Wright's Garlic & Rosemary Focaccia Bread Mix 500g

Suitable for Home Freezing

Garlic & Rosemary Focaccia Bread Recipe
(Makes 3 loaves)

All you need is:
500g Wright's bread mix, 310ml (11fl oz) of lukewarm water and 90ml (6 tbsp) of olive oil.

Hand Baking
1. Place mix in a bowl or food mixer, add water and 30ml (2 tbsp) olive oil, mix together for 5 minutes to form a ball of dough.
2. Use 15ml of olive oil to oil tin(s). Place the dough on a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Divide into 3 and mould into balls. Place into 3 pre-oiled warmed sponge tins, or a single 30x25cm (12x10") oiled roasting tin. Rest for 10 minutes.
3. Press the dough to fill out the tin(s). Cover and leave to rise for 15 minutes in a warm place.
4. Drizzle 15ml (1 tbsp) of olive oil on each dough or 45ml (3 tbsp) for single large tin, and dimple the surface with your fingertips. Leave to rise in a warm place for a further 15 minutes. Rosemary or Mixed herbs can be sprinkle on top before baking if desired. Preheat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.
5. Bake in the oven for 15 minutes for 3 tins or 20 minutes for 1 large tin until golden brown and sounds hollow when you tap the base.

Machine Baking
Add the bread mix, water and half of the olive oil according to the following size machines. Use the balance of the olive oil when the dough is half risen in the final stage. Dimple the dough with the handle of a wooden spoon, then pour the olive oil over the top of the dough.
Machine Size: 400g (1lb), Bread Mix: 250g, Water: 160ml, Olive oil: 45ml (3 tbsp)
Machine Size: 600g (1.5lb), Bread Mix: 350g, Water: 220ml, Olive oil: 60ml (4 tbsp)
Machine Size: 800g (2lb), Bread Mix: 500g, Water: 310ml, Olive oil: 90ml (6tbsp)
Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours.
For more details: www.wrightsflour.co.uk

Garlic & Rosemary Focaccia Bread Recipe
(Makes 3 loaves)
All you need is:
500g Wright's bread mix, 310ml (11fl oz) of lukewarm water and 90ml (6 tbsp) of olive oil.
Hand Baking
1. Place mix in a bowl or food mixer, add water and 30ml (2 tbsp) olive oil, mix together for 5 minutes to form a ball of dough.
2. Use 15ml of olive oil to oil tin(s). Place the dough on a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Divide into 3 and mould into balls. Place into 3 pre-oiled warmed sponge tins, or a single 30x25cm (12x10") oiled roasting tin. Rest for 10 minutes.
3. Press the dough to fill out the tin(s). Cover and leave to rise for 15 minutes in a warm place.
4. Drizzle 15ml (1 tbsp) of olive oil on each dough or 45ml (3 tbsp) for single large tin, and dimple the surface with your fingertips. Leave to rise in a warm place for a further 15 minutes. Rosemary or Mixed herbs can be sprinkle on top before baking if desired. Preheat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.
5. Bake in the oven for 15 minutes for 3 tins or 20 minutes for 1 large tin until golden brown and sounds hollow when you tap the base.
Machine Baking
Add the bread mix, water and half of the olive oil according to the following size machines. Use the balance of the olive oil when the dough is half risen in the final stage. Dimple the dough with the handle of a wooden spoon, then pour the olive oil over the top of the dough.
Machine Size: 400g (1lb), Bread Mix: 250g, Water: 160ml, Olive oil: 45ml (3 tbsp)
Machine Size: 600g (1.5lb), Bread Mix: 350g, Water: 220ml, Olive oil: 60ml (4 tbsp)
Machine Size: 800g (2lb), Bread Mix: 500g, Water: 310ml, Olive oil: 90ml (6tbsp)
Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours.
For more details: www.wrightsflour.co.uk
Contains wheat gluten, rye gluten

Garlic & Rosemary Focaccia Bread Recipe
(Makes 3 loaves)

All you need is:
500g Wright's bread mix, 310ml of lukewarm water and 90ml (6 tbsp) of olive oil.

Hand Baking
1. Place bread mix in a bowl or food mixer, add water and 30ml (2 tbsp) olive oil, mix together for 5 minutes to form a ball of dough.
2. Use 15ml of olive oil to grease either 3 x 18cm sponge tins or a single 30 x 25cm roasting tin. Then pre-warm. Place the dough on to a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Either divide into 3 and mould into balls or mould as one into an oblong shape. Place into pre-prepared oiled tins.
3. Rest for 10 minutes. Press the dough to fill out the tin(s). Cover and leave to rise for 15 minutes in a warm place.
4. Drizzle 15ml (1 tbsp) of olive oil on each dough or 45ml (3 tbsp) for single large tin, and dimple the surface with your fingertips. Leave to rise in a warm place for a further 15 minutes. Rosemary or mixed herbs can be sprinkled on top before baking if desired. Pre-heat the oven to 230°C (450ºF) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.
5. Bake in the oven for 15 minutes for 3 tins or 20 minutes for 1 large tin until golden brown and sounds hollow when you tap the base.
Turn out and cool on a wire rack.

Machine Baking
Add the bread mix, water and half the olive oil according to the following size machines. The balance of the oil can be used when the dough is half risen in the bread pan. At that stage lift the lid of the bread machine, simply dimple the dough with the handle of a wooden spoon, then pour the remaining balance of the oil over the top. Finally close the lid and let the machine programme finish.
Machine Size: Bread Mix, 400g (1lb): 250g, 600g (1.5lb): 350g, 800g (2lb): 500g
Machine Size: Water, 400g (1lb): 155ml, 600g (1.5lb): 215ml, 800g (2lb): 310ml
Machine Size: Olive Oil, 400g (1lb): 45ml (3 tbsp), 600g (1.5lb): 60ml (4 tbsp), 800g (2lb): 90ml (6tbsp)
Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours.

Bag

Packing - Recyclable

Full Product Name:
Garlic & Rosemary Focaccia Bread Mix

Storage:
Store in a cool, dry place.
Best Before: See date on top of pack.
Freezing: This baked product is suitable for home freezing when cooked as instructed.

Usage:
16 Servings

Origin:
Produced in the UK. Wheat Flour used in this mix is made from UK and Canadian Wheat

Wright's

The delicious smell of freshly baked bread in your home is a treat anytime, so here's your opportunity to share our passion for baking and discover the quality of Wright's mixes for yourself.
George Wright founded the family flour mill in 1867 on a site at Ponders End that has a history of flour milling going back to 1086.
Six generations later the Wright family is still making great quality flours and mixes with a blend of traditional skills and modern technology.
David Wright

For more information on our products, please visit www.wrightsbaking.co.uk

Home Baking Club
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G.R Wright & Sons Ltd.,
Ponders End Mills,
Enfield,
Middlesex,
EN3 4TG.

G.R Wright & Sons Ltd.,
Ponders End Mills,
Enfield,
Middlesex,
EN3 4TG.