This is a quick share … I’ve been working on a recipe to create nice crunchy foccacia crumbs, and along the way decided to modify the recipe a fair bit to use as a side with dinner. Its still a work in progress — lovely and soft out of the oven, but needs toasting the second day in. I’ve baked this in small ring molds to get the buns pictured here, but this also makes 1 round (8″ or 9″ round pan — heavy stoneware works best), just increase the baking time by about 10 minutes.
the other thing I’ve been playing with is bread recipes that don’t require a stand mixer or any special equipment other than a bowl, a whisk and a spatula. This doesn’t quite produce the nice fine texture that I get for my sandwich loaf, but does a passable job for very little effort. If you make this, let me know how it works out! While the list of ingredients looks long, it comes together quite quickly.
- 1/2 cup brown rice flour
- 1/4 cup garfava flour
- 1/4 cup light buckwheat flour
- 2 T millet flour
- 1/2 cup potato starch (or cornstarch)
- 1/2 cup tapioca starch
- 2T sweet rice flour
- 2 1/4 tsp instant yeast
- 1 tsp baking powder
- 3/4 tsp xantham gum
- 3/4 tsp guar gum
- 1 tsp sea salt
- 1 T sugar or honey
- 1 tsp pectin
- 1 c warm water
- 2 eggs
- 3 T extra virgin olive oil
- olive oil, coarse salt, and rosemary for the top
- Combine all the dry ingredients in a medium bowl and whisk well to combine everything
- Make a well in the centre, and add the liquid ingredients, whisking to combine before incorporating the dry ingredients. This will make a thick batter that you should be able to stir with a sturdy spatula.
- Cover and let rise for at least 60 minutes, or until doubled in volume.
- Scoop out the dough into greased ring molds or a heavy round pan, trying not to deflate the dough too much,
- Preheat the oven to 425 degrees
- Dimple the dough with wet fingers, and drizzle the top with a bit of good quality olive oil. Cover and let rise another 30 minutes while the oven preheats.
- Just before the focaccia buns go in the oven, sprinkle the top with coarse salt and rosemary.
- Bake for 15-18 minutes, until the internal temperature registers 205 degrees. (bake for 25-30 minutes if making a larger focaccia).
- Let cool in the rings (or pan) for about 10 minutes before removing to a cooling rack.
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