McDougalls rosemary and garlic focaccia

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1. Place the Mcdougalls soft bap bread mix in a mixer bowl fitted with a dough hook. Add the garlic puree to the water and mix. Blend in the water, mix on slow speed for 1 minute, and continue to mix on medium speed for 7 minutes.
2. Roll out the dough to a rectangle 25cm x 35cm (10” x 14”). Place in a greased 25cm x 35cm (10” x 14”) tin. Make indents on the surface of the dough. Sprinkle with rosemary.
3. Mix the topping of water and vegetable oil together and brush over the dough. Leave to prove until doubled in size and the water and oil have been absorbed by the dough.
4. Bake in a preheated oven 220°C/425°F/Gas Mark 7 approximately 15-20 minutes, until well risen & lightly golden. For fan assisted ovens, reduce temperature to 200°C/400°F/Gas Mark 6.