Focaccine for Thermomix®
Rosemary sprigs (picked)
Ingredients · Servings 12
- 4 sprigs of rosemary
- 300 g water
- 0.5 cubes of fresh yeast
- 0.5 tsp sugar
- 500 g flour
- 0.25 tsp Chili flakes
- 60 g olive oil
- 1 tsp sea salt
- 200 g Kirschtomate
- 1 Zucchini
- 2 balls of buffalo mozzarella
- Pfeffer
Method · 2 h
- Add the rosemary to the mixing bowl and chop for 3 seconds/speed 8.
- Chop again for 3 seconds/speed 8.
- Add water, yeast and sugar to the mixing bowl and heat for 1 min./37°C/level 2.
- Add flour, chili flakes, 20g oil, and salt; knead for 3 minutes on the kneading setting; transfer to a bowl, cover, and let rise in a warm place for 45 minutes. During this time, line two baking sheets with parchment paper.
- Return the dough to the mixing bowl, knead for 2 minutes on the kneading setting, shape into a roll, and divide into 12 equal pieces. With floured hands, shape each piece into a thin flatbread (approx. 10 cm in diameter), place on the baking sheets, cover, and let rise for another 20–30 minutes. During this time, preheat the oven to 220°C.
- Press small indentations into the flatbreads with your fingers, distribute the tomatoes, zucchini, and mozzarella inside, drizzle with the remaining oil, and sprinkle with coarse salt and pepper. Bake the focaccia one at a time on the second rack from the bottom for 15 minutes each (220°C) and serve.
Cube of fresh yeast (0.5 cube corresponds to approx. 20 g, crumbled)
1 tsp sea salt (coarse, and a little more for seasoning)
gg cherry tomatoes (halved)
Zucchini (small, halved and diced, 5 mm)
Balls of buffalo mozzarella (125 g each, drained, cubed, 5 mm)
Pepper (for seasoning)
