Lentil flour with its earthy taste with astringent tones is perfect for preparing a focaccia.
Accompany it with what you like most, it is excellent with:
- lamb, pork, poultry, game
- cured meats such as bacon, raw ham, sausage
- salmon
- hard-boiled eggs
- cheeses with strong flavors such as feta, gorgonzola, parmesan
- seasonal vegetables such as asparagus, avocado, carrots, fennel, spinach, celery
these are just a few examples indulge yourself with what you have in the refrigerator.
Before giving you the recipe for my focaccia, I remind you that gluten-free flours are delicious but different from the classic wheat flour, they need some attention:
| Recalculate the doses of flour and liquids present in the recipe. |
| When the weather permits, legume flours should be denatured. The denaturation it is done by inserting the flour in the oven at a temperature of 90 ° C for 2/3 hours. This procedure is not essential but it significantly increases the processing of these flours for leavened dough and fresh pasta. |
| Use natural thickeners that can create a “texture” that replaces the “glutinic network” that is naturally formed using wheat flour. |
| Preferably use indirect leavening or liquid pre-dough which helps our dough to retain fermentation gases and not to exceed with the doses of beer yeast which could cause us food sensitivity. The times and doses of use refer to the technique of Maestro Giorilli. |
Focaccia ingredients for 6 people
- 140 gr green lentil flour
- 75 gr brown rice flour
- 15 gr of flax seeds + 15 gr of chia seeds (o 10 g of psyllium peels, o 1 egg white)
- 210 ml water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon of rice malt
- 6,5 gr fresh brewer’s yeast (o 2 g of brewer’s yeast granules)
- 3 gr of fine salt
- 1/2 teaspoon cumin seeds (optional)
How to prepare the focaccia
Sift the flours into a bowl or mix them with a whisk to oxygenate them and eliminate any lumps.
Dissolve the fresh brewer’s yeast in 85 ml of water (if you use granulated beer yeast, remember to activate it by mixing it with half a glass of water, a dose of water taken from the 210 ml of water mentioned in the ingredients, and 1 teaspoon of rice malt. Cover the glass with plastic wrap and let it rest for 5-10 minutes until a foamy layer forms on the surface).
Prepare the “liquid pre-dough”, in a bowl we pour 85 g of flour and 85 ml of water where you will have dissolved our yeast and 1 tablespoon of rice malt (if you use granulated beer yeast, remember to activate it by mixing it with half a glass of water, a dose of water taken from the 210 ml of water mentioned in the ingredients, and 1 teaspoon of rice malt. Cover the glass with plastic wrap and let it rest for 5-10 minutes until a foamy layer forms on the surface).
Cover the bowl with plastic wrap and let it rest for 2 hours (mine “liquid pre-dough”it doubled in the first 30 minutes and tripled in two hours).
Now you can add to “liquid pre-dough” the rest of the ingredients. Work with a spoon until a well mixed dough is obtained.
Coat the mold you have chosen for baking with parchment paper.
Pour the dough into the mold and let it rest for another hour (in 1 hour my dough has doubled).
Bake the focaccia at 180 ° C for 20 minutes, until the surface is pleasantly golden (remember that each oven is different, one more check on the degree of cooking of our oven products never hurts).
clibi 