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Focaccia... before they got to it


Strrrrraight from the Thermomix's recipe book (p 113),  with just a tweek at the end to make it Failsafe.

  • 400g lukewarm water
  • 1 sachet (7g) dried yeast
  • 20g oil
  • 500g Bakers Flour
  • 1 tsp Salt
  • Garlic Sauce
  • Place water, yeast and oil into TMX bowl and mix for 5 seconds on Speed3
  • Add flour and salt. Mix for 20 seconds on Speed 6
  • Set dial to Closed Lid,  and knead for 2 minutes on Interval Speed
  • Place dough into a large bowl, in a warm place, to rise for up to an hour
  • Knock down, shape on lined cooking tray and allow to rise for another 30 minutes
  • Once done, brush over top with Garlic Sauce and Sea Salt Flakes
  • Cook in hot oven (200-220ºC) for 20-30 minutes or until golden
I wasn't sure how they'd take another bread around here... after all,  I've recently done crumpets, bread rolls, pizza...  Anyway,  I needn't have worried.  After making one on the Saturday, I then made another 2 on the Sunday!  I cut it up, and plopped it on the kitchen bench with a bowl of Hummus and a spreader.  Holy moly!! Stand back!!!  They scoffed it down and I had to seriously say STOP! I've gotta get a picture!!  So,  the first picture was what was left by the time they let me in and the second one is the next day's focaccia.

I've cut this up and put it in the freezer,  showing great restraint.  The idea is to only give it to the kids with their school lunches once a week, along with some hommus, because the thing I normally do is find something they like and then smother them with it, day after day.  Not this time!!! 

Bakers Flour... the first one had half 'Strong flour' and half plain as it was what was in the cupboard.  It was... pretty good.  The second I did with plain flour and that was a bit cakey.  Still yummy,  but missing 'something' that made it Focaccia-y.  The third i did with Strong Flour and it was great!  It was beautifully chewy and had great 'holes' through it.  That's what the first 2 were missing!!

I suppose you could leave out the garlic sauce and just brush with a little oil and a sprinkle of salt.

4/8/2012  I have made a new discovery!!  Instead of water,  I used No-Tomato Sauce and the results were yummeh!  I ended up having to add more flour at the end so the dough was workable,  but that was just a matter of sprinkle in a see.  This was very nice buttered.  (well,  what doesn't improve with butter??)


  1. I made this today, without a Thermomix. Thought it looked rather wet & loose, but I cooked it anyway, oh man, it was the best GF bread dish I made yet. Kids loved it with garlic sauce on top & some chickpea hummus & no tomato sauce as dips. Was going to freeze half, but sports day tomorrow for kids so will let them finish it off for lunch & make more to freeze soon. Thanks for sharing photos & recipes for motivation!

  2. Thanks for this lovely recipe, I have make it several times and it is enjoyed by all. And I don't have a thermomix but worked fine without it.

  3. What is strong flour? What would a gluten free substitute be? Thanks

    1. Hi anon, 'strong flour' refers to flour which has a higher protein content and it is best suited to bread making. 'Weak' flour then is the stuff with which we make cakes etc.
      If you have a favourite gluten-free flour mix you use, you can give it a go, although I rarely bake GF so can't advise on it. I hope that helps, frillypants x


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