“I had a box of Chebe 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!
It makes a delightful treat with a glass of wine and is a great side dish with dinner, lunch or brunch.” – Carol Kicinski, Simply Gluten-Free
Recipe and photos by Simply Gluten-Free
Chebe Focaccia with Grapes and Rosemary
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Course:
Main Course
Servings: 6
Ingredients
- 1 package (7.5 oz) Chebe Focaccia Mix
- 4 Tbsp olive oil – use divided
- 2 large eggs
- 4 Tbsp milk milk substitute or water
- 1 Tbsp fresh rosemary finely minced
- 1 cup red seedless grapes, halved
- 1 shallot sliced into thin rounds
- 1 tsp kosher or coarse sea salt
- ½ tsp freshly ground black pepper
Instructions
-
Preheat oven to 375F. Line a flat baking sheet with parchment paper or a silicon baking mat.
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In a mixing bowl, combine the Chebe Mix with 2 tablespoons olive oil, and the eggs. Stir to combine. Add the milk/water and mix, the mixture will appear crumbly.
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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.
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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.
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Bake for 30 – 35 minutes or until the dough is browned. Let cool slightly and serve.
Recipe Notes
Recipe courtesy of Simply Gluten-Free