Flat bread

Prep work


Homemade flat bread

Focaccia is Genoa's rich bread. Rich with what? The goodness of focaccia is due to a number of factors... certainly the combination of flour, yeast and olive oil plays a role, but the real  secret lies in how the dough is made and doubtlessly in the mixer too. The Artisan Stand Mixer The Artisan Stand Mixer is a very versatile appliance that makes cooking simple, fast and very enjoyable. It is equipped with three beaters, one for each type of mixture: 1) The wire whisk is used for light mixtures, such as whipping cream, mayonnaise, egg whites (even a single egg white), preparing dough and crepes, beating eggs for sponge cake, etc. 2) The flat beater is used for normal to heavy mixtures such as rich chocolate or fruit cakes, short pastry , biscuits, folding eggs into puff pastry, cupcake icing, fresh pasta dough, blending ingredients, etc. 3) Finally, the dough hook is used for leavened dough and heavier mixtures such as fresh pasta, bread, pizza and, of course, focaccia. The Artisan Stand Mixer features the unique planetary mixing action. Besides the fact that the beaters turn, they also rotate around the bowl, giving incredible bowl coverage for fast and complete mixing of all ingredients that will save you time and effort and yield professional results. All mixtures (even large quantities) are blended quickly and with no mess. In addition, there are several very useful attachments including the multifunctional accessory that blends, chops, slices, shreds and juliennes in no time at all; a pasta sheet roller for making fresh pasta and a juicer that can all be fitted to the same powerful motor hub. Kitchen tips The focaccia must be ‘pillowy’ and soft, so it takes a long time to rise - at least two hours.  Generally the more it rises the better it tastes.


  • 200 g white potatoes
  • 35 ml extra virgin olive oil
  • 5 g salt
  • 5 g sugar
  • 1 cube of fresh brewer’s yeast (25g)
  • 160 ml lukewarm water

Cook the potatoes, mash them and allow to cool.

Sift the flour into the Stand Mixer bowl and then add the potatoes, salt, sugar, oil and yeast dissolved in a little lukewarm water ahead of time.

Briefly knead with the flat beater on Speed 3 or 4 and then add the remaining water until the dough is smooth.

Replace the flat beater with the dough hook and continue to knead on Speed 1 or 2 until the dough is smooth and uniform.

Grease the baking tray, arrange the dough and spread it over the entire surface, pressing with your fingers to get the classic focaccia dimples. Brush the top generously with olive oil. Cover with cling wrap and let the dough rise until doubled in volume.

Bake in a preheated 200°C  Twelix Artisan Oven for about 30-35 minutes. Thoroughly brush the top with olive oil before it cools.


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