This rosemary garlic focaccia bread is one of the easiest yet most delicious yeast recipes I have made. It is fun to make and you can add any combination of flavours and herbs. While it is baking you almost feeling you are walking past an Italian bakery! For me, it invokes memories of travelling through Italy so all I need to do is close my eyes and it will transport me back. The best thing of all is it is so quick and easy to prepare in your thermomix.
When you taste it, it is as light as a feather and dipped in extra garlic and rosemary olive oil it packs a punch. It couldn’t be simpler made in your thermomix as all the ingredients are added together and kneaded so you don’t need to do any work. What used to turn me off making bread was the time it took to knead the bread. Well that was until I started making bread in my thermomix. Now it takes all the stress out of bread making. While the kneading is going on you can decide what you are going to cook for dinner!
If you like this and are wondering what dessert to make, then you will love my recipe for saffron cake made with olive oil and Mediterranean spices.
A delicious recipe for garlic rosemary focaccia bread made easier in your thermomix.
For the topping
- 2 cloves garlic
- Handful of fresh basil and parsley
- 30g olive oil
- 6 sprigs fresh rosemary
- 1 teaspoon himalayan salt granules or flakes
- 8 to 10 black olives pitted
For the bread
- 180g warm water
- 7g yeast
- 20ml honey
- 430g flour
- ½ teaspoon salt
- 40ml olive oil
For the dip
- 20 ml olive oil
- 2 cloves garlic
- 2 sprigs rosemary
- Make the topping first. Place the garlic, fresh herbs and olive oil in the mixing bowl. Blitz speed 8/15 sec. Scrape down with a spatula and blitz again speed 10/5 sec. Removed to a separate bowl. Clean the TC bowl and wipe dry.
- Add the yeast, warm water and honey to the mixing bowl. Mix gently speed 2/5 sec. Let it rest for 2 minutes.
- Add the flour, olive oil and salt to the mixing bowl. Knead 3 mins/kneading function.
- Oil and large ceramic bowl. Roll the dough into a ball with lightly floured hands and place in the bowl. Cover with lightly oiled cling film or baking paper and leave to rise for 45 minutes.
- Prepare an oiled round or rectangled or silicone baking tray or cake tin.
- Preheat the oven to 190C. On a floured board, roll the dough into the shape of the tin but in a slightly smaller size. Place in the tin and smooth out the edges to fit the tin. Cover and leave to rise for a further 30 minutes.
- Using your index finger press holes into the surface where you will place the olives and rosemary. Place the olives and rosemary sprigs in the holes.
- Brush the surface with the herb, garlic and olive oil mix. Sprinkle with the Himalyan salt.
- Bake in the oven for 20 minutes. Cover with baking paper and cook for another 10 minutes.
- To make the dip add the garlic clove to the TM bowl and chop speed 8/5 sec. Place in a small dipping bowl with the garlic. Remove the rosemary from the sprigs and add to the olive oil and garlic. Leave to infuse until serving.
Delicious dipped in olive oil and served with anti pasti.