Potato & Red Onion Focaccia

Serves 10 Prep Time 2 hours 40 minutes   Cook Time 25 minutes   Rated:    
by Tenina Holder

I LOVE this recipe. I make it a lot more than I should. It first appeared in the Baker's Dozen calendar. Alas calendars are a thing of the past for me. I have printed way too many that didn't leave the warehouse. I guess, digital is it hey?

I trust you will love it as much as I do. In fact a different version of this is appearing in my new cookbook, which is well underway. And totally exciting it is! I am really thrilled with what is happening in the kitchen and as we do the pics. Watch this space. When you least expect it, you'll be signing up for it...I trust! In the meantime, think about how well this would work as a pizza base. YUM. Go and do kids, go and do.

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Place the flour and salt into the Thermomix bowl and blend 5 sec/speed 5.


Add yeast and water and knead 4 min/Interval.


Pour the EVOO into a large bowl and tip the dough out on top. Using a silicone spatula, turn the dough by folding in from the edges, bringing some of the EVOO into the dough as you fold.


Cover with cling film and allow to rest for 30 minutes. Repeat this process at least 4 times. The oil will incorporate into the dough, but not fully. This is OK.


After the final fold, move the bowl to the fridge for at least 10 minutes.


Preheat the oven to 220°C or hotter and lightly oil a deep 30cm x 20cm baking tray. I used cast iron to get the high temperature.


Push the dough into the tray and massage the oil into the surface of the dough, dimpling it with your fingers.


Top with a few salt flakes, the herbs, potato and onion slices, pushing them into the dough slightly. Drizzle the whole thing with more oil and leave uncovered to rise for another 30 minutes. Before placing into the oven sprinkle generously with more salt flakes.


Bake 20 minutes and then add a grill function to your oven at 250°. Toast the top for around 4-5 minutes, keep an eye on it, you want it to be crunchy and golden. Serve hot.

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