We have been tinkering with Focaccia since a while now and have eaten many slabs in the last month or so. Finally, we are ready to share it with you all.
Made with 100% sourdough, this one is cold proofed for a day to develop flavor & chew. Thanks to the overnight fermentation + levain, the focaccia comes with a beautiful tang, has heft but the crumb is still light enough.
It's beautiful, just sliced thick and toasted on a pan with some olive oil. All you need is a dip or a runny egg alongside, although we have used it as a sidekick to soups & stews on numerous occasions.
We are starting off with a simple tomato + basil pesto version and will add more variations as we go along.
About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates into easier digestion even for those who are sensitive to gluten. The slow process (15 hours) not only produces more flavour (and a slight tang), it also translates into a bread that is full of naturally occurring nutrients.