There are recipes that not only fill you up but also create real feelings of happiness. This Thermomix Tomato Focaccia definitely belongs to that category. Juicy, colorful, and with just the right amount of olive oil that makes you lick your fingers. Ideal for anyone who loves their Thermomix but doesn't want to deal with complicated dough adventures. And the best part? This focaccia is so photogenic that it belongs in your Instagram feed.
You don’t need exotic ingredients or a baker’s diploma. In under two hours – including resting time and baking – you will have a bread that tastes great on its own, shines as a side dish, or serves as the base for a cozy dinner. The twist: the aromatic cherry tomatoes and fresh basil provide Mediterranean vibes.
20 g fresh yeast
300 g water
500 g wheat flour, Type 405 (or alternatively Type 550)
½ tsp salt plus a little more for sprinkling
50 g extra virgin olive oil
200 g colorful cherry tomatoes (red & yellow for a color pop)
10 leaves of fresh basil
Activate yeast: Add yeast and water to the mixing bowl. 3 minutes / 37 °C / Speed 2.
Add flour, salt, and 20 g olive oil. Start kneading mode for 5 minutes.
Shape the dough into a ball, place it in a lightly floured bowl, and let it rest for 1 hour in a warm place.
Line a baking sheet with parchment paper and sprinkle some flour over it.
Briefly knead the dough on the work surface, shape it into a flatbread, and place it on the baking sheet. Cover and let it rest for another 20 minutes.
Meanwhile, wash the cherry tomatoes, cut them in half, and remove the stems. Wash the basil as well and dry it thoroughly.
Preheat the oven to 240 °C top/bottom heat.
Make small dents in the dough with your fingers, brush it with the remaining olive oil, distribute the tomatoes on top, and sprinkle with salt.
Bake for 18 minutes until the focaccia is golden brown and crispy.
Garnish with fresh basil, let it cool slightly - and then enjoy immediately.
Good olive oil is a must - the taste makes the difference.
For more aroma, mix in some fresh rosemary into the dough.
If you prefer it particularly fluffy, let the dough rest for not 20, but 40 minutes before baking.
Black olives as a topping provide a wonderful contrast.
If there are any leftovers (rather unlikely), the focaccia can be easily toasted in a pan the next day.
