Sun & Seed Organic Gluten Free Focaccia Mix Tomato & Oregano 300g

This gluten-free focaccia and bread mix delivers everything you want from fresh, homemade baking: a soft, chewy interior, a golden crust and a full, savoury flavour that tastes far richer than the ingredient list suggests. Light yet satisfying, the batter bakes into a focaccia with real structure — airy, springy and beautifully fragrant with herbs and tomatoes.

Designed for simplicity and versatility, it behaves just like a traditional wheat-based dough, but without the effort of kneading or shaping. The mix whisks into a smooth batter in minutes, bakes into a generous tray focaccia, and works equally well as a loaf, flatbread or roll base. Whether topped with herbs, layered with vegetables or served plain, it delivers reliable results and a bakery-quality aroma from your own oven.

If you’ve been searching for a gluten-free bread that feels indulgent rather than compromising, this mix is the one that finally gets it right.

Why You’ll Love It
• Soft, chewy texture with a naturally golden crust
• Simple, batter-based method — no kneading required
• Versatile: perfect for focaccia, loaves, rolls or flatbreads
• Herb-and-tomato flavour base for rich, aromatic results

Full ingredients

Sorghum flour*, potato starch*, tapioca starch*, rice flour, psyllium husk*, tomato powder*, dried oregano*, dried yeast.

Always read the label before use

Advisory Information:

ALLERGY ADVICE: May contain traces ofTREE NUTS, PEANUTS, SOYA and SESAME SEEDS.

Directions:

HOW TO USE THE FOCACCIA MIX

1. Empty the focaccia mix and yeast sachet into a large bowl.

2. Add 300 milliliters of lukewarm water or plant-based milk. Whisk the mixture with a hand whisk until it forms a smooth, thick batter.

3. Stir in 3 tablespoons of extra virgin olive oil until fully incorporated.

4. 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.

5. Pour the batter evenly into the prepared tray and drizzle 1 teaspoon of olive oil over the top.

6. 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.

7. Preheat a fan oven to 240°C.

8. Bake the focaccia for 35-40 minutes. The focaccia is ready when the base is firm and sounds hollow when tapped.

9. Remove it from the tray and generously drizzle with extra virgin olive oil. Sprinkle with sea salt.

10. Let it cool on a wire rack for at least 20 minutes.

11. Slice, serve.