Gluten Free Focaccia with Grapes and Rosemary Recipe
I had a rough go of it the other day. I attended a business dinner at a lovely restaurant and despite the continual reassurances from the chef that I would be served only gluten free recipes, I got glutenized. Unfortunately this is one of the risks we face when eating food from any place other than our own safe kitchens.
My symptoms are pretty consistent when glutenized – I woke up with a monster headache, feeling tired and achy and my stomach was queasy. So I did my usual in these instances, I drank gallons of water, downed a handful of probiotics and took to my bed to sleep it off. I had a cooking channel on low in the background, somehow the little bit of noise is better than hearing the pounding of my head.
As I drifted in and out of consciousness various chefs were preparing a wide variety of dishes. I woke up feeling much better and starving! I was craving a focaccia with grapes and rosemary. Someone must have made something similar and I just had to have some. One of the cruel tricks of fate for me is that whenever I get glutenized, I crave something bready afterwards.
I was still a little weak and feeling lazy but determined to satisfy my craving, so I needed an easy way to make the focaccia. Fortunately I had a box of Chebe’s Focaccia Mix in the pantry, a beautiful bunch of red seedless grapes in the fridge and rosemary growing in the garden. Within about half an hour, I was happily munching on this comforting yet sophisticated treat!
Hopefully you will try this Gluten Free Focaccia with Grapes and Rosemary recipe because it is fast, easy and wonderful, not because you have been glutenized. It makes a delightful treat with a glass of wine and is a great side dish with dinner, lunch or brunch.
- 1 (7.5-ounce) box Chebe Focaccia Mix
- 4 tablespoons olive oil divided
- 2 large eggs
- ¼ cup water
- 1 tablespoon fresh rosemary finely minced
- 1 cup red seedless grapes halved
- 1 shallot sliced into thin rounds
- 1 teaspoon kosher or coarse sea salt
- ½ teaspoon freshly ground black pepper
Preheat oven to 375 degrees. Line a flat baking sheet with parchment paper or a silicon baking mat.
In a mixing bowl, combine the focaccia mix with 2 tablespoons olive oil, and the eggs. Stir to combine. Add the water and mix, the mixture will appear crumbly. Dump the mixture onto a work surface and knead with your hands until the dough is smooth. Place the dough on the prepared baking sheet and roll into an oval or rectangle about 12 by 8 inches. Brush the dough with 1 tablespoon of olive oil. Sprinkle the dough with the rosemary then the grapes and then the sliced shallots. Drizzle with the remaining tablespoon of oil and sprinkle on the salt and pepper.
Bake for 30-35 minutes or until the dough is browned. Let cool slightly and serve.
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