Who doesn’t love fresh hot bread from the oven! A few years ago my mum got me a ticket to a fancy Italian cooking class for Christmas. I learned all about how to make fresh breads, pastas and sauces. The teacher gave us his recipe for foccacia and over the years I have tweaked it for myself. Since discovering 100% pure doTERRA oils, I now love being able to add the oils to my food for delicious flavors. This recipe is amazing with Rosemary oil, although you could get creative and do Oregano, or maybe even Thyme or Basil! 

WHAT YOU NEED:

  • 300 grams water
  • 10 grams Yeast
  • 10 grams honey
  • 450 grams plain flour
  • 10 grams salt
  • 1 glove garlic, crushed
  • 3-5 drops doTERRA Rosemary essential oil
  • 1 tablespoon sea salt
  • olive oil

WHAT YOU DO

Thermomix method:

  1. Put water into the TM bowl. You need to heat it to 37*C, so put it 37*/2 minutes/speed 1. If the light on 37*C has not lit up after 2 minutes, put it on 37*/1 minutes/speed 1 again until it does light up.
  2. Add the yeast and honey to the TM bowl. Mix 37*C/1 minutes/speed 1.
  3. Add the flour first, then add the salt, garlic and Rosemary oil. Knead for 6 minutes at 37*.
  4. Take dough out of the TM bowl. Shape into a ball and cover with some oil to stop it drying out. Place it into a large bowl and cover with gladwrap/cling film in a warm place. Leave it for an hour or until doubled in size.
  5. After the dough has doubled, knead it for about 30 seconds. You don’t want to overwork the dough.
  6. Put the dough into the round pan you will be baking it in. Spread it out so it fills the pan. Cover again with a bit more oil to stop it drying out. Cover with gladwrap/ cling film and leave for 30 minutes.
  7. After 20 minutes, preheat your oven to 160*C.
  8. Brush the dough with more oil. Sprinkle the sea salt over the dough. Use your fingers to gently make indents into the top of the focaccia.
  9. Place pan in oven and bake for 25-30 minutes or until golden brown.
  10. Remove focaccia from the pan and place on a wire rack to cool.
  11. Serve with balsamic vinegar and olive oil, or antipasto platter.
  12. Store in an airtight container, or can also be frozen.

 

Regular method – NOTE: You will need lukewarm water

  1. Put flour, salt, garlic and rosemary in a large bowl. Make a well in the centre.
  2. Add the yeast, honey and lukewarm water into the well in the middle. Using your fingers, combined the yeast and water until it’s starting to thicken.
  3. Stir the ingredients all together into a dough. Knead the dough for around 6-10 minutes.
  4. Take dough out of the bowl. Shape into a ball and cover with some oil to stop it drying out. Place it into a large bowl and cover with gladwrap/cling film in a warm place. Leave it for an hour or until doubled in size.
  5. After the dough has doubled, knead it for about 30 seconds. You don’t want to overwork the dough.
  6. Put the dough into the round pan you will be baking it in. Spread it out so it fills the pan. Cover again with a bit more oil to stop it drying out. Cover with gladwrap/ cling film and leave for 30 minutes.
  7. After 20 minutes, preheat your oven to 160*C.
  8. Brush the dough with more oil. Sprinkle the sea salt over the dough. Use your fingers to gently make indents into the top of the focaccia.
  9. Place pan in oven and bake for 25-30 minutes or until golden brown.
  10. Remove focaccia from the pan and place on a wire rack to cool.
  11. Serve with balsamic vinegar and olive oil, or antipasto platter.
  12. Store in an airtight container, or can also be frozen.