Low FODMAP Grape and Rosemary Focaccia

Name: Low FODMAP Grape and Rosemary Focaccia
Total time: 120 min
Ingredients: 1 large egg (at room temperature); 2 tablespoons extra-virgin olive oil, (plus extra for brushing pan); 1 tablespoon honey; 2 ¾ cups (399 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 1 tablespoon instant or rapid-rise, yeast; 1 1/2 teaspoons dried or fresh rosemary, (crushed with fingers, divided); 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon xanthan gum; ½ teaspoon freshly ground black pepper; 1 cup (240 ml) warm water, (plus extra); 1 cup (150 g) red or black grapes, or both; Maldon flaky salt

www.fodmapeveryday.com

Our Low FODMAP Grape and Rosemary Focaccia is easy to make - and to vary! We give you options for other LOFO fruits and herbs. A great beginner bread.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 large egg (at room temperature)
2 tablespoons extra-virgin olive oil, (plus extra for brushing pan)
1 tablespoon honey
2 ¾ cups (399 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1 tablespoon instant or rapid-rise, yeast
1 1/2 teaspoons dried or fresh rosemary, (crushed with fingers, divided)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon xanthan gum
½ teaspoon freshly ground black pepper
1 cup (240 ml) warm water, (plus extra)
1 cup (150 g) red or black grapes, or both
Maldon flaky salt