Thick crusted crostata with bacon cheese and olives garnished with fresh thyme
As seen in: Homemade Thermomix Breads, Thermomix Breakfasts and Brunch

Thermomix Breakfast Crostata

by Tenina Holder
posted 01 Apr, 2019 (last updated 14 May, 2020)
  • Serves icon
    Serves
    8
  • Total Time icon
    Total Time
    2hrs 15mins
  • Calories icon
    Calories
    387

Crostata is an Italian baked tart or pie, that we have reworked with the help of a Thermomix to create something akin to a breakfast pizza. A unique perspective on weekend breakfast, take 2 hours or so to make and prove your dough, and top with any number of your favorite ingredients. Here we chose salty prosciutto, tangy olives and melty brie to make for a wonderfully savory delight.

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As seen in: Homemade Thermomix Breads, Thermomix Breakfasts and Brunch

INGREDIENTS

  • Onion icon
    Onion
    2 (9.88oz/280g)
    finely sliced
  • Plum tomato icon
    Plum tomato
    4 (7.05oz/200g)
    sliced
  • Potato icon
    Potato
    2 (12.20oz/346g)
    cooked, sliced
  • Prosciutto icon
    Prosciutto
    4 slices (None)
    sliced
  • Black olives icon
    Black olives
    about ¼ cup (1.21oz/34g)
    pitted
  • Fresh yeast icon
    Fresh yeast
    1.06oz/30g (about 2½ tbsp)
  • Water icon
    Water
    9.47fl oz/280g (1⅛ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Whole wheat flour icon
    Whole wheat flour
    3.53oz/100g (about ¾ cup)
  • Bread flour icon
    Bread flour
    14.11oz/400g (about 3¼ cups)
  • Sea salt icon
    Sea salt
    2 tsp (0.45oz/13g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    2 pinches
  • Brie icon
    Brie
    as needed
  • Provolone cheese icon
    Provolone cheese
    2.65oz/75g (about ¾ cup)
  • Fresh thyme icon
    Fresh thyme
    as needed

METHOD

  1. Add fresh yeast, water and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Heat - approx 2 min, 37°C, speed 2
  4. Then add whole wheat flour, bread flour and sea salt to the TM5 bowl
  5. Mix - approx 10 sec, speed 6
  6. Knead - approx 3 min, dough
  7. Grease a clean large glass bowl lightly with extra virgin olive oil
  8. Transfer content of TM5 bowl to dough
  9. Prove until doubled - 1 hr
  10. Pre-heat a clean pizza stone oven - 260°C
  11. Add onion, extra virgin olive oil and sea salt to the TM5 bowl
  12. Add plum tomato to the varoma dish
  13. Cook and let cool - approx 50 min, varoma, reverse speed 2
  14. Roll out dough into rounds
  15. Assemble
  16. Add potato and prosciutto to the dough
  17. Transfer tomatoes to dough
  18. Add brie, provolone cheese and black olives to the dough
  19. Transfer dough to pizza stone
  20. Cook until golden brown - 15 min, 260°C
  21. Garnish with fresh thyme

Make this in the Drop Recipes app

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

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