This Sweet and Salty gluten-free focaccia is the perfect snack for the late August / beginning of September period. But it works really well for breakfast as well! It is a savory focaccia, enriched with sweet grapes and a sweet glazing on top, which give it an addictive taste.
Moreover, this sweet focaccia recipe is both vegan and gluten-free. In other words, everyone can enjoy it! Just remember, if you are vegan, to swap the honey for maple syrup.
What gluten-free flours can I use?
The ingredients include rice flour, fine corn flour, chickpea flour and corn starch. Corn starch can be replaced by other starches, such as potato starch or tapioca flour.
Both dry yeast or fresh yeast can work well in this recipe(just check that they are gluten-free!). If you are using the dry one (it usually comes granular in little bags), you should be using 1/3 of the fresh yeast weight.
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
How to
- In a large bowl (or in the stand mixer bowl, even better), add all the flours and salt. If you use the dry yeast, add it know.
- Mix with the leaf hook (or with a whisk by hand), and slowly add the lukewarm water, a spoonful of soy yogurt (if using), 2 tablespoons of olive oil and 1 tbsp of honey. If you use the fresh yeast, add it know.
- The dough will be creamy and very hydrated. You do not have to add more flour: to create such a soft and leavened focaccia you need a lot of hydration.
- Line a baking tin (the one you will use to bake the focaccia) with parchment paper. The rectangular pan should be 22 x 10 cm (8″x4″) , at least 5-7 cm high (2″).
- Pour the dough into the pan, then with your wet hands flatten it well to reach all the side of the pan. Try to create an even layer.
- Spread the grapes evenly on the surface, then quickly cover the pan tightly with a cling paper put the film around the pan. Leave the focaccia to rise for 8 hours at a temperature of about 20-23°C (65-70°F).
- After this time, turn on the oven onto static at 200°C/390°F (before removing the cling paper).
- In a small bowl, mix in half a glass of water, the remaining tablespoon of oil, 2 tablespoons of brown sugar or 1 of honey. We will then use this mixture to pour over the focaccia while it is baking.
- Once the oven is at the right temperature, remove the film, and bake, after 15-20 minutes, when the focaccia has dried a little, add half the liquid, then add it other times when you see the focaccia is drying. Keep an eye on it!
- Cook for about 40 minutes in total. 5 minutes before the end, add at last 2 tablespoons of brown sugar or 1 tablespoon of honey dissolved in a drop of water.
- Let it cool completely before cutting it.
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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.
And to stay updated on all my latest experiments, follow me on Pinterest or Instagram.
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