Focaccia
A Chef Aly Thermomix reinterpretation of Samin Nosrat-style focaccia: pillowy, olive-oil-rich, with metric ingredients and exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Samin Nosrat taught a generation that fat carries flavour, and her focaccia proves it. This Chef Aly Thermomix version captures that olive-oil richness while making the method simple, metric and practical for TM6 and TM7 home cooks.
Ingredients
- 🌾500 g bread flour
- 🌾7 g instant dried yeast
- 💧350 g warm water (37°C)
- 🫒60 g extra virgin olive oil, plus extra for the tin
- 🧂10 g fine salt
- 🌿3 sprigs fresh rosemary
- 🧂Flaky sea salt, to finish
Thermomix method
- Place warm water and yeast in the mixing bowl. Warm 2 min / 37°C / speed 1 to activate.
- Add flour, 40 g of the olive oil and salt. Knead 3 min / dough mode. The dough will be very soft and sticky — that's correct.
- Oil a large bowl with a little olive oil. Transfer the dough, cover with a damp tea towel and set aside in a warm spot for 1 hour until doubled.
- Oil a 30 × 40 cm baking tray generously with olive oil. Transfer the risen dough to the tray and stretch it gently to fill the corners. Dimple the surface with oiled fingers.
- Drizzle the remaining 20 g olive oil over the top. Press rosemary sprigs into the dimples. Sprinkle with flaky sea salt.
- Bake in a preheated oven at 220°C for 22–25 min until golden on top and underneath. Cool in the tray for 5 min, then transfer to a rack.
Aly's tips
- The dough is meant to be very wet and sticky — resist adding more flour. The high hydration is what makes the crumb open and pillowy.
- Use the best olive oil you have. Focaccia is as much about the oil as the bread.
- You can top with halved cherry tomatoes, olives or thinly sliced onion instead of rosemary.
Questions
Can I make Focaccia in a Thermomix TM6 or TM7?
Yes. The dough is kneaded in the Thermomix, then shaped and baked in a conventional oven. The kneading time and speed are set for both models.
Can I make the dough ahead?
Yes. After step 2, refrigerate the dough in the oiled bowl for up to 24 hours. The slow cold rise develops even more flavour.
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.