- TM 31
Ingredients
Dough
- 340 grams lukewarm water
- 565 grams plain flour
- 75 grams olive oil
- 7 grams dried yeast, 1 sachet
- 1 tsp salt
Bruschetta Filling
- 2 cloves garlic
- 4 Large Roma tomatoes
- 50 grams feta
- 1 bunch basil, or enough leaves to pack a 250ml measuring cup
- Salt and pepper
- olive oil for brushing
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all dough ingredients in the TM bowl and set time to 6 seconds, speed 5 to combine ingredients.
With TM set to
"Closed lid" set time for 2 minutes and 
"Dough mode" Tip dough onto TM silicone mat or place in an oiled bowl and cover dough and place in a warm place to prove for 30 minutes.
While dough is proving make the filling
Preheat your oven to 180C and butter or spray the inside of a 7" round cake tin (i use a tin that is 3" high)
Knock down dough, place on a floured surface and shape into a rectangle. Roll out dough into a large rectangle ensuring dough is rolled out to approximately 4-5mm
Using an offset spatula or knife, spread the bruschetta filling all over the dough.
Cut the dough longways into long 3" high strips and fold using a concertina fold.
Place each folded piece cut side up around the outer edge of the tin and then place additional pieces into the midde ensuring you don't over pack the tin. Just loosely packing the tin ensures the dough has room to expand and rise without exploding out of the tin!
Brush top of bread with olive oil and sprinkle with a litte more salt and pepper
Allow dough to prove in tin for another 10 minutes
Place tin on a baking tray and bake for 40 minutes or until golden on the outside and cooked in the middle.
Remove tin from oven and allow to cool for 5-10 minutes before tipping out and serving
Place garlic cloves in TM bowl and chop 5 seconds, speed 6.
Scape down sides of the bowl with a spatula
Add remaining ingredients and chop 5 seconds speed 5.
Chop for less time or more time depending on how chunky you like your filling.
Dough
Bruschetta Filling
Tip
You could always use the bruschetta filling as a topping for cooked chicken or fish - steamed in the Varoma would be delicious
Thermomix Model
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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
Add 1 teaspoon of Improver to flour.
I made this today. What can I say. OMG!!! Absolutely loved it. It was soo soft and light and fluffy. My husband and I couldn’t stop eating it. It’s such an easy recipe.
Can't wait to try this one. Thank you for sharing
Sandie of Mornington Victoria
Very tasty! I also used bread flour and added seeet chilli sauce as well. Next time i'll squeeze out the excess juice from the bruschetta mixture before spreading onto the dough though as it was a little soggy. I had to cook it for longer at 100 deg cel.
Fantastic!
Used bread flour and it was light and fluffy. So easy to make.
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