Wright's Garlic & Rosemary Focaccia Bread Mix 500g
£1.40
£2.80 per kgProduct information
Country of Origin
Suitable for vegetarians
Product life guaranteed for 1 month.
Storage
Preparation and Usage
(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
Instructions
(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
Recipes
(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.
Package Type
Recycling Information
Other Information
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
Brand
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
Home Baking Club
To join our Free Home Baking Club for tips, recipe ideas and regular updates go to:- www.wrightsbaking.co.uk
Collect tokens - See website for further details.
Manufacturer
Ponders End Mills,
Enfield,
Middlesex,
EN3 4TG.
Return To Address
Ponders End Mills,
Enfield,
Middlesex,
EN3 4TG.
Typical Values | (cooked as per instructions) Per 100g | (cooked as per instructions) Per average Slice (45g) |
---|---|---|
Energy | 1250kJ | 563kJ |
298kcal | 134kcal | |
Fat (g) | 8.3g | 3.7g |
(of which is saturates) | (5.1g) | (2.3g) |
Carbohydrates (g) | 44.0g | 19.8g |
(of which sugars) | (3.3g) | (1.5g) |
Fibre (g) | 3.2g | 1.4g |
Protein (g) | 10.2g | 4.6g |
Salt (g) | 0.90g | 0.41g |
Pack will make approximately 16 servings |
Ingredients
Allergen Information
Dietary Information
Categories
Ratings and reviews
Customer reviews (68)
of 12
Delicious
Instructions were easy to follow. What resulted was a delicious, fluffy focaccia. Everyone loved it.
Fantastic
Make this regularly for use as pizza bases (makes 2 large pizzas), always proves well and pretty quickly, and makes good dough for rolling out. Final product tastes great.
great
Made dough in breadmaker then pressed into 2 square tins for second rise. Dimple the top, add olive oil and flaky salt and bake-lovely, fluffy and tasty
easy
thie rise was easy, was tasty and i added lots of fun ingredients
Not to my taste
Was really looking forward to this. Easy to make and looks lovely when it’s done. However I get a strange soil like taste from it
lovely focaccia
Easy to make in a bread maker and a lovely tasting focaccia at the end.
of 12