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!
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.