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Ideal served warm simply with a dip of cold pressed rapeseed oil.
Preheat the oven to 230C, gas mark 8.
Mix the bread mix with a pinch of salt, the garlic and 2 tsp rosemary. Mix in 3 tbsp oil and 320ml lukewarm water to form a dough. Knead on a floured surface for 5 minutes until smooth.
Shape into a rough 22cm round and place on a large greased baking tray. Brush with a little cold pressed oil, sprinkle over the remaining rosemary and the salt.
Cover with cling film and leave to prove in a warm place for 30 minutes or until doubled in size. Press dimples into the bread with a wooden spoon handle. Bake for 15-20 minutes until golden and sounds hollow when the base is tapped.
Drizzle over the remaining oil and allow to cool.