Garlic & rosemary focaccia-style bread

Fancy trying your hand at making your own focaccia? Try this recipe - you'll be delighted with the results!

• Preparation: 40 mins
• Cooking: 20 mins
• Serves: 12

What you need:

• 500g ciabatta bread mix
• 3 cloves garlic, chopped
• 3 tsp chopped rosemary
• 4 tbsp cold pressed rapeseed oil
• 1/2 tsp coarse sea salt

What you do:

1. Preheat the oven to 230°C, gas mark 8.
2. Mix the bread mix with a pinch of salt, the garlic and 2 tsp rosemary. Mix in 3 tbsp oil and 320ml lukewarm water to form a dough. Knead on a floured surface for 5 minutes until smooth.
3. Shape into a rough 22cm round and place on a large greased baking tray. Brush with a little cold pressed oil, sprinkle over the remaining rosemary and the salt.
4. Cover with cling film and leave to prove in a warm place for 30 minutes or until doubled in size. 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.
5. Drizzle over the remaining oil and allow to cool.

Cook's 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.

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