Mountain Pepper Leaf Focaccia with Pepperberry Roasted 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.
- 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.
- Crack eggs into a medium mixing bowl. Add almond milk and apple cider vinegar and whisk to combine. Set aside.
- 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.
- Add wet ingredients to dry ingredients and stir until well combined. The mixture is
- Remove cherry tomatoes from the oven and reduce the heat to 175°C.
- 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.
- Bake for 15 – 20 minutes or until the bread is firm to the touch and bounces back when lightly pressed.
- 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