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Food and Nutrition

Garlic and Rosemary Focaccia Style Bread

Prep time: 40 minutes
Cook time: 15-20 minutes
Makes 1 loaf / 12 slices

Per slice:
Calories: 164 kcals
Fibre: 1g
Saturated fat: 0.5g

500g ciabatta bread mix
3 cloves garlic, chopped
3 tsp chopped rosemary
4 tbsp cold pressed rapeseed oil
¼ tsp coarse sea salt

Total cost: £1.62
Cost per slice: 14p

Preheat the oven to 230oC, gas mark 8.

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.

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.

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.

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.