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.
Gluten Free Focaccia with Grapes and Rosemary Recipe
- 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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So sorry to hear about your experience- that is the worst. I tend to avoid going out to dinner in fear that that will happen, plus I feel like a burden to the server. I love love love focaccia and have not heard of this mix before so I think I will have to buy some because that looks delicious. Hope your feeling better!
Thank you, I am feeling much better. It is certainly a risk of eating out but I don’t want to lock myself in the house either. Enjoy the focaccia, it is pretty amazing :)
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Oh you poor thing! I’m sorry you felt so bad, but selfishly glad that you got inspired to make such a lovely meal :)
Thanks! I am all better and it was almost worth it to make this focaccia :)
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Carol, this looks absolutely delicious. Focaccia bread is one of my all-time faves and I’ve been looking for a good gluten-free recipe to make my daughter in law. Thank you for sharing!
My pleasure Shirley, enjoy!
I love how few ingredients this recipe has- and I can’t stop eating grapes right now. As soon as warm weather hits I put grapes in every salad and smoothie- now I shall try it on focaccia!
Thanks Sylor – enjoy!!!
I would love to hear about the probiotics you take when you’ve been glutenized.
I get the strongest probiotics I can buy – I get the kind they sell in the refrigerated section of the health food store (no particular brand, I just look at strenght), and I take 1 every couple hours the day after being glutenized. It helps as does lots and lots of water.
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