NOTE: This particular recipe called for the use of 3 x 19cm sponge tins. A larger Focaccia can be created in a grill pan.
Make up a soft, well developed dough from the above ingredients under “dough”.
Divide the dough into 6 and mould into balls.
Immediately place 1 piece into each pre-oiled tin approx 19cm (7.5 inches) and rest for 10 minutes.
Press out dough pieces and add desired filling. Moisten the edges and cover each with remaining dough pieces pressed out to the same size as the tin. Prick with fork.
Then continue following the pack instructions, i.e. cover with a damp tea towel; lightly oiled plastic or polythene. Dimple the dough with the end of a wooden spoon after 15 minutes and drizzle the top with more olive oil.
Cover again and rest for a further 15 minutes before removing the cover.
Bake in a preheated oven at 230°C, (450°F, Gas Mark 8) for 15 – 20 minutes or until golden brown.
Remove from tins and put on a wire tray to cool.
I recently came across your Garlic and Rosemary Focaccia bread mix and thought it was wonderful...your best yet. I made a loaf at Christmas, which rose wonderfully well and everyone enjoyed it. I thought it was delicious. At the moment, I'm waiting for two more loaves made from your bread mixes to rise and bake in the oven. Your bread is better than any I've bought. Long may you continue. Thank you.
Debra Siddle
Use a selection of fillings such as: Sliced Tomatoes / Salami Sliced Tomatoes / Ham Sliced Tomatoes / Roquefort Cheese Or what ever the family favourite is in your home.