Wednesday, October 7, 2020

No-Knead Sourdough Focaccia

SP is still tending to his starter, or, as I call it, science experiment. He started it last March. Sometimes he even uses it to make us tasty stuff like this No-Knead Sourdough Focaccia. The recipe is from an America's Test Kitchen editor/cook/breadmaking instructor.
SP's intention was that the focaccia would be for his lunch, but it smelled and looked so yummy - how could I not try a piece for a snack after it cooled? It was tasty, so then I was jealous because even though I had homemade bread for my usual turkey-cheese sandwich, it just wasn't as exciting as focaccia
There was no way he was going to eat all of it, right? Right. So I suggested that instead of making biscuits we eat the focaccia with the grilled chicken and green beans for dinner. He agreed.
It's homemade, so it takes a while. It takes planning. I like that it baked in a round cake pan so it's like deep dish focaccia. It can also be baked in a 13x9 pan. There's a lot of olive oil involved. And a baking stone (but you don't need a baking stone, see the source link below). This meant our ugly, stained, crusty baking stone came out of hiding! SP added kalamata which I like a lot though in the future I'd like to try adding chunks of cheese like the author suggested. Maybe cheese & kalamata.
Reading over the recipe and writing about it now, I'm intimidated. Despite all the bread baking I've blogged about since March, I'm not actually the one baking the bread. SP is the bread baker. He was not intimidated, but he has lots of bread baking experience since he's been baking at least a loaf a week for 6-7 months. Also, practice makes perfect. You just have to dive in & try it. 

We both really liked this focaccia and think SP's turned out like real focaccia from a bakery. Perhaps someone like Paul Hollywood might not judge it so, but as long as we like it, that's what matters. I'm looking forward to SP's next focaccia.

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