Italian Focaccia with Thermomix

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7 January, 2026

Italian Focaccia with Thermomix

If there is something that immediately transports us to Italian trattorias, it is a good homemade focaccia 🥖. Its soft crumb, olive oil aroma and that crunchy touch on the outside make it irresistible.

With Thermomix, preparing focaccia is a breeze: the dough is perfectly hydrated and homogeneous, and the rising is much easier to control. Forget about long and sticky kneading by hand.

This recipe is perfect for breakfasts, snacks or as an accompaniment to cheese and sausage boards. Additionally, you can customize it with herbs, dried tomatoes or olives according to your taste 😋.

My first homemade focaccia came out a little flat, but I learned that the secret is to respect the rising times and not skimp on the olive oil. Since then, he has never been missing from home.

Why this recipe is perfect

✅ Light and fluffy dough
✅ Intense olive oil aroma
✅ Quick and easy with Thermomix
✅ Versatile: natural or with toppings
✅ Ideal to accompany any meal
✅ Keeps well and is easily reheated

Italian Focaccia with Thermomix

Ingredients explained

💧 150 ml of water
🥛 150 ml of milk
🌾 500 g wheat flour
🫒 50 ml olive oil
🧂 3 teaspoons salt
🍬 1 teaspoon sugar
🍞 10 g fresh brewer’s yeast

Grades:

• Flour can be used for a more airy crumb.
• Fresh yeast ensures a more natural rise and intense aroma.
• Optional: add oregano, rosemary or olives on the surface.

Equipment and preparation

• Thermomix (any model).
• Large bowl for rising if you prefer.
• Baking paper and baking tray.
• Brush for oil or water.

Step by step instructions

Place the water, milk, yeast, sugar and oil in the glass: 2 minutes / 37°C / speed 1 to activate the yeast.

Add the flour and salt: 5 minutes / speed Knead until you obtain a soft and elastic dough.

Let the dough rise in a warm place for 2-3 hours, until it doubles in volume. This is key to achieving a light texture.

Shape the focaccine, round or to taste, and let them rise for another hour for a spongy result.

Season the surface with olive oil, coarse salt and oregano. Bake at 180°C for 10-15 minutes until lightly browned.

When you take them out of the oven, brush them with a little water and cover them with a cloth for a few minutes to keep them soft.

Professional tips

🌟 Use strong flour for a fluffier crumb.
🌟 Don’t skip the rising time: it’s key to the texture.
🌟 You can add toppings such as olives, dried tomatoes or fresh rosemary.
🌟 Brush with oil just before baking for uniform browning.

Common mistakes

Too dense dough: little hydration or insufficient rising.
Dry focaccia: Bake too long or do not cover when cooling.
Tasty surface: Add coarse salt and oil before baking.

Variations and customizations

🌿 Fresh herbs: rosemary, thyme or basil.
🫑 Vegetable: peppers, caramelized onion or olives.
🧄 Gourmet: thin slices of cheese and serrano ham on top.
🍅 Tomato and mozzarella: pizza-focaccia style.

Serve and accompaniments

Serve hot or warm with extra virgin olive oil. Ideal for cheese boards, sausages, soups or vegetable creams 🍅🫒. Also works for gourmet sandwiches.

Storage

🥡 Fridge: Up to 2 days in an airtight container.
❄️ Freezing: It can be frozen raw or already baked for up to 1 month.
♨️ Overheating: oven at 160°C 5-7 minutes to recover texture.

Frequently asked questions

Can I make the dough with just water?

Yes, although milk provides softness and flavor.

Can dry yeast be used?

Yes, use 1/3 the amount of fresh yeast and rehydrate in warm water.

Can you make it big instead of portions?

Yes, adjust baking time for a few more minutes.

What type of flour is best?

Strength flour for more airy crumb.

Call to action

Prepare these focaccine at home and surprise your family with authentic Italian bread 🥖🇮🇹.
Save the recipe, share it and try different toppings to experiment. The aroma from the oven will make everyone want to try them instantly!

📋 Recipe card

Italian Focaccia with Thermomix

⏰ Total time: 3-4 hours (including rising)
👥 Portions: 8 focaccine approx.
🔥 Difficulty: Medium

Ingredients:

Water, milk, flour, olive oil, salt, sugar, fresh yeast

Instructions:

1. Mix liquids and yeast.
2. Add flour and salt, knead.
3. First rise 2-3 h.
4. Form focaccine, second rise for 1 hour.
5. Season and bake for 10-15 min.
6. Brush and cover when cool.

Grades:

Do not skip rising time and use quality olive oil for better flavor.

Recipe by Jesus