my kitchen door every summer. The fuzzy velvet silvery leaves are lush and fragrant, but I don’t use them for many things… some meat dishes, deep-frying for garnish, and this bread. I use a good amount. About two of the bunches you see on the stem in the foreground, below.

I add an equal amount of flat-leafed parsley because it grows prolifically in my garden and is delicious. I think the reason I use the last herb is part of the reason I use the first two: Are you goin’ to Scarborough Fair? Parsley, Sage, Rosemary and Thyme… I grow fragrant and lively little leafy thyme, too… but, stopped with the rosemary. I use less of it, as it is stronger in flavour, but still a good amount. About 3 strong long sprigs, minced and the fourth for the garnish on the top. I hum the song every time I make the bread unless I am making it for a demonstration. Then, I am just too busy talking. This round was made for a demonstration very early last Saturday morning.

Early because dad’s still fighting the good fight in the hospital and my client was kind. I also love mornings and bread in the oven on a Saturday morning is kind of a celebration of life, isn’t it?

It felt perfect. I used about twice the amount of rosemary above, inside of the bread, and about that same amount on top of it, for garnish. I grow a variety of kinds. Some are dense and thick, and others, like the one in the photo, are more relaxed.

The dough is docked before baking. That can be done with a docker, as I did (the reason there are holes pierced in the surface), or with one’s fingers. Either way, it must be docked, gorgeous fruity olive oil poured over the surface and captured by the docking, salted with chunky sea salt and garnished with whatever is inside: olives, herbs, sun-dried tomatoes… it is up to you. The salty crunch of the crust is part of the allure when eating this focaccia.

The light, moist and cheesy herb-scented interior provides the perfect foil to that crisp crunchy salty crust. It has to sit for a bit to cool, as do all breads, if one can resist… otherwise, the interior is gummy and appears undercooked.

Have your eye on the slice you want? Though it is only a North American thing, I do love dipping this into a balsamic-olive oil splash to add a little kick to the mix.

WP Recipe Maker #72536remove

Homemade Focaccia Thermomix instructions for this recipe are included as well as how to make it sans Thermomix. This is a very versatile recipe that lends itself to a variety of concoctions added to it. Course: Bread Cuisine: Canadian Italian Prep Time: 3m Cook Time: 35m Total Time: 38m Author: Valerie Lugonja – 50 g Parmesan cheese – 230 g water – 20 g yeast fresh or non-instant – 5 g salt (but I usually leave this out due to the Parmesan and the salt on top) – 350 g flour – 20 g olive oil – 3 tablespoons flat-leafed parsley leaves and tender stems finely chopped – 2 tablespoons fresh sage leaves only, finely chopped – 1 tablespoons rosemary needles only, finely chopped Garnish – 1 teaspoon coarse sea salt – 1-2 tablespoons extra virgin olive oil – 1-2 stems rosemary needles Instructions for the Thermomix: 1) Prepare herbs; set aside 2) Weigh Parmesan cheese in TM bowl; grate for 1 second on Turbo 3 times 3) Weigh flour and yeast into TM bowl on top of cheese; mix to combine for 5 seconds, speed 3-4 4) Weigh salt into TM bowl; mix to combine for 5 seconds, speed 3-4  5) Weigh olive oil and tepid water into TM bowl; mix to combine for 10 seconds, speed 4-7 until ingredients clump together into a ball 6) Set time to 2 1/2 minutes; speed on Knead 7) After two minutes, put minced herbs into TM bowl through hole in lid while still kneading 8) Prepare 2.2-litre ThermoServer just before placing dough into it to proof by pouring boiling or hot water into its cavity, sit for 15 seconds, remove, dry completely and coat lightly with olive oil OR lightly oil a bowl 9) Dust hand lightly, but completely, with flour; remove dough from TM bowl with that hand (prevents sticking) and place dough inside ThermoServer to proof OR place in prepared bowl covered with damp cloth, then… 10) Place full glass of water into microwave on high for one minute; remove and place dough quickly into the warm humid environment to proof 11) Proof dough 45 minutes or until double in size 12) Pre-heat the oven to 350 F; cover baking sheet with parchment paper 13) Once dough has doubled in size; gently loosen sides of dough with D-shaped spatula, working to not deflate any of the air 14) Turn bowl of dough completely upside down in middle of parchment paper on baking sheet (Plop!) 15) Dock surface of dough with docker or dimple it with fingers (only about ¾ of the way into the dough with your docker or finger tips) 16) Fill dimples with the 2 tablespoons of olive oil (approximately – drizzle over surface of dough) 17) Sprinkle generous amount of crystal sea salt (larger crystals) over surface (a touch more than you think would be needed as this is to be a salty crust) 18) Add rosemary needles randomly over top in a rustic fashion, to garnish 19) Bake 25 minutes 20) If top is not golden, turn on grill for one minute, watching closely, and turning pan once during this time, to ensure even browning on the surface of the crust 21) Rest crusty bread 20 minutes before slicing; serve with dipping oil or a mixture of oil and balsamic vinegar (If you can’t wait 20 minutes, use a serrated knife, place loaf on end vertically, and slice) 22) Get ready to hear a lot of lip-smacking groans of pleasure Instructions for the Dough without the Thermomix: 1) Shred the Parmesan cheese: freshly grated cheese makes a big difference to the flavour of this bread 2) Measure all other dry ingredients into a large bowl; sift through fingers to combine 3) Measure liquid ingredients in another small pouring vessel and pour into the dry ingredient bowl along the sides; work to combine the moisture into the dry ingredients with your hands and fingers until the mixture begins to form a ball 4) Add the herbs; continue to combine the ingredients into a ball 5) When the dough comes together, begin to knead it, using only a lightly (lightly) floured surface and a bakers scraping spatula to assist with the kneading and counter cleaning (back into the dough) as you knead 6) When you have kneaded the dough until elastic, coat a medium bowl with a little olive oil 7) Place the dough into the olive oil bowl to proof (45 minutes to one hour); covered 8) Pre-heat the oven to 350 F 9) Cover baking sheet with parchment paper 10) Carefully turn bowl of dough upside down on the baking sheet covered with the paper; do not deflate the dough 11) Dock the surface of the dough 12) 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 with your fingers, or a docker 13) Sprinkle a generous amount of crystal or large chunky sea salt over the surface (a touch more than you think would be needed) 14) Add garnish: rosemary, sliced olives, sun-dried tomato chunks (whatever you like and whatever is in the bread) 15) Bake for 25 minutes; turn off the oven and leave for 10 more minutes 16) Rest crusty bread 20 minutes before slicing and serve with dipping oil or a mixture of oil and balsamic vinegar (get ready to hear a lot of lip-smacking groans) Parmesan cheese must be at room or refrigerator temperature as a blade may become engorged in frozen cheese and damage the Thermomix machineThe only time yeast needs to proof with water and sugar is if it might be old; if it is recently purchase, or used regularly, it can be very effectively and simply worked into the flour as done hereTepid water is room temperature: it should feel neither warm, nor cool. If necessary, err on the side or ever so slightly warm. Alternatives:The possibilities are endless with this recipe. Make it your own. Add: • ½ cup of sliced olives, removing the pits• ½ cup of finely chopped sundried tomatoes• ½ cup chopped roasted garlic• or any combination of the above or whatever else you think you may enjoyAlways garnish the top of the loaf with what is in the loaf, so if you have:• olives and herbs in it; garnish with sliced olives and herbs• sundried tomatoes and herbs in it; garnish with sundried tomato slivers and herbs• roasted garlic and herbs in it; garnish with roasted garlic chunks and herbs  

Homemade Focaccia: Docking the Dough

After rising, do not punch the air out of the dough that you just took the time to rise within it. Carefully release the dough from the proofing bowl onto a parchment lined baking tray with a D-shaped bread spatula. Dock the focaccia with your fingers, or with a docker as the indents will hold the fruity gorgeous olive oil necessary for the legendary focaccia crust. This may look like a lot of oil, but you can measure 2 tablespoons and drizzle it over your focaccia. It is no more than that. The large salt crystals do make a difference. A good tablespoon or more are sprinkled over the oil, then garnish with whatever you have inside: herbs, olives, sun-dried tomatoes… and bake in the oven for a mere 25 minutes.

Broil for a couple of minutes to brown the crust. Rest for another 15 before slicing into the cheesy herby goodness of this gorgeous loaf.

Below, a focaccia with green olives inside!

If you make it, please tell me!


image of Focaccia by Kateris. A Thermomix ® recipe in the category ...

Focaccia by Kateris. A Thermomix ® recipe in the category ...

May 06, 2015 · 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. 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. Once combined in a ball, set the time to 2 minutes, …Recipe Focaccia by Kateris, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Breads & rolls..
From: www.recipecommunity.com.au

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.


image of Caramelised Onion Focaccia by megancetinic. A …

Caramelised Onion Focaccia by megancetinic. A …

Jan 19, 2015 · Recipe's preparation. 1. Place water and yeast into mixing bowl and heat 2 min/37 degrees/speed 1. 2. Add olive oil, flour and salt and mix 20 sec/speed 6, …Recipe Caramelised Onion Focaccia by megancetinic, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Breads & rolls..
From: www.recipecommunity.com.au

1. Place water and yeast into mixing bowl and heat 2 min/37 degrees/speed 1.

2.  Add olive oil, flour and salt and mix 20 sec/speed 6, then knead 2 min/"Dough mode".

3.  Transfer dough into a greased bowl, cover in plastic wrap or a lightly  dampened kitchen towel and leave to prove in a warm place until doubled in size (approx. 1 hour).

4. Whilst the focaccia is proving, prepare the onions.

5. Place all the ingredients, except the rosemary into mixing bowl and cook 10 min/Varoma/  /  .  Scrap down sides of mixing bowl with spatula and cook a further 10 min/Varoma/  /  with measuring cup removed.

5.  Remove to cool completely.

6. Preheat oven to 200 degrees, Knock down dough, then transfer onto prepared baking tray.  Leave to prove for another 30 minutes.

7. Coat the focaccia with the caramelised onions and push the sprigs of rosemary throughout the top of the bread.

8. Bake for 20-30 minutes until golden brown.


image of Focaccia al romero, receta de cocina con Thermomix fácil ...

Focaccia al romero, receta de cocina con Thermomix fácil ...

May 01, 2012 · Esta receta de focaccias al romero hechas con thermomix es facilísima de preparar. Desde que compré esta máquina, hará unos doce años, se acabó para mi lo de …Te explicamos paso a paso, de manera sencilla y con Thermomix, como hacer la receta de focaccia al romero. Tiempo de elaboracion, ingredientes,.
From: www.directoalpaladar.com

Esta receta de focaccias al romero hechas con thermomix es facilisima de preparar. Desde que compre esta maquina, hara unos doce anos, se acabo para mi lo de amasar con esfuerzo, es de una gran ayuda sobre todo cuando voy apurada de tiempo. El modelo de mi thermomix es el 21, pero la preparacion es la misma para el modelo 31.

El romero lo recogi del campo el fin de semana pasado, ayudada por mis hijos. A ellos todo lo que sea colaborar en mis recetas les encanta. No estaba aun del todo seco pero quedo igual de bueno y la cocina quedo impregnada de un aroma delicioso.

Con que acompanar la focaccia al romero

Comimos las focaccias al romero casi recien sacadas del horno. Supongo que frias debian estar igual de buenas pero tendre que hacerlas de nuevo para comprobarlo. Como nos gustaron tanto no creo que en casa nadie proteste por ello. La corteza superior, ligeramente crujiente por efecto de la sal y las hojitas de romero, fue especialmente deliciosa.

En Directo al Paladar | Focaccia picante a la provenzal. Receta
En Directo al Paladar | Receta de focaccia de tomates cherry, romero y jamon de hembra


image of Focaccia de aceitunas negras y tomillo con Thermomix

Focaccia de aceitunas negras y tomillo con Thermomix

Nov 28, 2011 · Ya sabéis que Italia es uno de mis países favoritos. Eso lo repito cada dos por tres cuando escribo pero sobre todo se nota en muchas de las recetas del blog.En este caso he preparado una Focaccia, que es un pan italiano, normalmente rectangular.Suele estar acompañado de hierbas aromáticas (tomillo, orégano, romero…) e ingredientes como el …La focaccia es un pan Italiano parecido a la pizza que normalmente lleva hierbas aromaticas y ingredientes como aceitunas, tomates, etc... Todo muy meditarraneo.
From: www.velocidadcuchara.com

Ya sabeis que Italia es uno de mis paises favoritos. Eso lo repito cada dos por tres cuando escribo pero sobre todo se nota en muchas de las recetas del blog. En este caso he preparado una Focaccia, que es un pan italiano, normalmente rectangular. Suele estar acompanado de hierbas aromaticas (tomillo, oregano, romero…) e ingredientes como el tomate seco, las aceitunas negras, el ajo, etc… Un rollo muy mediterraneo y que es un buen acompanamiento para otro plato. Como todo pan requiere su tiempo de levado asi que no tengais prisa o saldra un churro en lugar de una Focaccia. Un beso.


Foccacia de aceitunas negras y tomillo
Ingredientes: Aderezo:
100gr aceite de oliva virgen extra con ajos machacados y tomillo
Para la masa madre:
100gr de agua
170gr de harina de fuerza
5gr de levadura de panaderia fresca o 1/2 sobre de la deshidratada
1 cucharadita de azucar
Masa del pan:
260gr de agua
10gr de levadura fresca de panaderia o el resto del sobre de la deshidratada
50gr del aceite macerado
450-470gr de harina de fuerza (la cantidad puede variar un poco)
2 cucharaditas de sal
Acabado:
Aceitunas negras cortadas
Tomillo

Preparacion:
1.- Machaca un par de ajos y mezcla con medio cubilete de aceite (50gr) y unas hojas de tomillo.
2.- Prepara la masa madre: pon todos los ingredientes en el vaso y mezcla 15 segundos en velocidad 5, se querara un poco suelta la masa, haz una bola. Luego llena un bol con agua templada, introduce la bola de masa y espera a que flote unos 15 minutos.
3.- Hacer el pan: agrega el agua y la mitad del aceite macerado (50gr) colandolo, templa durante 1 minuto, 37o, velocidad 1.

Foccacia de aceitunas negras y tomillo

Foccacia de aceitunas negras y tomillo
4.- Agrega la levadura y mezcla 10 segundos en velocidad 3.
5.- Incorpora la harina y la sal y mezcla 15 segundos en velocidad 6.

Focaccia de aceitunas negras y tomillo

Focaccia de aceitunas negras y tomillo
6.- Anade la masa madre y amasa 1 minuto y medio, vaso cerrado y velocidad espiga. Deja en el vaso hasta que doble su volumen y la masa salga a traves del cubilete.

Focaccia de aceitunas negras y tomillo

Focaccia de aceitunas negras y tomillo
7.- Prepara la foccacia: retira la masa del vaso, amasala para sacarle el aire sobre una superficie bien enharinada. Prepara una bandeja con papel de hornear y pon la masa, estirala y vierte por encima la otra mitad del aceite macerado.

Focaccia de aceitunas negras y tomillo

Focaccia de aceitunas negras y tomillo
8.- Haz hoyos con los dedos, vierte el tomillo y las aceitunas negras por toda la superficie y deja reposar la masa 45 minutos sin tapar.

Focaccia de aceitunas negras y tomillo

Focaccia de aceitunas negras y tomillo
9.- Precalienta el horno a 220-240o y hornea 15 minutos.

Fuente: receta de Rives


image of Thermomix Homemade Focaccia - BigOven

Thermomix Homemade Focaccia - BigOven

Thermomix Homemade Focaccia 1 teaspoon Rock Salt 1/2 tablespoon Sugar 2 teaspoons Yeast 650 grams Bread Flour 55 grams Extra virgin olive oil + water to make 370 g total 3 sprigs Fresh rosemary Golden raisins Instructions for the Thermomix: Place yeast, flour, salt, sugar, oil and water in bowl. Add rosemary leaves.Thermomix Homemade Focaccia recipe: Judy McGloin's recipe.
From: www.bigoven.com

Instructions for the Thermomix:

Place yeast, flour, salt, sugar, oil and water in bowl. Add rosemary leaves. Mix 1 minute, 37 degrees, speed 1.

Knead 2.30 minutes on the wheat button setting but add the raisins for the last 20 seconds. If you miss the time then simply add the fruit and mix on reverse speed for a few seconds.

Leave to rise til double in size.

Shape dough into 2 flattish shapes - round or oval - and leave to rise again on a lined baking sheet covered with a cloth.

Heat oven to 200 degrees.

Make indentations with your finger and then pour oil into all the holes you have made. Sprinkle the loaves with sea salt and bake for 25 minutes. Turn the oven down to about 190 after 5 minutes.

Cool on a wire rack. It is best to eat them immediately in which case pour more oil over while the bread is still hot. Otherwise cool and store or freeze them. Heat them up to serve and pour oil over when they come out of the oven.


image of Focaccia Thermomix Recipe @ Not Quite Nigella

Focaccia Thermomix Recipe @ Not Quite Nigella

Apr 16, 2020 · Decorative Focaccia Using a Thermomix. An Original Recipe by Lorraine Elliott. Preparation time: 10 minutes plus 1 hour resting. Cooking time: 30 minutes. 500g/1.1lbs. plain flour; 500ml/16.9flozs. lukewarm water; 1 teaspoon/6g salt; 2 teaspoons/7g instant dried yeast OR 50-100g (1.7-3.5ozs) sourdough starter (see note below)Focaccia is one of the easiest breads to make and it's made even simpler and faster using the Thermomix! The wet dough is poured into lined pan so there is very little dough left behind. Make pretty patterns with the odds and ends of your crisper ingredients!.
Keyword: focaccia, bread, thermomix
From: www.notquitenigella.com

Focaccia is one of the easiest breads to make and it's made even simpler and faster using the Thermomix! The wet dough is poured into lined pan so there is very little dough left behind. Make pretty patterns with the odds and ends of your crisper ingredients!

Can I use a sourdough starter instead of yeast? Yes! Sourdough starter is ideal for this slow rise focaccia as it can take longer than instant dried yeast to rise. Please use 50g/1.7ozs during summer and 100g/3.5ozs during winter (the dough needs a bit more of a boost during cooler weather).

Decorative Focaccia Using a Thermomix

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes plus 1 hour resting

Cooking time: 30 minutes

If you are using a sourdough starter, please use 50g/1.7ozs during summer and 100g/3.5ozs during winter

After the 20 second mix

Step 1 - Line a large, deepish (at least an inch deep) 30x40cm or 12x16inch tray with parchment. Add the salt and water to the Thermomix and set the temperature to 37C. Heat for 2 minutes on speed 2.5. Add the flour and yeast to the bowl and set to speed 5 and mix 20sec. Then set to knead 3 minutes. It will be a very wet dough.

After the kneading

Step 2 - Pour half of the olive oil onto the base of the prepared tin and spread to the sides with a brush. Pour the bread dough over the oil in the tray and spread to the sides with a spatula. Brush with remaining oil. Cover with another larger tray and then a cloth. Allow to rise in a warm area for 1 hour.

Step 3 - Preheat oven to 180C/350F. Make a pattern with the vegetables. Bake for 20 minutes and then bake at 200C/400F for 10 minutes.


image of Thermomix Focaccia - Gastromony

Thermomix Focaccia - Gastromony

Thermomix Focaccia. About six months before I lashed out and bought my beloved Thermomix, I had purchased another expensive kitchen appliance; my Kitchen Aid stand mixer. This beautiful candy apple red mixer did all my baking preparations for me and it was literally like having another set of hands in the kitchen.About six months before I lashed out and bought my beloved Thermomix, I had purchased another expensive kitchen appliance; my Kitchen Aid stand mixer. This beautiful candy apple red mixer did all my baking preparations for me and it was literally like having another set of hands in the kitchen. I was in love and […].
From: gastromony.com

About six months before I lashed out and bought my beloved Thermomix, I had purchased another expensive kitchen appliance; my Kitchen Aid stand mixer. This beautiful candy apple red mixer did all my baking preparations for me and it was literally like having another set of hands in the kitchen. I was in love and I am still in love.

I was a bit distressed when my Thermomix consultant declared that the TMX would replace every other appliance in my kitchen. I didn’t really want my stand mixer replaced (it cost a LOT of money, ya know?). I started seeing similarities between the TMX and the T1000 andt I was determined that the Thermomix would not terminate my stand mixer (or my rice cooker). I did however say asta la vista to my juicer, blender, ice crusher, bread maker and mini food processor :)

Four months on from taking delivery of the TMX,  I was still putting off making bread with it. It was something I used to do with the stand mixer and I felt that I would be betraying it by letting the T1000… I mean the Thermomix… take care of the kneading. I was curious though and decided to bite the bullet and do up a serve of focaccia as per the main cookbook’s recipe. Just as I feared, the TMX rocked the dough. It did a perfect job of kneading and the dough was beautifully consistent.

After letting the dough prove a couple of times, I beat it into a basic focaccia shape (an odd oblong shape in my case). I had bought some divine marinated olives (garlic, chilli, Parmesan and herbs) from my Swan Valley tour so I chopped half a cupful up and topped the focaccia dough with it and some shaved Parmesan. 20 minutes in the oven and I had amazingly soft focaccia! It was amazing fresh from the oven but even three days on, it’s still very edible (although I toasted my slices and ate them with the TMX tuna dip).

TMX 1. Stand Mixer 0. Sigh… In my stand mixer’s defense, it does a mean bread and pizza dough too so maybe it’s 1-All for now :)


image of Baking| Ottolenghis Brilliant Focaccia ... doesn't get ...

Baking| Ottolenghis Brilliant Focaccia ... doesn't get ...

Sep 02, 2012 · Thermomix: Place starter and remaining dough ingredients in bowl of TM, mix at Speed 6 for 30seconds, then knead for 4 minutes. Brush a large bowl with oil, place the dough in it and brush the surface of the dough with more oil. Cover the bowl with a damp cloth and leave in a warm place for one hour or until the dough has again doubled in size.Even the dieting diva loved it and couldn’t stop nibbling. It’s no nice and chewy she declared! It really is and that’s the beauty of Ottolenghis recipes…they ALWAYS deliver. The kids had focaccia sandwiches for dinner that night with chicken salami, homemade pesto and mozzarella.The verdict – ♥♥♥!.
From: www.passionateaboutbaking.com

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fisher

Ottolenghis FocacciaIt was bread baking day. Sometime days are like that, now rather rare, and with a relatively ‘free’ day comes the urge to make bread. Chatting with Sangeeta on FB, she was sipping her morning tea, me already on my second coffee and the laundry whirring annoyingly, I was hit with a ‘bread baking feeling‘ . By afternoon I had a brilliant Focaccia bursting with flavour yelling to get out of the oven!Ottolenghis FocacciaThe bread recipe caught me by surprise. In my head I had a slightly quicker bread, something which would just do a single rise, yeast & all. I turned to one of my all time favourite books, Ottolenghi, The Cookbook but didn’t read the recipe thoroughly though …Ottolenghis Focaccia I always heel ‘happy’ when I read the book – so much quality food, fresh produce holding the key to the end result, recipes from the heart, colours and flavours that leap out of the pages … and photographs that tantalise the tastebuds! Even if I don’t cook / bake out of it, it keeps me strangely satisfied!Ottolenghis Focaccia I weighed the ingredients, added the water … and took a double take! This was just the starter, or a preferment! There was going to be LOTS of bread! For some reason the elder teen rejects bread these days because of her diet, cutting back carbs etc, yet the rainy weather had me in a bread baking frame of mind!! I wanted to bake real bread, slow bread … not a quick, non yeast bread!Ottolenghis Focaccia Thankfully the trusted Thermomix is always at hand and takes the work out of kneading. There was plenty of rising to happen. First the preferment, then the 1st rise, then some folding {almost like rough puff pastry}, then some more rise. All this folding and rising resulted in a delightfully nice dough… and in turn, a delightfully nice bread!Ottolenghis Focaccia I baked half on day one and punched down the other half and refrigerated it for day two. NICE!! It was even better the next day with a third slow rise in the fridge … and ‘bubbly and squeaky‘ as Dorie Greenspan would call it! It’s a beautiful dough to have in the fridge. Both days the bread didn’t last long… quite an addictive bake!Ottolenghis Focaccia Even the dieting diva loved it and couldn’t stop nibbling. It’s no nice and chewy she declared! That’s the beauty of Ottolenghis recipes…they ALWAYS deliver. The kids had focaccia sandwiches for dinner that night with chicken salami, homemade pesto and mozzarella. The verdict – ♥♥♥!Ottolenghis FocacciaThe dehydrated tomatoes from Fab India were SO disappointing; I’m not going back there in a hurry! On the other hand, the queen olives stuffed with pimento from Leonardo are absolute winners. That jar’s not safe once it’s open … you cannot keep away from it … delectable! So is the Leonardo Gold Olive Oil that I slathered on top … it just made the bread sing!!Ottolenghis FocacciaIt’s a bread I am going to make often. I like that it baked even better the next day, so maybe the next time I leave it in the fridge for a slow overnight rise. Bread baking days are here again … and I’m loving it!! I am also excited as I have a sourdough starter from Sangeetaon my counter {it’s alive and bubbling I think} and I can see more bread in the coming days!

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Also find me on The Rabid Baker, The Times of India


image of Day 4: Focaccia - Sophia's Kitchen

Day 4: Focaccia - Sophia's Kitchen

If not, cover the dough with a tea towel. Preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Once proved, make finger indentations across the dough by pushing in your finger tips. Then decorate with any of the toppings you like. Bake the focaccia for 20-25 minutes until baked and fluffy.Welcome to day 4 of the #7days7breads challenge. The gluten free bread was like biting into a cloud yesterday and you are sure in for a treat today. It’s a totally different technique today and I cannot wait to show you how to make focaccia. Remember, I will be there every day to guide you through the….
From: sophiaskitchen.blog

Welcome to day 4 of the #7days7breads challenge. The gluten free bread was like biting into a cloud yesterday and you are sure in for a treat today. It’s a totally different technique today and I cannot wait to show you how to make focaccia. Remember, I will be there every day to guide you through the recipes, share my tips and hints and at the end you can share your results on social media using #7days7breads to win amazing prizes. I am also on Facebook every day live to show you how to master each recipe and technique at home with hardly any effort. All recipes are designed to be easy to follow and at the end you can enjoy a freshly baked loaf at home.

Focaccia is one of those Italian breads that sounds much more complicated than it is. I love making a nice focaccia for snacks or even for dinner. Sometimes I add some sun-dried tomatoes or cherry tomatoes or even some olives. It is almost like a fluffy pizza bread. Let’s make it together and you’ll see how easy it is.

What you will learn:

Day 4: Focaccia

Making focaccia at home is so different to any other bread dough. Rather than being able to knead it nicely and forming a ball, you will have to handle a very wet and gluey mass that is everything but easy to handle. I must admit I quite like handling focaccia dough and think it is absolutely fantastic but there are a couple of things that are different about this Italian delicatessen.

Firstly, the dough that we are making this time is a lot wetter than the usual dough. Italian bread such as focaccia or cabbala or even breadsticks tends to be a lot softer and the reason for that is to create more air bubbles and a very soft texture which makes it the ideal dipping tool for olive oil or soup. Luckily we don’t have to knead it by hand although I would highly recommend it if you are ever in doubt of the powers of your Thermomix. Trust me, after that you will never want to knead a dough by hand again. It is such hard work and the last time I did it my arm was nearly swollen. Handling the dough is the other very different aspect of focaccia and basically it is best to use slightly oiled hands in order to handle and form the dough better. Remember here, the less you touch and shape the dough the better for the preservation of the air bubbles and lovely fluffy texture. During the second prove the focaccia can be toped with any toppings you like. You can treat it almost like a naked pizza with just toppings and no sauce only that you need to add a little less of the toppings than you would with pizza.

If you would like to attempt to make some awesome breadsticks you can actually use the same recipe and flatten your dough a little more with slightly oiled hands. Then you use a pizza roller to cut long strips that you can slightly separate on the baking tray. I love that as a little snack. These breadsticks work really well with some freshly grated parmesan cheese or some dried oregano.

Top Tips for better results An extra task

Apart from learning how to make yeasted bread, we will also start a fresh sourdough starter at home and learn all about sourdough bread baking in the last few days of the challenge. For now I will explain to you how to make your own starter and everyday at the same time we will feed it. In my Facebook live tutorial I will explain exactly what it is all about so that you get the most out of it.

Sourdough Starter Day 4: 

By now there will be lots of activity in your starter. It should be very bubbly and smell like cider. Remove the lid from the jar and place it on top of the mixing bowl. Measure 50g light rye flour and 50g tap water. If your tap water is not suitable then use bottled water instead. Mix it with a spoon at this stage until the mixture resembles a creamy paste. Place the lid ajar and leave at room temperature for 24 hours. We will revisit this again tomorrow.

Ingredients Focaccia

Toppings

Method


image of Focaccia de jamón y queso con cebolla, receta con ...

Focaccia de jamón y queso con cebolla, receta con ...

Oct 23, 2014 · Para poder disfrutar de esta receta de focaccia de jamón y queso con cebolla hecha con Thermomix en todo su esplendor, os aconsejo comerla justo después de sacarla del horno. Si la dejáis ...Te explicamos paso a paso, de manera sencilla y con Thermomix, como hacer la receta de focaccia de jamon y queso con cebolla. Tiempo de elaboracion,....
From: www.directoalpaladar.com


image of Focaccia di nino, de patata | Velocidad Cuchara

Focaccia di nino, de patata | Velocidad Cuchara

Oct 07, 2015 · Pon en el vaso de la Thermomix®, la patata cruda cortada en trozos y los 25 gr de levadura de panadería. Tritura 10 segundos en velocidad 10. Añade la cucharada de azúcar, la harina, el agua y la sal y programa 3 minutos, vaso cerrado, velocidad espiga. Cuando acabe el tiempo programa 3 minutos en velocidad 6 y deja que la masa leude dentro ...Receta Italiana de Focaccia di Nino con patata, la elaboramos en un momento en Thermomix ® y el relleno lo eliges a tu gusto. Te damos opciones..
From: www.velocidadcuchara.com


image of Gluten Free Focaccia Bread Thermomix Recipe | Cook With Janie

Gluten Free Focaccia Bread Thermomix Recipe | Cook With Janie

Focaccia is a popular Italian flat bread and it’s one of the things I missed when I went gluten free last summer. Luckily, several years ago I took inspiration from Leslie Collins and Adriana Rabinovich, who both cook for coeliacs, to create a delicious GF focaccia recipe using Thermomix – grinding the flour freshly makes such a wonderful difference to the flavour.Focaccia is a popular Italian flat bread and it’s one of the things I missed when I went gluten free last summer. Luckily, several years ago I took inspiration from Leslie Collins and Adriana Rabinovich..
From: cookwithjanie.com


image of Focaccia Bread Art @ Not Quite Nigella

Focaccia Bread Art @ Not Quite Nigella

May 05, 2020 · You can also do it in the Thermomix as it's a super wet dough so you can just pour it out of the jug and not a lot is left behind in the blades. See my Focaccia Thermomix recipe here. I have one really helpful focaccia tip when making you own decorative focaccia, especially an intricate mosaic pattern like this.It's time to get more creative and fun with your focaccia! Make a creative mosaic pattern on your bread. Not only does it make it pretty but it makes your focaccia even tastier with the added vegetables. Take a peek at how to make this Moroccan Tile Mosaic Focaccia - it's easier than you think!.
Keyword: focaccia, bread
From: www.notquitenigella.com


image of Focaccia - THERMOMIX

Focaccia - THERMOMIX

Focaccia A 170 g Water 1 teaspoon Instant Dry Yeast 10 g Sugar 10 g Olive Oil B 300 g Bread Flour 20 g Garlic Slices. Previous. Next. ×. Step 1. 1. Place ingredients A into TM bowl to mix for 30sec at 37degree Celcius using speed 2. 2. Add Bread flour and salt. , for 2 mins. leave in the TM bowl to proof for 15mins..
From: my.thermomixrecipes.com


Focaccia Bread in the Thermomix - YouTube

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From: www.youtube.com


image of Focaccia - Cookidoo® – the official Thermomix® recipe platform

Focaccia - Cookidoo® – the official Thermomix® recipe platform

500 g strong white bread flour. 1 tsp sugar (optional) 1 ½ tsp dried instant yeast. 30 g olive oil. 350 g water, warm, plus extra for sprinkling. 1 tsp fine sea salt. 30 cherry tomatoes, halved. 2 Tbsp fresh rosemary leaves, chopped. 1 tsp coarse sea salt.A world of Thermomix® recipes - Cookidoo® brings you delicious food all over the world. With thousands of recipes and ideas, you'll find mouth-watering inspiration every time you log in..
From: cookidoo.international


image of Focaccia - Cookidoo® – the official Thermomix® recipe platform

Focaccia - Cookidoo® – the official Thermomix® recipe platform

Focaccia. 4.1 (62 ratings) Sign up for free. Difficulty easy. Preparation time 5min. Total time 35min. Serving size 1 porción. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced. ... DEMO THERMOMIX 7 Recipes, Mexico EXPERIENCIA THERMOMIX® 19 Recipes, Mexico ...A world of Thermomix® recipes - Cookidoo® brings you delicious food from all over the world. With thousands of recipes and ideas, you'll find mouth-watering inspiration every time you log in..
From: cookidoo.thermomix.com


Focaccia - Cookidoo® – the official Thermomix® recipe platform

Ingredients. 350 g water. 2 tsp dried instant yeast or 20 g fresh yeast, crumbled. 1 tbsp extra virgin olive oil, plus extra for greasing. 500 g baker's flour. 1 tsp salt, plus extra for sprinkling. 2 sprigs fresh thyme or rosemary, leaves only, for sprinkling..
From: cookidoo.com.au


image of Sourdough Starter Discard Focaccia - Thermomix USA

Sourdough Starter Discard Focaccia - Thermomix USA

1 packet/envelope active dry yeast. or 2 ¼ tsp active dry yeast. 16 oz all-purpose flour. 6 oz sourdough starter discard (unfed) 2 ½ oz extra virgin olive oil, divided, plus extra to drizzle. 1 tsp salt. flaky sea salt, to sprinkle. 2 sprigs fresh rosemary, leaves only.A world of Thermomix® recipes - Cookidoo® brings you delicious food from all over the world. With thousands of recipes and ideas, you'll find mouth-watering inspiration every time you log in..
From: cookidoo.thermomix.com


Onion Focaccia Recipe (Thermomix® Singapore) - YouTube

Try out this delicious and fragrant Onion Focaccia recipe, one of our Thermomix® Cooking Experience dishes, made easily with Thermomix®! 😊Crispy on the outs....
From: www.youtube.com


image of Focaccia - Cookidoo® – the official Thermomix® recipe platform

Focaccia - Cookidoo® – the official Thermomix® recipe platform

TM6 + Thermomix Friend ... Focaccia. 4.8 (219 ratings) Sign up for free. Difficulty easy. Preparation time 15 min. Total time 3h. Serving size 12 portions. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced. Preparation time.A world of Thermomix® recipes - Cookidoo® brings you delicious food all over the world. With thousands of recipes and ideas, you'll find mouth-watering inspiration every time you log in..
From: cookidoo.co.uk


image of Sourdough Herb Focaccia - THERMOMIX

Sourdough Herb Focaccia - THERMOMIX

Step 11. Sprinkle coarse salt all over the surface of the dough. Step 12. Add Rosemary needles randomly, over surface of dough in a rustic fashion, to garnish. Step 13. Bake for 25 minutes or until the top is golden brown in pre-heated 180 degree C oven. Turn off oven and leave Focaccia in oven for another 10 minutes..
From: my.thermomixrecipes.com


image of Focaccia with Sea Salt Flakes (TM5/6 Metric) - Cookidoo ...

Focaccia with Sea Salt Flakes (TM5/6 Metric) - Cookidoo ...

Focaccia with Sea Salt Flakes (TM5/6 Metric) Difficulty easy. Preparation time 20 min. Total time 1h 40 min. Serving size 16 pieces. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced. Preparation time.A world of Thermomix® recipes - Cookidoo® brings you delicious food all over the world. With thousands of recipes and ideas, you'll find mouth-watering inspiration every time you log in..
From: cookidoo.international


image of skinnymixer's 5 Herb & Garlic Spelt Focaccia - skinnymixers

skinnymixer's 5 Herb & Garlic Spelt Focaccia - skinnymixers

Sep 16, 2014 · The 5 Herb & Garlic Spelt Focaccia was the original Thermomix recipe that I launched my Skinnymixers website with. To celebrate the launch of the new TM5 in 2014, I decided to release one of my healthy Thermomix recipes which many have asked for in the past!. My 5 Herb & Garlic Spelt Focaccia.Skinnymixers 5 Herb & Garlic Spelt Focaccia is one of the original healthy Thermomix recipes that helped launch Skinnymixers..
From: skinnymixers.com.au