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.
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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