Drive away with green broad beans and ricotta
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.