Forget the boring sliced white and try making your own flavoured focaccia, bagels and cornbread
Bread winners! Oozy focaccia bread with spinach & tomato
500g packet garlic and rosemary focaccia bread mix (try Wright’s brand, from Sainsbury’s)
3tbsp olive oil
150g (5½oz) dolcelatte cheese, sliced
150g (5½oz) mozzarella, sliced
125g (4½oz) baby spinach leavess
55g (2oz) sun-blush tomatoes, halved ?
12-15 small rosemary sprigs
1tbsp rock salt
Preheat the oven to 200°C/ fan 180°C/gas 6. Tip the bread mix into a large bowl. Stir in 300ml (10fl oz) hand hot water and 2tbsp olive oil to form a soft dough. Turn out onto a lightly floured work surface and knead for 2-3 minutes until smooth and elastic. Place into a clean, lightly oiled bowl. Cover with clingfilm and leave in a warm place for 30 minutes. Turn the dough out onto a lightly floured work surface and knead for 2 minutes. Divide into 2 pieces and press each into a 24cm (9½in) circle. Lay one circle onto a lightly oiled baking sheet and scatter over the cheese, spinach and tomatoes. Wet the rim and cover with the remaining circle. Pinch the edges to seal. Leave in a warm place for 30 minutes until slightly risen. Push your fingers into the top of the bread to dimple the dough. Push small sprigs of rosemary into the bread and scatter with the rock salt. Drizzle with the remaining olive oil and bake for 30-35 minutes until risen and golden.
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