Garlic and rosemary focaccia style bread recipe

  • Serves Makes 1 loaf
  • 40 mins to prepare and 20 mins to cook
  • 1672 calories / serving
  • Freezable
  • Healthy
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Try making this no-fuss focaccia recipe. It's great to have over the weekend and lovely eaten with a delicious, fresh salad or leftover chicken.

In a large bowl, mix the bread mix, pinch of salt, yeast, 2tbsp of rapeseed oil and 320ml (1/2 pint) lukewarm water. Gently stir with your hand or wooden spoon to form a dough and knead for five minutes until it becomes a smooth, springy and soft dough. 

Cover the bowl with a tea towel and leave to prove in a warm place for 30 minutes, or until doubled in size.

Preheat the oven to Gas Mark 8, 230°C, fan 210°C.

After proving, add the garlic and 2tsp rosemary. Shape into a rough 22cm round and place on a large greased baking tray. Brush with 1tbsp rapeseed oil, sprinkle over the 1tsp rosemary and a pinch of salt.

Press dimples into the bread with a wooden spoon handle. Bake for 15-20 minutes until golden and sounds hollow when the base is tapped.

Drizzle over 1tbsp rapeseed oil and allow to cool.

Tip

Ideal served warm simply with a dip of cold pressed rapeseed oil and balsamic vinegar as a starter. This works just as well with standard white bread mix.

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  • Ingredients

  • 500g ciabatta bread mix
  • 3 cloves garlic, chopped
  • 3tsp chopped rosemary
  • 4tbsp cold pressed rapeseed oil
  • ¼tsp coarse sea salt
  • 1 sachet of dried yeast
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  • Energy 7048kj 1672kcal 84%
  • Fat 60.4g 86%
  • Saturates 5.4g 27%
  • Sugars 13.1g 15%
  • Salt 6.1g 101%

of the reference intake
Carbohydrate 248.8g Protein 50.1g Fibre 13g

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