When I'm just not sure what to make, I tend to always make this focaccia. Mostly because I can serve it as an accompaniment to almost anything or serve it as the main event topped with tomatoes, cheese, cured meat, olives, or anything else my heart desires. So it's both a leading role and a supporting actor. It's rich but humble. It's salty and (made with einkorn flour) buttery.
Do I ever love bread.
I was taught to make this specific recipe by Carla from Jovial Foods in Italy and am ever thankful she sent me home with a small piece of her old, well-proven starter. Iprefer this bread made with sourdough because of it’s digestive elements and lively nature, but it can be done with yeast if you don’t have an active starter. If you don’t have einkorn flour, use the flour of your choice, but einkorn will give you the best result. Bust out your digital scale for this one and your bread will instantly improve ten-fold.
*In the video, I MISPOKE the measurements of my sourdough starter feeding! Once a week, I feed my 20 grams of remaining starter 50 grams of water and 100 grams of flour. 1/2 ratio.*
See video details or this page for the exact recipe. I hope you enjoy!
I would love to know where you get your crock bowls and canisters with lids. The ones in your focaccia bread blog is absolutely stunning.
They are made by a local potter near her
I am so excited, I found a pot like yours at the Home Store in California!!
Similar question… where is your sheet tray from?
I made this. And I’d like to shake your hand. There’s just my husband and I, and I probably should feel guilty for how much bread I ate, but I don’t. This was so fabulous. MAKE THIS PEOPLE!!
Also do not skip the sage on top, I didn’t realize I could fall so deeply in love with sage. Heart eyes.
On the dry sourdough method, when a recipe calls for two cups of very ripe active starter, do you instead make two cups of levain out of two tablespoons of dry starter?