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2014-07-20 14.51.36

Thermomix users already know about the amazing range of breads that can be made in no time at all.  This just happens to be one of my family favorites.  We love to make a ‘pillow’ of focaccia ready for a warm summer evening on the Isle of Wight when we sit out on our deck in the evening. While watching the sun go down in our South facing garden, we slurp on a nicely chilled bottle of rosé from Toulon (Provence) and dip chunks of warm, tasty Focaccia into bowls of extra virgin olive oil and balsamic vinegar.


  • 1 tsp table salt
  • 350 g luke warm water
  • 3o g olive oil
  • 7 g sachet fast action yeast
  • 1 tsp sugar
  • 500 g strong white flour
  • 2 tbsp olive oil
  • 1 tbsp fresh young rosemary leaves – finely chopped
  • 1 tbsp fresh thyme leaves – finely chopped
  • 1 tbsp Maldon sea salt – or similar


Add the water, yeast, sugar, oil to your TM bowl.  Now add the flour and top with salt.  Mix for 20 seconds / Speed 6.

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Knead 2 min / dough setting.  Remove the TM bowl and turn upside-down onto a clean work surface.  Release the blade and the dough should fall onto your work surface.  Remove any surplus dough from the blade and scrape out the bowl.  Work the dough with you hands for a few seconds to bring all the dough together.

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Place the dough into a lightly oiled bowl (olive oil) and cover with a cloth or plastic bag until doubled in size.  This usually takes around one hour, but can take longer.

Prepare an anodised 225 x 325 x 45mm straight sided roasting tray or similar with a good slug of olive oil, rubbed all over the surface with a piece of kitchen paper or pastry brush. 

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Pre-heat your oven to 220oC.

Add the dough and spread out over the base of the roasting tray by pressing down and stretching with your finer tips.  Cover with a cloth or plastic bag and allow to prove again for approximately 30 minutes.

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Liberally drizzle olive oil over the surface of the dough and make the classical finger indentations over the surface.  Mix together the chopped herbs and sea salt and sprinkle all over the surface of the dough.

Bake in the middle or lower part of the oven for around 20 minutes.

Remove from the oven and allow to cool for 15 – 20 minutes.  Turn out onto a cooling wire.

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