Hempesan GF Focaccia with Roasted Mushrooms, Spinach & Squash

Crispy on the outside, tender within, and infused with rosemary and thyme — this gluten-free focaccia is the perfect canvas for earthy roasted mushrooms, golden squash cubes, fresh spinach, and a generous sprinkle of our Organic Hempesan. A plant-based twist on a Mediterranean classic: rich, wholesome, and full of flavour.

Made with love and the finest organic ingredients

Focaccia Mix – Rosemary & Thyme
Rice flour, potato starch, tapioca starch, sorghum flour, psyllium husk, dried oregano, sun-dried tomatoes, and a sachet of dried yeast (silver package inside the mix).

You’ll need

For the focaccia base

• 1 pack Sun & Seed Focaccia/Bread Mix
• 300 ml lukewarm water or plant milk
• 1 tbsp Sun & Seed Extra Virgin Olive Oil (for the batter)
• 1 tsp Sun & Seed Extra Virgin Olive Oil (for drizzling on top)
• 1 tsp sea salt

For the topping

• 200 g mushrooms, sliced
• 150 g butternut squash, diced small
• 2 handfuls baby spinach
• 1–2 tbsp Sun & Seed Organic Hempesan
• 2 tbsp Sun & Seed Extra Virgin Olive Oil, plus more for roasting
• Salt and black pepper, to taste

Step-by-step

1. Activate the yeast (optional): Empty the silver sachet into a small bowl with lukewarm water. Leave to develop for a few minutes. To speed things up, add 1 teaspoon sugar — the yeast will feed on it and activate faster.
2. Prepare the batter: Tip the focaccia mix into a large bowl. Add the water (with the yeast if activated). Beat with a hand whisk until smooth and thick. Stir in 1 tablespoon of olive oil until fully combined, then add 1 teaspoon sea salt and mix again.
3. Prepare the tray: Line a 30 × 20 cm baking tray with parchment paper and brush lightly with oil. Pour in the batter evenly and drizzle 1 teaspoon olive oil over the top.
4. Prove the dough: Cover with a tea towel and leave in a warm place for 1 hour, or until the batter doubles in size.
5. Preheat the oven: 220°C fan / 210°C conventional.
6. Roast the vegetables: Toss the mushrooms and squash with olive oil, salt, and pepper. Roast for about 20 minutes, until tender and lightly golden.
7. Top and bake: Arrange the roasted mushrooms, spinach, and squash on the risen focaccia. Drizzle lightly with olive oil and sprinkle generously with Hempesan. Bake for 30–45 minutes, checking after 30 minutes to ensure the crust remains golden but soft.
8. Finish and serve: Remove from the tray, drizzle 2 teaspoons of olive oil, and add another sprinkle of Hempesan before serving. Allow to cool slightly before slicing.

Why it works

This focaccia brings together the herbal fragrance of rosemary and thyme with the sweetness of roasted vegetables and the rich umami of Hempesan. Light yet satisfying, it’s a naturally gluten-free dish that captures the essence of Mediterranean simplicity — rustic, nourishing, and full of plant-based goodness.