This Sweet and Salty Gluten-Free Focaccia is one of those recipes that only makes sense for a very specific window of the year — late August through early September, when the first red grapes appear at the market and the air is still warm enough to want something that feels like both a snack and a celebration.
The grape to use here is uva fragola — called Isabella or Concord grape in North America. Round, deep purple, intensely sweet and slightly musky. They’re not a supermarket staple all year, which is exactly why this focaccia feels special. When you see them, you make this.
The idea is simple: a well-hydrated, lightly sweetened focaccia dough, topped with whole grapes that sink in slightly as the dough rises and then caramelize in the oven. A sugar and olive oil glaze is poured over during baking in two stages, which creates a lacquered, slightly sticky top that contrasts with the flaky salt underneath. Sweet, salty, a little jammy where the grapes have burst. It’s addictive in the way that only unexpected combinations can be.
It works as a snack, as a breakfast, as something to bring to a late summer gathering and watch disappear. It’s also fully vegan if you use maple syrup in place of honey — the recipe works exactly the same either way.
One important note on the dough: it will look very wet and almost liquid. That’s correct. This focaccia gets its soft, open crumb from a very high hydration dough, and the long cold rise does the work that kneading would do. Don’t add more flour. Wet hands are your best tool here.
Sweet and salty grapes focaccia bread
8
servings20
minutes40
minutes8
hoursKeep the screen of your device on
Ingredients
160 g rice flour
20 g corn fine flour
20 g chickpea flour
100 g corn starch
2 g / half a tsp of fresh yeast (or 1 g dry yeast)
1 tbsp plant based yogurt (optional)
4 g / 1 tsp salt
3 tbsp olive oil
1 tbsp honey or maple syrup
4 tbsp cane sugar
230 g lukewarm water
2 cups grapes
How to
- In a large bowl (or stand mixer bowl), combine all the flours and salt. If using dry yeast, add it now.
- Using the paddle attachment or a whisk by hand, slowly add the lukewarm water, the spoonful of plant-based yogurt (if using), 2 tablespoons of olive oil, and 1 tablespoon of honey or maple syrup. If using fresh yeast, crumble it in now. Mix until you have a smooth, very hydrated batter-like dough.
- The dough will look creamy and very soft — almost like a thick batter. Don’t add more flour. This level of hydration is what gives the focaccia its soft, open crumb.
- Line a rectangular baking tin (approximately 22 x 10 cm / 9 x 4 inches, at least 5 cm / 2 inches high) with parchment paper. Pour the dough in and, with wet hands, spread it evenly to reach all the sides of the pan.
- Scatter the grapes evenly over the surface, pressing them in gently. Cover the pan tightly with cling film, wrapping it around the sides, and leave the focaccia to rise for 8 hours at room temperature (ideally 20 to 23°C / 65 to 70°F).
- When the rising time is nearly up, preheat the oven to 200°C / 390°F static heat — do this before removing the cling film.
- In a small bowl, mix together half a glass of water, the remaining tablespoon of olive oil, and 2 tablespoons of brown sugar or 1 tablespoon of honey. This is your basting liquid.
- Once the oven is up to temperature, remove the cling film and bake. After 15 to 20 minutes, when the surface has dried slightly, pour half the basting liquid over the focaccia. Add the rest whenever you see the surface starting to dry out again. Keep an eye on it.
- Bake for about 40 minutes in total. In the last 5 minutes, mix the remaining 2 tablespoons of brown sugar or 1 tablespoon of honey with a few drops of water and brush it over the top for a final glaze.
- Leave to cool completely in the tin before cutting.
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Looking for more gluten-free focaccia recipes?
Search no more: I developed two foolproof recipes both with or without sourdough starter:
- Dry yeast FOCACCIA BREAD: with rice flour and chickpea flour, it is soft and perfect to prepare sandwiches.
- Likewise, these sourdough little FOCACCIA bites with olives: the ideal snack fro kid’s school lunch or parties.
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