Ingredients
- 50 g Parmesan cheese
- 230 g water
- 20 g Yeast
- 15 g sugar
- 350 g flour, Plain or bakers flour
- 20 g olive oil
- 1-2 teaspoon each of: parsley, sage, rosemary, minced course sea salt
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
- 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, the temperature at 37 C, and the speed on Kneed or Interval speed (the wheat shaft icon) in closed lid position. Ensure you do not leave the room while the machine is kneading the dough.*****After one minute, add the minced herbs in through the measuring cup hole into the bowl to knead with the dough for the remaining minute.
- Coat a medium bowl with a little olive oil
- Coat your hand in flour, lightly and remove the dough from the TM bowl with that hand; form it into a ball and place into the olive oil bowl to proof (45 minutes to one hour); covered
- Pre-heat the oven to 180
- Cover baking sheet with baking paper
- Carefully turn bowl of dough upside down on the baking sheet covered with the paper; do not deflate the dough
- Dock the surface of the dough (use your fingers or a bread docker)
- 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.
- Sprinkle a generous amount of crystal or large chunky sea salt over the surface (a touch more than you think would be needed)
- Add garnish: rosemary, sliced olives, sun-dried tomato chunks (whatever you like and whatever is in the bread)
- Bake for 25 minutes; turn off the oven and leave for 10 more minutes
- Rest crusty bread 20 minutes before slicing and serve with dipping oil or a mixture of oil and balsamic vinegar
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.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
i made this for a BBQ that I went to yesterday. I served it with some caramelised balsamic vinegar and some intense garlic olive oil. Was very popular
Mine turned out a bit cake textured not sure why
That would be a typo. Takes 25min in oven.
I'm thinking about making this but it says it takes 26 hours and 15 mins to make but reading the recipe I'm not sure how which part takes that long or am I missing something?
Great recipe amazing
www.privategourmetchef.co.uk
Fantastic focaccia! I used less Parmesan (it was all that was left in the fridge) & omitted some herbs & doubled up on others & it was lovely. The next time I make this I'll prove the dough in a large rectangular Pyrex dish (my lasagna dish). I proved it in a round bowl & then had to stretch & shape it a bit. Because of this it wasn't as even & pretty as it could have been. So prove the dough in a container that's close to the size & shape that you want your focaccia to be. Love 'A Canadian Foodie'
Are you sure to delete this comment ?