Drive away with green broad beans and ricotta
159 recipes
Focaccia with gluten-free teff flour
ingredients
servings
10
Rice flour
200 grams
Potato starch
150 grams
Cornflour
20 grams
Tapioca flour
30 grams
Guar gum
5 grams
Water
400 grams
Extra virgin olive oil
3 spoons
Iodized salt
4 grams
Liquid glutenfree sourdough starter
150 grams
Fresh rosemary
1 sprig
Fresh sage
3 leafs
Fresh thyme
2 sprigs
Coarse salt
to taste
Teff flour
100 grams
Bakery products from Italy
Focaccia with gluten-free teff flour
Focaccia with gluten-free teff flour
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A nice rustic flake made with natural flour and sprinkled with lots of aromatic herbs.
preparation
step 1
Mix in planets all flours with licoli (or 4g of dissolved melted yeast dissolved in 40g of water), slowly add the water and let it knead well. Then join the oil and finally the salt.
step 2
Place the mixture in a covered bowl and let it rise until doubled in the oven with a boiling pot.
step 3
When the dough is raised distribute it by helping with oiled hands in a large pan. With your fingers forming the buchetti. Let it still rise for a couple of hours (if you use the yeast just enough)
step 4
Heat the oven to 220 degrees. Soak the foam surface with half a glass of oil and water in equal quantities, salt up, large salt and all fresh herbs.
step 5
Bake at 220 degrees in the bottom shelf for 10 minutes. Continue for another 15/20 minutes on the half shelf, lowering the temperature to 200 degrees.
