Fragrant with fresh thyme, this recipe, from Aran Goyoaga, gives a sweet twist to a traditionally savory focaccia. A sprinkling of flaky salt on top enhances the flavor of the fruit.
Line the bottom of a 9" cake pan with parchment paper. Brush the inside edges with olive oil and set aside.
In a small bowl, whisk together the yeast, warm water, and sugar. Let the yeast activate for 10 to 15 minutes, until foamy.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour, xanthan gum, salt, black pepper, and thyme in a bowl. Add the yeast mixture, olive oil, honey, and egg. Mix at medium speed for 1 minute. The dough should have the consistency of thick cake batter. Add a little warm water if needed.
Transfer the dough to the prepared pan. Grease your fingers and use them to spread the dough evenly. Cover the pan with plastic wrap and let the dough rise for 45 to 50 minutes, until doubled in volume. The time will vary depending on room temperature.
Preheat the oven to 400°F. Remove the plastic wrap from the pan, and lightly brush the top with olive oil. Gently press the grapes (or berries) into the dough. Sprinkle the top with a pinch of sea salt.
Bake the focaccia for 35 to 40 minutes, until golden brown. Remove it from the oven and cool in the pan on a rack for 20 minutes before turning it out of the pan and returning it to the rack to cool completely.
Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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