Mediterranean Bread In The Thermomix Recipe

Name: Mediterranean Bread In The Thermomix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g flour (I use white flour here); 50 g flour (I use white flour here); 1 tablespoon granulated yeast; 180 ml lukewarm water; 1/2 teaspoon salt; 15 g sugar; 1 egg; 40 g olive oil (plus 10 g. oil for soaking tomatoes if needed); 2 tablespoons fresh rosemary (about 15 cm branch); 100 g black olives (pits removed, see tips about olives below); 50 g sun-dried tomatoes

Servings: persons

400 g flour (I use white flour here)
50 g flour (I use white flour here)
1 tablespoon granulated yeast
180 ml lukewarm water
1/2 teaspoon salt
15 g sugar
1 egg
40 g olive oil (plus 10 g. oil for soaking tomatoes if needed)
2 tablespoons fresh rosemary (about 15 cm branch)
100 g black olives (pits removed, see tips about olives below)
50 g sun-dried tomatoes

1
Use kitchen scissors to cut sun-dried tomatoes into small slivers and place in a cup or small bowl.
2
Add two teaspoons olive oil and toss to coat the dry tomato pieces, allow to soak for a few minutes. If your sundried tomatoes were preserved in oil, just chop loosely with a knife and do not add extra oil. Set aside while you begin preparing the dough.
3
Put water and yeast into Thermomix bowl.
4
Add sugar, egg, olive oil, rosemary, and 400 g. of the flour (keep the remaning 50 g flour for later use). Knead for 4 minutes on interval speed.
5
Put measuring cap in place and allow to rest in Thermomix for 15 minutes.
6
Add salt, about half the olives, about half the tomato and knead again for 2 minutes on interval speed.
7
Allow to rise in Thermomix for 30 minutes. (Keep the measuring cap off, so the expanding dough can pop through the hole if needed.).
8
After 30 minutes, remove lid and pull the glutinous dough away from sides of bowl. Remove as much dough as possible from Thermomix but it doesn't need to be absolutely clean. Put dough onto a work surface or silicone mat and make an indentation in the middle. Add remaining olives and tomato. Bundle up the dough to close over the new additions, return to Thermomix bowl and add the remaining 50 g flour and set to knead for 1 minute on interval speed.
9
Remove from Thermomix, shape into round or oval loaves on parchment-lined pan, making sure to allow room for expansion and cover with a kitchen towel. Put a pan of water in bottom of oven and begin to preheat the oven at 200u00b0C/400u00b0F. Allow shaped loaves to rise ON TOP of the stove in the warmth of the pre-heating oven for 30 minutes.
10
Make sharp cuts along the top of the loaves and bake for about 35 minutes (two smaller loaves) or 45 minutes if making one large loaf.
11
Allow to cool for two hours before serving.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g flour (I use white flour here), 50 g flour (I use white flour here), 1 tablespoon granulated yeast, 180 ml lukewarm water, and more.

Yes, Mediterranean Bread In The Thermomix falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mediterranean Bread In The Thermomix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions