Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JulieO on August 29, 2009, 05:10:31 am
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This recipe was shown on Better Homes & Gardens a couple of weeks ago (a Karen Martini recipe) and I thought I'd have a go at converting to make the dough in the TM. It worked really well and the fact that it was all done in the one bowl was great. They didn't say what size baking dish to use so I took a punt and luckily it was the perfect size. Different from any other foccacia I have eaten, this was was crunchy on the outside, reminded me a bit of the Pizza Hut pan pizza bases in a way, but much nicer.
POTATO FOCCACIA
2 medium desiree potatoes, peeled, cut in into chunks
500g plain flour
Salt flakes
360g room temp water
2 tsp dried yeast
5 tblsp EVOO
½ bunch basil leaves, roughly torn
3 - 4 ripe tomatoes, sliced
Freshly ground black pepper
Line a baking tin (approx 30 x 25 x 5cm) with baking paper.
Cut potatoes into cubes and put into basket of TM. Pour 500g of water into the bowl, add a pinch of sea salt, then lower the basket into the bowl. Cook on Varoma temp for approx 17 mins, speed spoon ^^.(test with a knife to see if potatoes are done enough)
Lift basket out with spatula, then discard the cooking water from the bowl. Place room temp water into the bowl and sprinkle in the yeast .Mix 5 seconds on speed 6.
Return potatoes back into the bowl, mix approx 20 secs on speed 4 or until smooth. Add flour and 2 tsp salt and combine for 20 seconds on speed 6.
Set the dial to closed lid position *: and knead for 2 mins on interval speed :: or until dough is smooth and elastic (it will look very wet and sticky but this is what gives the dough its airiness and crisp texture). Remove to a lightly oiled mixing bowl and cover with plastic wrap and stand in a warm place for 40 minutes or until dough has doubled in size. Preheat oven 200°C
Drizzle 3 tablespoons oil into prepared tray and coat base and sides with a pastry brush. Remove dough from mixing bowl and press and stretch into prepared tray. Cover with plastic wrap and stand in a warm place for a further 20 minutes or until dough has doubled in size.
Combine basil and tomato in a bowl. Add remaining oil and season. Scatter mixture over dough. Bake for 45 minutes or until golden. Remove focaccia from oven and set aside for 15 minutes, before serving.
I couldn’t help but add some grated tasty cheese and put under the grill until melted, but you could add to the foccacia while in the oven for the last few mins of cooking time. Would also like to add other toppings too, thinly sliced salami/pepperoni, sliced black olives, whatever you like.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/foccacia010.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/foccacia020.jpg)
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Well done JulieO - how good does that look :-* :-* :-* Another print out for my files.
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Nice work - love foccacie with potato
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Julie, that looks appetising in a big way. I'm salivating looking at your photos.
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thank you for posting the recipe, julie.
i love how you are so thorough with your recipes and make them a pleasure to follow. hope i get a chance to try it out soon.
thanks again for a great thermomix translation!
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drool!
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Thanks Julie,
I have a copy from the magazine hanging on the fridge. Now I have no excuse not to make it!!!
Thanks so much,
Trudy
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I made this for our lunch today and it was delicious. DH just rated it 10/10.
I didn't have fresh basil so I used a big handful of baby spinach leaves and some dried basil with the tomatoes instead. I sprinkled 100g of grated cheese on top with ten minutes to go and it melted perfectly.
Thanks for converting this Julie! Yummo!!!!!
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Chelsea, you've made my day! I'm glad you both enjoyed it. ;D
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I am about to put this in the oven, it looks gorgious! Will advise results!
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Fantastic, baked it here at work and its all gone! Thanks so much for the recipe JulieO!
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Great Sunday night supper with left overs for breakfast. Well done.
Gretchen
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So glad you enjoyed it. ;D
Julie.
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making this today to go with our risotto for tea.
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buona fortuna
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tastes great!!!! forgot to take a pic but tasted lovely. I could not get any fresh basil today so did tomato and sliced olives with some dried basil.
Very very sticky mixture.
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Oh boy!!! I have a feeling I'm going to be putting on a bit of weight after I pick up my TMX tomorrow!!!! Thanks again for another great recipe and the photos are great - they look way better than anything I've ever bought from Pizza Hut!!!
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I made this yesterday and it was fantastic. I just sprayed with olive oil, pushed in some Rosemary leaves and ground some sea salt over the top. Delicious ;D ;D
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I have baked this twice since my first time, and too doughy >:( I wonder if the type of potato makes a difference?
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If the potatoes were watery then maybe, but there are other factors. Were there any changes in type of flour(the recipe says plain - but think Julie may mean bakers flour) or thickness of the foccacia when rolled out?
Temp of oven when it went in ? Quality of the yeast? Amount of time to rise?
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Hi Ceee, sorry you've had trouble with the recipe. I've only made it the once and I didn't have any problems.
It is only plain flour that's used, but of course you could try baker's flour as Thermomixer pointed out.
How big was your baking container?, probably would have problems if it was smaller than I stated.
If you wanted to try again, maybe leave out the potato and see if it's still doughy?
Good luck.
Julie.
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Hi Julie
All your recipes look wonderful and I am keen to try them out. With this recipe though, I can't figure out what EVOO is. It's probably something very simple (blush).
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Hi Julie
All your recipes look wonderful and I am keen to try them out. With this recipe though, I can't figure out what EVOO is. It's probably something very simple (blush).
Extra virgin olive oil! :)
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I made this again on the weekend - heavenly!
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Thankyou Amanda for answering Heart and Soul's question. ;D
I must make this again soon, and try different toppings. :)
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See! I knew it would be something simple! :-[ Thanks for helping me out.
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Oh dear, my dough was VERY wet and VERY sticky. I am not sure that is how it is supposed to turn out? I was wondering if it might be better to add the flour and then the potatoes, so the potatoes don't end up so sticky. Any thoughts?
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Wondering if you could use leftover mash for this?? If so how much??
I always make way too much mash!!
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Oh dear, my dough was VERY wet and VERY sticky. I am not sure that is how it is supposed to turn out? I was wondering if it might be better to add the flour and then the potatoes, so the potatoes don't end up so sticky. Any thoughts?
Hi Aggy. In Karen Martini's recipe she does say that it is a very wet dough. Funnily enough I didn't find it too bad the first time I made it, but the second time, I did. I just added a bit more flour to make it more workable, but not too much.
Don't know why it was different on both occasions but I did prefer the outcome more for the first one more.
willowfox: Can't see why you can use left over mash. The recipe calls for 2 medium potatoes that get mashed so if you can visualise that amount and use that?
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Hi AGGY
It may be different types or age of potatoes that made the difference ? If it looks too wet then you should be able to add some extra flour to just help it leave the sides while kneading.
Mashed potato is fine. I have used left over mash in these. So give it a try
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I will try this again and see how it goes. Despite the sticky mess, the result was delicious and the family thought it was great.
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I have made this 3 times over the weekend, SOOOOO yummm, thanks Julie! Will make another one tonite for breakfast. Hint: If you want to use sundried tomatoes or olives, put it at the last 10 - 15 minutes of the 45 minutes duration in the oven so it doesn't get burn. Sprinkle with cheese first to 'glue' the sundried tomatoes and olives.
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Thanks for the tips Thermolove, and I'm glad you like it. You've made it more than me! :D
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Only just discovered this post Julie - I had been having issues with bread so did not go searching for varieties, however I seemed to have mastered the basics of bread in the TMX! This potato foccacia was sooooo delicious and light. I used kiffler potatoes and added 2 tsp castor sugar to the yeast and water mixture and 2 tsp bread improver with the flour. Used some bottled chargrilled artichokes (a Christmas gift) with the topping and added grated cracker barrel cheese for the last 10 mins in the oven. Thank you for converting and posting Julie! ;) ;) ;) ;)
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You're quite welcome Johnro, glad you enjoyed it. :D
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Another one to try very soon!!! :)
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I look forward to your review GF!