¾ cup warm water
2 tablespoons coconut or almond milk, slightly warmed
1 ½ tablespoons palm sugar
1 ¼ teaspoons active dry yeast
2 – 2 ½ cups gluten free all purpose flour + more to flour surface
1 teaspoon coarse sea salt + more to sprinkle on top
6 tablespoons olive oil
1 ½ cup red or black grapes (halved and seeded)
1 tablespoon chopped fresh rosemary
In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl add water, milk, palm sugar, and yeast.
Add flour, salt, and 2 tablespoons olive oil to the yeast mixture.
Mix well on low and be sure to scrape the sides and bottom of the bowl with a rubber spatula.
This can be done in a large bowl with a wooden spoon and lots of elbow grease.
Transfer dough to a well floured surface to knead the dough.
Brush a large bowl with a generous amount of olive oil.
Transfer dough to bowl and cover with plastic wrap or a clean kitchen towel.
Set aside in a cool place for 1 hour or until dough doubles in size.
Place on a baking sheet that has been lined with parchment paper and lightly brushed with oil.
Cover with a towel and let rise for 30 minutes.
Preheat oven to 400 degrees.
Brush the top of focaccia with oil.
Bake 20-25 minutes. The crust should be golden brown and puffed around the edges.