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Mountain Pepper Leaf Focaccia with Balsamic, Aniseed Myrtle & Mountain Pepperberry Roasted Vine Tomatoes, Green Olives & Feta


This focaccia is definitely not fussy, but it sure is delicious and gluten-free too. The fresh eucalypt flavour of our Aniseed Myrtle gives it an earthy flavour and pairs beautifully with the sweetness of the cherry tomatoes and balsamic vinegar. The Mountain Pepper Leaf and Pepperberry adds depth and a subtle spicy punch that brings it all together this moreish bread. It’s an absolute crowd pleaser and a perfect addition to lunch alongside a big bowl of fresh garden salad.

Prep Time: 20 minutes / Cook Time: 15 – 20 minutes


Balsamic, Aniseed Myrtle & Mountain Pepperberry Roasted Vine Tomatoes

  • 250g cherry tomatoes, on the vine
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp Aniseed Myrtle, coarsley ground
  • 1/4 tsp Mountain Pepperberry, coarsley ground
  • pinch sea salt

Mountain Pepper Leaf Focaccia

  • 2 cups almond meal
  • 1 1/2 cups tapioca flour
  • 2 tsp baking soda
  • 2 tbsp Mountain Pepper Leaf
  • 1/3 cup almond milk
  • 4 tbsp apple cider vinegar
  • 6 eggs
  • 1/2 tsp sea salt

Focaccia toppings


  1. Preheat oven to 180°C. Line a medium size baking tray with baking paper. In a large bowl combine balsamic vinegar, olive oil,  Aniseed Myrtle and Mountain Pepperberry and sea salt. Place cherry tomatoes on a lined tray, pour over balsamic dressing and gently massage through tomatoes. Place in the oven and roast for 20 minutes.
  2. Crack eggs into a medium mixing bowl. Add almond milk and apple cider vinegar and whisk to combine. Set aside.
  3. Sift almond meal, tapioca flour and baking soda into a clean bowl. Use a whisk to combine dry ingredients and break up any lumps. Stir in Mountain Pepper Leaf.
  4. Add wet ingredients to dry ingredients and stir until well combined. The mixture is
  5. Remove cherry tomatoes from the oven and reduce the heat to 175°C.
  6. Pour mixture onto a large lined baking tray. Top with roasted cherry tomatoes, split green olives and feta. Drizzle pan juices from roasted tomatoes over focaccia and sprinkle with sea salt.
  7. Bake for 15 – 20 minutes or until the bread is firm to the touch and bounces back when lightly pressed.
  8. Remove from the oven and allow to cool slightly before lighting onto a cooling rack.

To serve, cut into large slices or wedges and serve with a fresh garden salad

  Tagged: Recipes
"It’s an absolute crowd pleaser and a perfect addition to lunch alongside a big bowl of fresh garden salad."