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.
Prepare an 8 inch loose bottomed square loaf tin by brushing with oil (I use a handy oil spray) and then dust with flour.
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.
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).
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.