Focaccia

Mix the Mevalia Bread mix in a mixing bowl with the salt, dried yeast and caster sugar. Add the water and the 1½ tbsp of olive oil and whisk with an electric mixer with dough hooks for 2–3 minutes.

Crush 1 clove of garlic and chop leaves from 2 rosemary stalks and add into the bread mix, mix a further 10–15 seconds to combine.

Grease 2 x 18cm round tins with oil or spray. Divide the dough mixture between the 2 tins, level with the back of a spoon and cover with oiled cling film. Leave to prove in a warm place for approximately 45 minutes or until double the size.

Preheat oven 220°C/200°C Fan/ Gas Mark 8.

Slice or crush the remaining garlic and take sprigs from the rosemary stalks. To top Focaccia, create small dimples with fingertips, pour over olive oil, sprinkle with the garlic and coarse salt and stick in the small sprigs of rosemary.

Place in the preheated oven for 15–20 minutes until lightly browned.