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Line a 9-inch (23 cm) springform pan with parchment paper and use a pastry brush to apply a thin layer of olive oil all over the bottom of the pan and the sides; set aside.
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Whisk together the egg, oil and honey in a small bowl. If your egg is cold the honey will resist becoming incorporated. Just make sure all three ingredients are mixed; set aside.
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Combine flour, yeast, 1 teaspoon rosemary, salt, sugar, xanthan gum and black pepper in mixing bowl of stand mixer fitted with flat paddle. Turn mixer on low to combine the dry mixture.
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With mixer running on low speed, add 1 cup (240 ml) warm water, then add the egg mixture. Turn mixer to a medium speed and beat until everything is well mixed and dough looks like very thick cake batter. Add more warm water if necessary, to achieve the right texture. I usually end up needing more than the initial 1 cup (240 ml).
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Scrape the dough into the prepared pan, oil your fingertips and press the dough out to fill the pan and level the top. Cover with plastic wrap and place in a warm, draft-free place for 1 hour. The dough should look risen, puffy and about doubled in height.
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Position rack in middle of oven. Preheat oven to 400°F (200°C). Remove plastic wrap from pan and brush the top of the focaccia gently and generously with extra olive oil. Press the grapes gently into the top of the dough, spaced out evenly. Sprinkle the focaccia with remaining rosemary and a generous amount of flaky salt.
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Bake for about 35 to 45 minutes or until golden brown. Cool on rack for 5 minutes, then unmold and place focaccia on rack directly for about 10 more minutes or until just warm. We highly recommend eating this Low FODMAP Gluten-Free Grape & Rosemary Focaccia slightly warm. Don’t miss this opportunity. You can also cool it to room temperature and store well wrapped for a few days in a cool room. It reheats well in a toaster oven.