Garlic and rosemary focaccia style bread recipe
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
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 7050kJ 1672.0kcal
- Fat
- 60g
- Saturates
- 5g
- Salt
- 6.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 248.8gProtein 50.1gFibre 13.0g
Method
- 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.
- See more Baking recipes
