Recipe by JulieO from the Thermomix Forum adpated from Karen Martini off Better Homes and Garden
2 medium desiree potatoes, peeled, cut in into chunks
500g plain flour
360g room temp water
2 tsp dried yeast
5 tblsp EVOO (extra-virgin olive oil)
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.