We’re getting a bit of a spring reprieve this weekend. Hopefully the sun comes out to match the warm temps! It has me thinking already about garden planning and what I’d like to grow this year. Do any of you gardeners have something new you’re looking forward to planting?
This week’s bake is such a versatile bread that we enjoy year round. Focaccia is a flatbread that’s just thick enough to slice through for an epic sandwich or for garlic bread. It’s also excellent cut into smaller pieces to accompany meals like salads or pastas. We often eat it just as it is for a snack, or dipped in good olive oil.
This week’s focaccia is naturally leavened and topped with freshly grated parmesan and black pepper. It’s a riff on the classic pasta dish ‘cacio e pepe’. These flavors are so good together, and especially on the sourdough focaccia. I mill white whole wheat for a good part of this bread, adding in all those good nutrients while keeping the flavor light. I think you’ll love this one!
We’re back to school this week after a nice long break. The routine has been a welcome change, though it does take some getting used to again! I’ve been glad to have this week to step back into normal life again before the college schedule picks up with music lessons and other campus-related activities.
In the fall, I offered a semester subscription, primarily designed for students but also for anyone who keeps closely to the semester schedule. I’m doing the same now for the spring semester, and those subscriptions are open now! It’s a great way to support a student with some homemade baked goods. Not everything that I make is healthy per se, but a good deal of what comes out of my oven is nutritious! This subscription will follow the semester, taking off during spring break with the final bake at the beginning of finals week. If you or someone you know would enjoy a semester of sourdough loaves and/or the bakes of the week, those subscriptions are available now through Tuesday, with the first orders delivered on Thursday, January 15th!