Co Op Red Onion & Rosemary Focaccia Bread Mix 500g

Co Op Red Onion & Rosemary Focaccia Bread Mix 500g

SKU: 5000128783651 Categories: , ,




Co Op


Just add olive oil and water, Vegetarian & vegan

Pack Size


Unit (free text)



Fortified Wheat Flour (87%) (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dehydrated Onion (3%), Dried Yeast (2%), Dextrose, Chick Pea Flour, Salt, Rosemary, Wheat Protein, Garlic Granules, Rye Flour, Flour Treatment Agent (Ascorbic Acid), Wheat Starch,

For allergens, see ingredients in bold

Recycling Other Text

Widely Recycled

Telephone Helpline

0800 0686 727

Web Address

Contact Name


Manufacturers Address

Made for:
M60 0AG.

Preparation and Usage

Bursting with onion, rosemary sprigs and garlic, ideal for tearing and sharing. For bread making by hand or machine.

Red Onion & Rosemary Focaccia Bread Recipe
(Makes 1-3 loaves)
500g Co-Op Red Onion & Rosemary Focaccia Bread Mix
310ml of Lukewarm Water
90ml (6 tbsp) Olive Oil

Appliances vary, these are guidelines only.
Hand Baking
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.
Use 15ml of olive oil to grease either 3 x 18cm sponge tins or a single 30 x 25cm roasting tin. Then pre-warm these. 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 the pre-prepared oiled tins.
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.
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 (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.
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 on a wire and if desired drizzle some more olive oil on top and then allow to cool.

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 olive oil over the top. Finally close the lid and let the machine programme finish.

Machine Size: 400g (1lb) Bread Mix: 250g, Water: 155ml, Olive Oil: 45ml (3 tbsp)
Machine Size: 600g (1.5lb) Bread Mix: 350g, Water: 215ml, Olive Oil: 60ml (4 tbsp)
Machine Size: 800g (2lb) Bread Mix: 500g, Water: 310ml, Olive Oil: 90ml (6 tbsp)

Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. The mix generally works best on programme settings up to 3 hours.


Store in a cool, dry place.
Once opened, store in an airtight container.
For Best Before Date: See Top of Bag.

Return To

We’re here to help…
Freephone 0800 0686 727 – we’re here 7 days a week
Please let us know the Barcode Number and the Date Code
Co-operative Group Ltd.,
M60 0AG.

Regulated Product Name

Red Onion & Rosemary Focaccia Bread Mix

Company Address

M60 0AG.


United Kingdom Country of Origin

Storage Type

Ambient Type

Pack Type

Bag – Paper Type

Standardised Brand

Co-operative Brand

Unit (specific)

Grams Unit (specific)

New Product Development

Final Product – Not NPD New Product Development

Calculated Nutrition Ordering

Regulation (EU) No 1169/2011 Scheme

Nutrition (per 100g)

Energy (kJ)
Energy (kcal)
Fat (g)
of which saturates (g)
Carbohydrate (g)
of which sugars (g)
Fibre (g)
Protein (g)
Salt (g)

Allergy Advice

  • Contains Rye
  • Contains Wheat


There are no reviews yet.

Be the first to review “Co Op Red Onion & Rosemary Focaccia Bread Mix 500g”

Your email address will not be published. Required fields are marked *