Just like the 22-Minutes version of Babe Bennett (having some time this afternoon) I decided to goof around a bit … with teff!
I was interested in coming up with an alternative bread formulation that was rice-based, but still had plenty of spring to it. My usual formulations start with a base of garfava flour, millet, tapioca starch and potato starch, which produces a really nice texture due in part, to the high protein level of the garfava. Not everyone tolerates the garfava, and I was also interested in trying something without the potato starch, for those avoiding nightshades. Enter, teff.
I have been using teff for muffins recently, and have also used it to make injera, the Ethiopian pancakes, but haven’t used it yet for gluten-free bread. It really is a fascinating grain — tiny little grains, packed with protein and fibre, they also have tons of calcium thiamin and iron! While teff contains no gluten, it does have a somewhat binding quality, producing baked goods with a bit of puff and bounce!
I decided to test-drive the teff in foccacia — the flat Italian bread that is usually nice and dimpled on top, and drizzled with olive oil. I think the goofin’ around could be considered a success! The dough for this is a little bit stiffer than the usual loaf formulation, so bakes up nicely as a freeform round on a baking sheet.
The exterior has a slight crust to it, without being overly crusty — more chewy, as a result of the drizzle of olive oil (how I like my focaccia!). I also gave it a liberal drizzle of oil before putting it in the oven, and sprinkled with rosemary and smoked Maldon Sea Salt. In terms of flavour, there is a small amount of teff providing a bit of nutty, earthy flavour without being overwhelming.
I think it hits the mark in terms of my “must haves” for focaccia:
1. Slightly open crumb and bounce in the interior
2. Soft chewy crust
3. Lots of dimples on top
4. Salt and olive oil on top!
Let me know what you think!
Printer Friendly Recipe: Glutenfree Teff Focaccia
Teff and Rosemary Focaccia with Smoked Sea Salt
- 2 1/2 tsp. instant yeast
- 1/4 c. white rice flour (39 grams)
- 1/2 c. brown rice flour (79 grams)
- 1/4 c. teff flour (30 grams)
- 1/2 c. tapioca starch (60 grams)
- 1 1/2 tsp. xantham gum
- 1 tsp. gelatin powder or agar agar
- 1/2 tsp. salt
- 1 egg, whisked
- 2 T. extra virgin olive oil, plus more for drizzling on top
- 1 tsp. dried rosemary plus more for the top
- 1 tsp. Smoked Maldon Sea Salt
Preheat the oven to 375 degrees.
Combine all ingredients in a stand mixer, and mix at medium speed for 3-4 minutes until well combined. The dough will be wetter than wheat-based bread dough, but hold its form if mounded on a baking sheet. Place the dough in the middle of a baking sheet and flatten out into an 8 to 9-inch round using a spatula.
Dimple the top with wet fingers, and drizzle with olive oil. Let rise in a warm place for 30-40 minutes, until doubled in size. Just before baking, sprinkle with rosemary and smoked Maldon Sea Salt.
Bake for 30-40 minutes until the internal temperature registers 205-210 degrees.
