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Focaccia with a Garner's twist

Focaccia with a Garner's twist

A tear and share bread Italian bread with a touch of British flavour, this irresistible accompaniment will have you going back for more. Studded with Garner’s Pickled Shallots, the combination of fragrant rosemary, rich olive oil and tangy onion is irresistible. 
  1. Oil a baking tin – approx 20cm square or a swiss roll tin
  2. Mix flour salt and yeast in a mixing bowl. Add remaining dry ingredients. Make a well in the centre
  3. Add warm water and oil. Mix to a soft dough
  4. Gather the dough together with your hands
  5. Knead on a lightly floured surface for 10 minutes until the dough is smooth
  6. Press the dough into the tin and make fairly deep dents in the surface with the end of a wooden spoon. Stud these with rosemary and pickled onions, drizzle with oil and lightly scatter rock salt
  7. Place in a warm – not hot – place to rise for 15 minutes or longer if you are able until the dough has risen. Pre heat oven 220 C/Gas 7
  8. Bake for approx 10-15 minutes until golden and set. Cooking time may vary according to the tin used.