Just add olive oil and water, Vegetarian & vegan
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
0800 0686 727
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.
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.
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.
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Co-operative Group Ltd.,
Regulated Product Name
Red Onion & Rosemary Focaccia Bread Mix
United Kingdom Country of Origin
Bag – Paper Type
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)
- Contains Rye
- Contains Wheat