Thermomix tomato focaccia

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23 June, 2025

A flat bread that becomes a star thanks to the Themomix

There are recipes that not only feed, but also arouse joy. And this tomato focaccia with Thermomix It is one of them.

Juicy, colorful and with that point of olive oil that makes one light up to the elbows, this Italian delight is perfect for those who want to get the most out of their Themomix Without complicating too much. Besides, it’s so Photogenic which shouts a hole on your Instagram.

The best thing is that the focaccia does not require impossible ingredients or bakery techniques worthy of a doctoral thesis. In less than two hours – counting lifts and baked – you will have a flat bread that can be eaten alone, accompany with sausages or serve as a basis for an informal dinner. All with the aroma plus that the Cherry tomatoes roasted and the fresh basil.

Thermomix tomato focaccia

People

Cooking time:

20 minutes

Total time

20 minutes

Kitchen

Themomix

Category:

Picoteos with Thermomix

Thermomix tomato focaccia ingredients

20 g of fresh yeast
300 g of water
500 g of wheat flour, type 405 (or force, if you don’t have)
½ teaspoon of salt, more extra to sprinkle
50 g of extra virgin olive oil
200 g of cherry tomatoes (mixture of reds and yellow for the wow effect)
10 fresh basil sheets

Preparation of thermomix tomato focaccia

Activate yeast: Put the yeast and water in the Thermomix’s glass. Program 3 minutes / 37 ° C / Speed 2.
Add the flour, salt and 20 g of olive oil. Mix everything and then activate the kneading mode for 5 minutes.
It forms a ball with the dough, place it in a slightly floured bowl and cover it with a cloth. Leave her 1 hour in a warm place.
Meanwhile, cover a baking sheet with vegetable paper and sprinkle with a little flour.
After the loyal, it slightly knead the dough on the countertop, give it a form of focaccia (more or less rectangular) and place it on the tray. Cover it and let it rest for another 20 minutes.
Prepare the toppings: Wash the cherry tomatoes, tuft them in half and eliminate the rabbit. Also wash the basil leaves and dry them well.
Preheat the oven at 240 ° C with heat up and down.
Make clefts with your fingers on the dough, as if you played small holes. Brush with the remaining oil, distribute cherry tomatoes on top and sprinkle with salt.
Bake for 18 minutes, until the focaccia is brown and crispy on the outside.
When taking out of the oven, adorns with fresh basil leaves and lets me temper a little. Then, eat it as if there were no tomorrow.

Extra tips for your focaccia to be scandal

Use extra good virgin olive oil. You will notice the taste, and much.
If you like with a more aromatic touch, add a bit of chopped fresh rosemary to the dough.
For an even more spongy texture, you can let the second loyalty 40 minutes instead of 20.
Do you like contrasts? Add boneless black olives before baking.
And if you have plenty (unlikely), the next day is great toasted in a pan with a splash of oil.