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Garlic and rosemary focaccia style bread recipe

Garlic and rosemary focaccia style bread recipe

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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. See method

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

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
    1672kcal     84%

  • 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

Method

  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.

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

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  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.

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.

See more Baking recipes

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