No Knead Gluten Free Sundried Tomato Focaccia

5 from 1 vote

No Knead Gluten Free Sundried Tomato Focaccia

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.

Prep Time5

Cook Time50

prooving time20

Total Time1 15

Course: Tea Time

Cuisine: Vegan

Keyword: Bread, Dairy Free, Easy, Egg Free, Gluten Free, Simple, Vegan

Servings: squares

Calories: 216kcal

Author: Glutarama

Ingredients

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

Metric - US Customary

Instructions

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.

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