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garlic

Garlic bread

Garlic bread

Basic:

  1. Preheat oven to 210°C

  2. Decrease the amount of water on the packet mix by about 20ml, so the mixture is not runny.
  3. Mix and leave for five minutes to absorb the water.
  4. Form the dough into a baguette shape on a lined baking sheet. Make cuts about of the way through along the length of the loaf.
  5. Bake for 15 minutes. Fill the cuts with garlic butter or oil (see below) and place back in the oven for a further 8 - 10 minutes.
  6. Cool on a wire rack

Garlic butter:

Finely grate or crush three cloves of garlic add 1 tsp of Italian, French or English herb mix (depends which you have in the cupboard and which you prefer) mix with

EITHER … 100g softened unsalted butter… mix completely and spread in the slots with a knife. Continue to final bake

OR … 100ml olive oil … mix completely and spoon or pour into the slots before the final bake

 

Zhuzh it up: 

1. Add caramelised garlic to the mixture in addition to the above butter or oil.

  • Chop three cloves of garlic into chunks (about the size of half a peanut).
  • Warm some olive oil in a pan and add the garlic … don’t have the oil too hot or it and the garlic will burn easily. Simmer on a low heat until they look nice and golden, stirring regularly. This doesn’t take long, but the caramelised flavour is lovely. Too dark and all you’ll taste is burnt garlic, so slow and low is the idea.

2. Add a handful of grated cheese to the butter or oil mix before pouring into the slots.

3. Add a handful of grated cheese to the mixture before shaping and cooking.

How To Make Focaccia using our White Bread Mix

How To Make Focaccia using our White Bread Mix

This will give a slightly different consistency to our focaccia mix but it's equally delicious!

Basic:

  1. Preheat oven to 210°C

  2. Substitute 1 tablespoon of water with 1 tbsp of olive oil.
  3. Pour into an oiled baking tray. This is best cooked in a shallow pan about 3cm or so deep.
  4. Coat hands with oil and make thumbprint dents in the surface.
  5. Cover with oiled cling film and leave to rise in a warm place for 20 minutes or until nearly doubled in size.
  6. Just before cooking …
  7. Sprinkle about a tablespoon of olive oil over the top of the dough, followed by a small scattering of fine sea salt, if required.
  8. Bake for 15 – 20 minutes or until golden and sounding hollow when you tap it. This can vary slightly depending on your oven.
  9. Cool on a wire rack, then share with friends.

 

Zhuzh it up:

Sun dried tomato and parmesan focaccia

  1. Proceed to step 2 for the basic focaccia
  2. Add 2 tsp chopped, sun dried tomatoes to the mix before spooning into baking tray
  3. Continue as with basic recipe, but sprinkle 1 tbsp grated parmesan cheese on top before cooking
  4. Sprinkle about a tablespoon of olive oil over the top of the dough
  5. Bake for 15 – 20 minutes or until golden and sounding hollow when you tap it. This can vary slightly depending on your oven.
  6. Cool on a wire rack

 

Garlic and rosemary focaccia

  1. Preheat oven to 210°C
  2. Proceed to step 2 for the basic focaccia
  3. Chop three cloves of garlic into chunks (about the size of half a peanut). Warm 2 tbsp olive oil in a pan and add the garlic … don’t have the oil too hot or it and the garlic will burn easily. Simmer on a low heat until they look nice and golden, stirring regularly. This doesn’t take long, but the caramelised flavour is lovely. Too dark and all you’ll taste is burnt garlic, so slow and low is the idea.
  4. Continue as basic focaccia recipe, then sprinkle a teaspoon of chopped rosemary over the top, a tbsp of olive oil making sure it goes all over the top and in the dimples, then a light sprinkle of fine salt.
  5. Bake for 15 – 20 minutes or until golden and sounding hollow when you tap it. This can vary slightly depending on your oven.
  6. Cool on a wire rack

 

Olive and lemon focaccia

  1. Preheat oven to 210°C
  2. Proceed to step 2 for the basic focaccia
  3. Chop six olives into slices about the thickness of a pound coin (dollar/euro coin) (I prefer black in this recipe, but use whatever you like best). Add to the mix before pouring into an oiled baking tray.
  4. Finely grate the zest of two lemons … a tiny grater is what you need … no big chunks here.  Only grate the yellow stuff as the white underneath is bitter.
  5. Mix one tsp in with the bread mix and olives.
  6. Continue as basic focaccia recipe, after putting olive oil on top and in the dimples, sprinkle the remaining lemon zest on top, with a very light sprinkle of fine salt.
  7. Bake for 15 – 20 minutes or until golden and sounding hollow when you tap it. This can vary slightly depending on your oven.
  8. Cool on a wire rack