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Garlic & Rosemary Focaccia Style Bread

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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1 hour
Serves 12

500g ciabatta bread mix

3 cloves garlic, chopped

3 tsp chopped rosemary

4 tbsp Mr Hugh's rapeseed oil

1/4 tsp coarse sea salt

  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.
  3. Mix in 3 tbsp Mr Hugh's and 320ml lukewarm water to form a dough.
  4. Knead on a floured surface for 5 minutes until smooth.
  5. Shape into a rough 22cm round and place on a large greased baking tray.
  6. Brush with a little cold pressed oil, sprinkle over the remaining rosemary and the salt.
  7. Cover with cling film and leave to prove in a warm place for 30 minutes or until doubled in size.
  8. Press dimples into the bread with a wooden spoon handle.
  9. Bake for 15-20 minutes until golden and sounds hollow when the base is tapped.
  10. Drizzle over the remaining Mr Hugh's and allow to cool.

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