Sun & Seed Organic Gluten Free Focaccia Mix Rosemary & Thyme 300g

This gluten-free focaccia mix is designed for people who miss real bread — the springy crumb, the golden crust, the aroma that fills the kitchen while it bakes. Soft, airy and satisfyingly chewy, it delivers a focaccia that feels traditional in texture and flavour, without the compromises that often come with gluten-free baking.

Made with carefully selected organic flours and herbs, the mix whisks into a smooth batter and bakes into a focaccia with genuine structure and elasticity. The result is light but substantial, fragrant with rosemary and thyme, and perfect for slicing, dipping or topping. Whether baked as a classic tray focaccia, a loaf or flatbread, it consistently produces a tender interior and a beautifully crisp edge.

This is the mix you reach for when you want gluten-free bread that feels generous, indulgent and properly made — not like a substitute.

Why You’ll Love It
• Soft, springy crumb with a golden, aromatic crust
• Traditional focaccia texture without kneading or shaping
• Naturally fragrant with herbs for rich, savoury flavour
• Versatile: ideal for focaccia, loaves or flatbreads

Full ingredients

Sorghum flour*, potato starch*, tapioca starch*, Rice flour*, psyllium husk*, dried yeast (in a sachet), dried thyme*, dried rosemary*. *From organic agriculture.

Always read the label before use

Advisory Information:

Allergy Advice: May Contain Traces Of Tree Nuts And Sesame Seeds.

Directions:

HOW TO USE THE FOCACCIA MIXEmpty the focaccia mix and yeast sachet into a large bowl. Add 300 milliliters of lukewarm water or plant-based milk. Whisk the mixture with a hand whisk until it forms a smooth, thick batter. Stir in 3 tablespoons of extra virgin olive oil until fully incorporated. Add 1 teaspoon of sea salt and mix well.Line a 30cm x 20cm baking tray with parchment paper and lightly brush it with oil.Pour the batter evenly into the prepared tray and drizzle 1 teaspoon of olive oil over the top.Cover the tray with a tea towel and let it proof in a warm place for 1 hour, or until the dough has doubled in size.Preheat a fan oven to 240°C. Bake the focaccia for 35-40 minutes. The focaccia is ready when the base is firm and sounds hollow when tapped.Remove it from the tray and generously drizzle with extra virgin olive oil. Sprinkle with sea salt.Let it cool on a wire rack for at least 20 minutes.Slice, serve, and enjoy!