Per case of 5x500g

Wright's Garlic & Rosemary Focaccia bread mix creates 3 rounds from your existing sponge tins or one large loaf from your grill pan or meat tin - for all that tearing and sharing.  It has a wonderful Mediterranean flavour bursting with garlic and rosemary sprigs.  Add olive oil to the dough, dimple the top before baking and pour over some more then enjoy its wonderful warm aroma. This mix works brilliantly in bread making machines or by hand from your oven at home.  The bread can be used for pizza bases and is a great base for your own ideas, whatever the family favourite is. Wright's Garlic & Rosemary Focaccia bread mix is suitable for vegetarians and, when cooled and covered, freezes very well. This mix can be decorated with onions, olives, anchovies and any left-overs from the fridge.  The finished Focaccia is amazing value and cut into either fingers or cubes is great to hand around at barbecue or garden parties. Made all the more special with a layer of ham in the centre.

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  • Reviews
  • Ingredients
  • Nutrional
  • Allergy Advice

“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

Wheat Flour, (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dried Yeast, Dextrose, Salt, Dried Rosemary (1%), Dried Garlic (1%), Wheat Gluten, Chickpea Flour, Rye Flour, Emulsifier E472e, Flour Treatment Agent: Ascorbic Acid. Wheat Starch, Enzyme Alpha Amylase.

Typical Values Per Average
Slice (45g) 100g
ENERGY 563kj  1250kj
134kcal 298kcal
FAT 3.7g  8.3g
(of which Saturates) (2.3g) (5.1g)
(of which Sugars) (1.5g) (3.3g)
FIBRE 1.4g 3.2g
PROTEIN 4.6g 10.2g
SALT 0.41g 0.90g

For all allergens. including cereals containing gluten see ingredients in bold.