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Name: Thermomix Homemade Focaccia
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 teaspoon Rock Salt; 1/2 tablespoon Sugar; 2 teaspoons Yeast; 650 grams Bread Flour; 55 grams Extra virgin olive oil + water to make 370 g total; 3 sprigs Fresh rosemary; Golden raisins

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INGREDIENTS

1 teaspoon Rock Salt
1/2 tablespoon Sugar
2 teaspoons Yeast
650 grams Bread Flour
55 grams Extra virgin olive oil ; + water to make 370 g total
3 sprigs Fresh rosemary
Golden raisins

Servings

INSTRUCTIONS

Instructions for the Thermomix:

Place yeast, flour, salt, sugar, oil and water in bowl. Add rosemary leaves. Mix 1 minute, 37 degrees, speed 1.

Knead 2.30 minutes on the wheat button setting but add the raisins for the last 20 seconds. If you miss the time then simply add the fruit and mix on reverse speed for a few seconds.

Leave to rise til double in size.

Shape dough into 2 flattish shapes - round or oval - and leave to rise again on a lined baking sheet covered with a cloth.

Heat oven to 200 degrees.

Make indentations with your finger and then pour oil into all the holes you have made. Sprinkle the loaves with sea salt and bake for 25 minutes. Turn the oven down to about 190 after 5 minutes.

Cool on a wire rack. It is best to eat them immediately in which case pour more oil over while the bread is still hot. Otherwise cool and store or freeze them. Heat them up to serve and pour oil over when they come out of the oven.

NOTES

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Thermomix Homemade Focaccia

1 teaspoon Rock Salt
1/2 tablespoon Sugar
2 teaspoons Yeast
650 grams Bread Flour
55 grams Extra virgin olive oil + water to make 370 g total
3 sprigs Fresh rosemary
 Golden raisins

Instructions for the Thermomix:
Place yeast, flour, salt, sugar, oil and water in bowl. Add rosemary leaves. Mix 1 minute, 37 degrees, speed 1.
Knead 2.30 minutes on the wheat button setting but add the raisins for the last 20 seconds. If you miss the time then simply add the fruit and mix on reverse speed for a few seconds.
Leave to rise til double in size.
Shape dough into 2 flattish shapes - round or oval - and leave to rise again on a lined baking sheet covered with a cloth.
Heat oven to 200 degrees.
Make indentations with your finger and then pour oil into all the holes you have made. Sprinkle the loaves with sea salt and bake for 25 minutes. Turn the oven down to about 190 after 5 minutes.
Cool on a wire rack. It is best to eat them immediately in which case pour more oil over while the bread is still hot. Otherwise cool and store or freeze them. Heat them up to serve and pour oil over when they come out of the oven.

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 8 Servings

Calories: 302
Calories from Fat: 14 (5%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0.3mg		0 %
Sodium 8.2mg		0 %
Potassium 114.6mg		3 %
Total Carbohydrate 60.3g		18 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 58.1g
Protein 10.4g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 302

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