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Gluten Free Focaccia Recipe - No Knead
Gluten Free Focaccia - sundried tomato flavour
Prep Time
5 mins
Cook Time
50 mins
prooving time
20 mins
Total Time
1 hr 15 mins
 

A simple recipe for gluten free vegan Focaccia that uses the Free From Fairy's gluten free bread mix. A wholesome gluten free alternative to wholemeal bread. Such a versatile recipe with alternative ingredient options.

Course: Tea Time
Cuisine: Free From - gluten and vegan
Keyword: Bread, Dairy Free, easy, Egg Free, Gluten Free, simple, Vegan
Servings: 9 squares
Calories: 216 kcal
Author: Glutarama
Ingredients
To make the bread
  • 425 g 1 whole packet Free From Fairy gluten free bread mix
  • 7 g dried yeast recommend Allinson Easy Bake yeast
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 1 tsp 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
Instructions
  1. Switch your oven on to 70°C/ 50°C fan. This gives you the perfect environment for the yeast to rise the bread.
  2. Prepare an 8 inch loose bottomed square loaf tin by brushing with oil (I use a handy oil spray) and then dust with flour.

  3. Put the mix into a large bowl with 7g Allinson's dried easy bake yeast and 1 tbsp sugar and stir well.
  4. 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.
  5. 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.

  6. With wet hands (lets get messy) push the dough into the corners of the tin.

  7. 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.

  8. 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.
  9. 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).

  10. 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.

  11. Replace the foil lid (you may want to spray with oil again) Bake for 40 minutes.

  12. Remove the foil for the last 10 minutes to allow to brown (50 minutes in total).

  13. 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.
Recipe Notes

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.

Nutrition Facts
Gluten Free Focaccia - sundried tomato flavour
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Trans Fat 1g
Sodium 300mg13%
Potassium 751mg21%
Carbohydrates 36g12%
Fiber 5g20%
Sugar 11g12%
Protein 8g16%
Vitamin A 270IU5%
Vitamin C 14mg17%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.