Teff Focaccia

Posted by on Mar 2, 2014 in Recipes | 0 comments

I’ve been experimenting a lot with vegan and gluten-free bread-making recently. Some recipes work beautifully, others need quite a bit of work before I can say I feel like they are shareable.  That sometimes means we’re eating dense, hard bread for a week!  But this lovely recipe for teff focaccia… this was just gorgeous. And so quick and easy! I based the recipe on one in Jennifer Katzinger’s Gluten-Free and Vegan Bread book, however made a few changes to make the recipe work for me. 

Sweet, nutty yumminess

Sweet, nutty yumminess

Teff Focaccia
Serves 10
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 1 cup teff flour
  2. 1 cup tapioca flour
  3. ½ cup arrowroot powder
  4. ½ cup sorghum flour
  5. ¼ cup millet flour
  6. ¼ cup flax meal
  7. 1 tsp salt
  8. 2 tsps dry herbs (you could use an Italian herb mix or herbes de Provence, whatever strikes your fancy)
  9. 2 tbsps of flax seeds
  10. 3/4 cup room temperature water, divided
  11. 1 tbsp yeast
  12. 1 cup warm water
  13. 1 tbsp coconut palm sugar
  14. 3 tbsps olive oil, plus more for sautéing
  15. 1 large onion
  16. Salt and pepper, to taste
Instructions
  1. Preheat your oven to 425 degrees Fahrenheit and put an oven-proof container filled with water on the bottom shelf.
  2. Prepare a large baking tray by lining it with parchment paper or greasing it lightly with olive oil and flouring the bottom.
  3. Add 1 tbsp yeast and 1 tbsp of coconut palm sugar to 1 cup of warm water and set aside to allow the yeast to activate.
  4. Combine 1/2 cup of water with 2 tbsps flax seeds and using a blender or hand blender (preferable), blend together until the flax seeds break down, absorb the water and create a nice egg-like goo. Set aside.
  5. In a large mixing bowl, combine teff flour, tapioca flour, arrowroot powder, sorghum, millet flour, flax meal, salt and herbs and whisk to combine.
  6. Add yeast mixture (as long as it is nice and active), flax and water mixture, and 3 tbsps of olive oil and using a spatula, stir until just mixed.
  7. The dough should be quite wet; add up to an additional ¼ cup of water, if needed.
  8. Transfer the mixture to the baking tray and pat it out into a large rectangle using your hands.
  9. Bake at 425 degrees for 25 minutes.
  10. While baking, peel and slice your shallots.
  11. Heat a small pan and when hot add a drop of olive oil and your shallots. Sauté for about five minutes, until the shallots have softened and just started to brown. Season with some salt and pepper.
  12. When your focaccia has baked for about 25 minutes, remove from the oven and evenly spread shallots over the bread. Sprinkle some salt and pepper on top, if desired.
  13. Reduce the heat to 350 degrees and put it back in the oven for another 10 or so minutes, until the bread is golden brown and a toothpick inserted into the bread comes out clean.
  14. Allow to cool for about 5 minutes before turning it out of the pan and slicing into it.
Adapted from Jennifer Katzinger's Gluten Free and Vegan Bread
Adapted from Jennifer Katzinger's Gluten Free and Vegan Bread
Vegan Sweet and Simple http://vegansweetandsimple.com/
This is delicious warm and right out of the oven! I served it with a salad, and it was the perfect accompaniment. 

An awesome dinner

An awesome dinner

Or it’s perfect with some dips! 

Yum

With baba ganoush and minty pea dip

The teff gives it a lovely nutty flavor and the onions add a delicious sweetness to it.  All in all, it’s one yummy loaf!

I hope you enjoy it!

 

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