Rosemary Focaccia
A Chef Aly Thermomix reinterpretation of Paul Hollywood-style focaccia: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Paul Hollywood made the nation fall for proper bread. The Thermomix mixes and kneads this dimpled, olive-oil-rich focaccia for you — all you do is dimple and bake.
Ingredients
- 💧350 g warm water
- 🌾7 g dried yeast
- 🍬1 tsp sugar
- 🌾500 g baker's flour
- 🧂1.5 tsp salt
- 🫒40 g olive oil, plus extra
- 🧂Rosemary and flaky salt, to top
Thermomix method
- Place water, yeast and sugar in the bowl. Warm 2 min / 37°C / speed 2 until foamy.
- Add the flour, salt and olive oil. Mix 6 sec / speed 6.
- Knead 3 min / dough mode
- Tip into an oiled tray, cover and prove 1 hour until puffy. Dimple all over with oiled fingers, drizzle with oil, scatter rosemary and flaky salt
- Bake in a preheated oven at 220°C for 22–25 minutes until golden. (The Thermomix makes the dough; baking is done in your oven.)
Aly's tips
- Don't skimp on the olive oil — it's what makes focaccia.
- Press your dimples deep so they hold little pools of oil.
Questions
Can the Thermomix knead focaccia dough?
Yes — dough mode kneads this wet dough in 3 minutes; you only shape and bake.
Is this the original Paul Hollywood recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Paul Hollywood and focaccia; it is not endorsed by or affiliated with the chef.
Can I make this Rosemary Focaccia in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.