This coming week you’re in for a treat. I have fond memories of eating focaccia by the slice while traveling in Italy. Drenched in olive oil, the edges just a little crispy, sometimes with toppings and sometimes just a little salt, it was always the right thing to eat. While I can’t transport us all to a rustic hillside town, I can bring the flavor of focaccia right to you.
Focaccia from my kitchen is naturally leavened, or made with sourdough starter. Almost everything I make is done this way; I find the flavors deeper and the fermentation makes it a healthier choice! I’ll keep it simple with sea salt and olive oil, but you can dress it up any way you like. We often slice them horizontally and make pizzas, or stuff them with deli meats, cheeses, and all the other sandwich toppings. Focaccia also makes a great snack, and we’ve drizzled it with honey for a sweet and salty combo that’s hard to beat.
I have a different schedule this next week, and will be baking on Wednesday, August 9th only, for pickup at my home in the afternoon. I’ll go back to the regular Thursday and Friday schedule after that and plan to stick with that for the next few months at least.
Also available next week is my house sourdough. This is what most people think of when they think of sourdough: a crusty loaf with a tender, open crumb. I make all my breads by hand, and for this one I mill some of my own flour. It’s the bread most often on my table, and it goes with everything.
I’ll cut the focaccia into squares about 6″ across; you can dream of your favorite vacation spot while enjoying sourdough focaccia at your own table!
Please be sure to order by Tuesday morning and I’ll have fresh sourdough focaccia and a crusty sourdough loaf ready for you by dinner time on Wednesday.