Thermomix Focaccia

This is without a doubt the EASIEST and BEST Thermomix Focaccia recipe you will ever try – I promise! Made with just FIVE ingredients, it really doesn’t get better.

Enjoy this fluffy Focaccia served alongside your favourite soup, stew or fill it with your favourite sandwich fillings.

You will love:

Quick to prepare – thanks to your Thermomix, there is less than 10 minutes of hands on prep time when making this Focaccia.

Versatile – serve as a side to your favourite main meal, enjoy as a sandwich or simply slather with butter and enjoy. You can top your focaccia just before placing it into the oven with your favourite toppings.

Budget friendly – there is no need to buy expensive breads at your local supermarket or bakery when they are so easy to make at home!

Freezer friendly – store this focaccia in the freezer for up to three months.

Ingredients

Please note you will find the full list of ingredients and their quantities in the recipe card below.

To make homemade focaccia in a Thermomix you will need five simple ingredients including: water, dried instant yeast, extra virgin olive oil, Baker’s Flour and salt. While there is nothing wrong with making focaccia minus the toppings, you may like to add dried herbs, olives, cheese or seasoning to the top of your focaccia just prior to baking for even more flavour.

How to Make Focaccia in a Thermomix

Step 1. Combine the yeast and water in the Thermomix bowl and cook.

Step 2. Add the remaining ingredients and mix to combine.

Step 3. Select the kneading function and mix.

Step 4. Transfer to an oiled bowl or Thermomat and allow the dough to prove.

Step 5. Punch down the dough and roll out. Place onto a baking tray and shape.

Step 6. Use the end of a wooden spoon or your thumb to make indents into the dough before sprinkling with olive oil and salt – or you can top with other toppings.

Focaccia dough topped with everything but the bagel seasoning in a baking dish ready to go into the oven.

Step 7. Bake until golden.

Baked Focaccia straight out of the oven.

Focaccia Variations

You can top your focaccia with practically anything! Some of our favourites include:

Olives
Olive oil and salt
Rosemary
Dried Herbs
Grated parmesan cheese
‘Everything but the Bagel’ seasoning (pictured).
Slices of tomato and red onion.

Recipe Hints and Tips

It is important to use Baker’s Flour rather than Plain Flour when making focaccia to ensure the baked focaccia has the right amount of ‘chewiness’. In a pinch, plain flour can be used.

The time it takes for the dough to double in size may vary. In cooler climates it will take longer.

Store baked focaccia in at room temperature in an air-tight container and consume within three days.

Leftover focaccia can be frozen for up to three months.

Frequently Asked Questions

Can you use plain flour (all-purpose flour) to make Focaccia?

You can use plain flour instead of Baker’s flour to make Focaccia, however it does not quite have the same chewiness to it.

Why is my focaccia not fluffy?

The most common reason for a focaccia not being fluffy is due to it not being left to prove for long enough. Alternatively, the yeast may have expired.

Slice of Focaccia on a white bench. In the background are more slices of Focaccia.

This is without a doubt the EASIEST and BEST Thermomix Focaccia recipe you will ever try – I promise! Made with just FIVE ingredients, it really doesn’t get better.

Prep Time 10 minutes

Cook Time 25 minutes

Proving Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Course Sides

Cuisine Australian

Servings 12 slices

Calories 177 kcal

Instructions

Add the water and dried instant yeast to the Thermomix bowl and cook for 2 minutes, 37 degrees, Speed 1.
Add the extra virgin olive oil, Baker’s Flour and salt and mix for 8 seconds, Speed 6.
Scrape down the sides of the Thermomix bowl and select the kneading function. Mix for 3 minutes.
Transfer the dough to a greased bowl (or a ThermoMat) and leave to prove until it has doubled in size. This will take approximately one hour.
Preheat your oven to 200 degrees celsius (fan-forced) and line a baking tray with baking paper.
Punch down the dough and roll out. Transfer to the prepared baking tray and spread dough to form a rectangle shape.
Use the end of a wooden spoon or your thumb to press down and indent the dough. If adding dried herbs, cheese etc, add this now and press down into the dough. Leave the dough to prove for a further 30 minutes.
Drizzle with the extra olive oil and sprinkle with salt before baking for 25 – 30 minutes or until golden and cooked through when tested.

Notes

It is important to use Baker’s Flour rather than Plain Flour when making focaccia to ensure the baked focaccia has the right amount of ‘chewiness’. In a pinch, plain flour can be used.
The time it takes for the dough to double in size may vary. In cooler climates it will take longer.
Store baked focaccia in at room temperature in an air-tight container and consume within three days.
Leftover focaccia can be frozen for up to three months.

Nutrition

Calories: 177kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 487mgPotassium: 47mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.002mgCalcium: 8mgIron: 0.4mg

Keyword Thermomix Focaccia

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Thermomix Focaccia – Create Bake Make