My love for homemade focaccia began in a little villa in the Tuscan countryside with a hundred-year-old wood-fired pizza oven. I would drown the dough in olive oil and cover it with rosemary (both the olives and herbs were grown mere metres from the kitchen), then slide the tray into the smoking brick chamber. With no way to measure temperature it was always a gamble, but somehow the final product was never anything less than extraordinary. While the home oven cannot quite replicate the complex flavours delivered by the coals, I guarantee this focaccia eaten fresh out of the oven will be better than anything you’ve ever bought.
Makes 1 Loaf
+ vegetarian
+ vegan
Ingredients
Cold filtered water
Olive oil
Dried yeast
Fine salt
Fresh rosemary
Salt flake
Method
This recipe can be found on page 129 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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