Ingredients
INGREDIENTS: Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Dried Wheat Sourdough [Wheat Flour, Malted Wheat Flour], Yeast Powder, Salt, Sugar, Rosemary, Natural Garlic Flavouring, Flour Treatment Agent (Ascorbic Acid).
Nutrition information
| Typical Values | Per 100g | One slice (95g) |
|---|---|---|
| Energy | 1038kJ / 246kcal | 986kJ / 234kcal |
| Fat | 4.5g | 4.2g |
| Saturates | 0.7g | 0.7g |
| Available Carbohydrate | 42.4g | 40.3g |
| Sugars | 3.9g | 3.7g |
| Fibre | 2.8g | 2.7g |
| Protein | 7.6g | 7.2g |
| Salt | 0.96g | 0.91g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking Time: 15-20 minutes.
Method: Oven
You will need:
500g Garlic & Rosemary Focaccia Mix
350ml Warm Water
25ml Olive oil
Hand Baking Method: Serves 8
1.Add the bread mix, oil and lukewarm water into a bowl.
2.Using a mixer with a dough hook, mix for 8 minutes (or knead by hand for 10 minutes) until a smooth dough is formed.
3.Place dough into an oiled bowl, cover with a damp cloth or loose oiled cling film and leave in a warm place until doubled in size.
4.Place dough into an oiled baking tin approx. 20cm x 25 cm and spread the dough into the edges of the tin.
5.Drizzle with olive oil and dimple the surface with your fingertips.
6.Rest the dough for a further 30 minutes and if desired sprinkle with rock/flaked salt.
7.Place into the middle of a pre-heated oven and bake for 240°C/Fan 220°C/Gas 9 15-20 minutes until golden brown.
Bread Machine Method:
Add the bread mix, water and oil according to your bread machine's manufacturer guidelines.
Refer to manufacturers guidelines to confirm the capacity and mix on basic dough setting to scale and bake as per instructions above.
CHEFS TIP
Why not try finishing with sea salt and rosemary?
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