The recipe for this delicious Gluten Free Sundried Tomato Focaccia was an idea I had whilst developing another recipe using Free From Fairy Bread Mixes.
This recipe was developed using Free From Fairy Bread Mixes
which were kindly gifted to me for that purpose
If you are an avid follower of my recipes, you’ll know that I steer well clear of making my own bread, I love bread, bread doesn’t love me. There’s no shame in relying on bread mixes when it comes to making fresh gluten free bread. There are a few brands of bread mixes out there that I’ve tried and like. One such mix was made by Andrea at Grassroots but I’m sad to say these are no longer available.
I’ve known Vicki Montague (aka Free From Fairy) for a few years now but we feel like we’ve known each other all our lives, she is a very dear friend and the fact she develops nutritious bread mixes and flour blends is a buddy bonus!
What bread mix can I use to make this Gluten Free Focaccia?
I’ve used this specific bread mix on several occasions before developing these flavoured breads and each time have had wonderful fresh wholegrain bread that’s gluten free, dairy free and vegan too.
As I’ve mentioned, there are other bread mixes on the market and if you wish to shop around you could use my Gluten Free Delivery Guide. It’s a great resource for bread mixes and many other free from treats and savoury options.
Fancy buying yourself a treat or a gift for a loved one this festive season, then go small…small businesses’ that is!
Different flavour variations for a Gluten Free Focaccia
In this simple no knead focaccia recipe, I’ve opted for Mediterranean flavours and used sundried tomatoes, rosemary and decorated it with delicious ripe cherry tomatoes. These taste so good baked into the bread and add a gorgeous caramelised sweetness to the Focaccia.
I find this bread mix very versatile when it comes to adding ingredients so here are a few suggestions for different flavoured breads that you might like to try instead.
- Caramelised Onion – fry off a medium onion cut into rings in olive oil until caramelised and allow to cool. Add the onion to the mix instead of the sundried tomatoes. To top you could use a suitable jar of onion chutney and spoon the chutney over the proven focaccia before baking.
- Feta and Tomato – crumble some feta into the focaccia dough and to decorate add more crumbled feta and halved cherry tomatoes before going in for the final bake.
If you come up with any other flavour variations them please do come back and share your successes and as always remember to tag me in on any photos you share, it literally makes my day when that happens.
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Why use Free From Fairy Flour Mixes?
Vicki has worked hard to develop a flour mix that doesn’t include rice and is wholegrain making it far more nutritious than shop bought flours and free from loaves. It also contains no gums or preservatives and is made with low FODMAP ingredients. This makes it the blend prefect for anyone with Irritable Bowel Syndrome (IBS). Flour mixes are sold in 750g rather than 500g, this bread mix is sold in bags of 425g.
Ingredients: Wholegrain Teff, Sorghum, Buckwheat, Tapioca and Potato Starch.
Bread mix ingredients: Wholegrain Teff, Sorghum, Buckwheat, Tapioca and Potato Starch, psyllium husk powder, salt and flax seeds.
How to store fresh baked Gluten Free Bread?
This traditional type of bread would normally last very well but as this is gluten free it’s best eaten on the day. I’ve made it to accompany a pasta meal such as my Gluten Free Sausage Pasta Bake, simple and fuss free or how about this Easy Beef Lasagne made gluten free with dairy free option. It’s also lovely dipped in homemade soup. I’ve a couple of recipes here you might like to try for that very reason 5 Free From Simple Soups for One.
If you do eat it over two days then I would recommend wrapping in foil or paper and keeping in the fridge then reheating in the oven or microwave to freshen it up. Anyway, bread always taste way better warm, am I right?
If you like easy bread recipes you’ll love these other bakes
Learn to make gluten free bread from an expert
Learn how to make my wholegrain gluten free flour blend and bread mix plus the best gluten free yeasted and non-yeasted breads ranging from rolls to a soft sandwich loaf and gluten free chapatisVicki montague – free from fairy
How To Make Gluten Free Bread – Simple to follow video lessons that you can watch as many times as you like. The lessons are designed to be carried out by children and adults alike. They introduce you to a variety of gluten free breads. Where possible they have dairy free and egg free (vegan) options.
No Knead Gluten Free Sundried Tomato Focaccia Recipe
No Knead Gluten Free Sundried Tomato Focaccia
To make the bread
- 425 g 1 whole packet Free From Fairy gluten free bread mix
- 7 g dried active yeast
- 2 tbsp olive oil
- 1 tbsp caster sugar
- 1 tsp apple cider vinegar or lemon juice
- 530 g water use 130g boiling mixed with 400g cold to make the perfect temperature.
To make it sundried tomato focaccia
- 150 g sundried tomatoes cut into thin strips
- 1 tbsp dried rosemary
To decorate the bread
- 8 cherry tomatoes or more, to decorate
- 2 tbsp sundried tomato oil taken from the jar of tomatoes
- rock salt
- Switch your oven on to 70°C/ 50°C fan. This gives you the perfect environment for the yeast to rise the bread.
- Prepare an 8 inch loose bottomed square loaf tin by brushing with oil (I use a handy oil spray) and then dust with flour.
- Put the mix into a large bowl with 7g Allinson’s dried easy bake yeast and 1 tbsp sugar and stir well.
- Add 2 tablespoons vegetable oil, 1 tsp vinegar or lemon juice and 530g warm water (130g boiling water mixed with 400g cold water). Stir until thoroughly combined and dough like.
- Add the 150g of sundried tomatoes, I cut these into thin strips with a pair of kitchen scissors. Also add the rosemary ad stir again until combined, then scrape into your prepared tin.
- With wet hands (lets get messy) push the dough into the corners of the tin.
- Next, using your, hands smooth 2tbsp of the oil from the sundried tomatoes into the top of the bread and make approx 12 holes in the bread.
- Cover with an oiled piece of tin foil and place the loaf into your warm oven, leaving it for 15 – 20 minutes to rise – it should reach the top of your tin.
- Once the dough has risen almost to the top of the tin, remove the tin foil (keep it) and turn the oven up to 230 degrees C (210 degrees fan/gas mark 7).
- Before putting in the oven, poke the holes again (they may have filled in with the prove), then dot the focaccia with halved cherry tomatoes in a pretty pattern and liberally sprinkle with rock salt.
- Replace the foil lid (you may want to spray with oil again) Bake for 40 minutes.
- Remove the foil for the last 10 minutes to allow to brown (50 minutes in total).
- Leave the loaf to cool in the tin for 5 minutes before carefully removing it and leaving it to cool on a wire rack on one side.
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