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Garlic & Rosemary Focaccia Bread Mix 12kg
1 kg of Wright's Garlic & Rosemary Focaccia Bread Mix
585ml - Water
60ml - Olive Oil
45g - Yeast *
* This is using fresh yeast - if using dry then please use half the quantity.
Place all the above ingredients into a bowl.
Mix together to form a well developed (silky) dough.
Note: This dough will be soft
Cut dough into 6 x 280g (10oz) pieces.
Place each dough piece into a well oiled 15-17.5cm (6-7") sponge tin.
Rest for a further 10 minutes and then press out to fill sponge tin.
Cover with oiled polythene or a damp cloth.
Prove for 15-20 minutes
Pour 15 - 20 ml of olive oil on top of each dough piece & dimple dough with fingers so that - the oil is retained in the dimples. (Herbs or extra rosemary can be sprinkled on the top).
Cover again and prove for a further 15 minutes.
Remove cover then bake at 230°C (450°F), Gas Mark 7 for 15-20 minutes.
Tip : The loaf will sound hollow when tapped on the base, if baking is complete.
|Wheat Flour (Wheat Flour, Calcium Carbonate,
Iron, Niacin, Thiamin),
Salt, Dried Rosemary (1%), Dextrose,
Dried Garlic (1%), Rye Flour, Chickpea Flour, Natural Garlic Flavouring, Flour Treatment
For all allergens. including cereals containing gluten see ingredients above in bold.