Skip to content
Garlic and rosemary focaccia style bread recipe

Garlic and rosemary focaccia style bread recipe

16 ratings

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. See method

  • Makes 1 loaf
  • 40 mins to prepare and 20 mins to cook
  • 1672 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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

Each serving contains

  • Energy

  • Fat

    60g 86%
  • Saturates

    5g 27%
  • Sugars

    13g 15%
  • Salt

    6.1g 101%

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


  1. 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.
  2. Cover the bowl with a tea towel and leave to prove in a warm place for 30 minutes, or until doubled in size.
  3. Preheat the oven to Gas Mark 8, 230°C, fan 210°C.
  4. 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.
  5. 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.
  6. 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.

See more Baking recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.