17/08/2026
Everyone loved the Thermomix sour dough focaccia muffins at our bread showcase, so here is the receipt if you want to give them a go!
Thermomix Sourdough Chimichurri Focaccia Muffins
Makes: 16 muffins
Dough
Ingredients
100 g active sourdough starter
390 g warm water
15–20 g olive oil
500 g bread flour
10 g sea salt
Day 1
Place the active sourdough starter and warm water into the Thermomix bowl. Mix 20 sec / Speed 3.
Add the olive oil. Mix 10 sec / Speed 3.
Add the bread flour and sea salt. Mix 30 sec / Speed 4, then knead 3 min / Dough mode.
Transfer the dough to a lightly oiled bowl or container. Cover and rest for 30 minutes.
Perform 3–4 sets of stretch and folds, spaced 30 minutes apart.
Leave the dough to bulk ferment at room temperature for about 4 hours, or until it has increased noticeably in volume.
Cover and refrigerate overnight.
Chimichurri
Ingredients
1 cup fresh parsley leaves
3 garlic cloves
¼ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes
2 tbsp red wine vinegar (optional)
120 g olive oil
Method
Place parsley and garlic into the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides.
Add the salt, pepper, red pepper flakes, red wine vinegar and olive oil.
Mix 10 sec / Reverse / Speed 3.
Transfer to a bowl and allow to stand for 15 minutes before using.
Day 2
Generously oil a 16-hole muffin tin.
Divide the cold dough into 16 equal portions (about 63 g each) and place into the muffin cups, filling each about halfway.
Cover loosely and leave to rise for 3–4 hours, until puffy and nearly doubled.
Preheat the oven to 220°C (425°F).
Rub or spoon chimichurri over the tops of the dough. Lightly oil your fingertips and dimple each muffin.
Bake for 16–20 minutes, or until golden brown and cooked through.
Brush with additional chimichurri while still warm. Serve warm or allow to cool on a wire rack.
Enjoy!
