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Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Sunday, February 26, 2012

Sourdough Bread Focaccia from Starter!

Here's another way to use your Friendship Bread starter sponge.  This is so good ... and you can adjust the ingredients to include whatever you like best in or on your Focaccia!  Have fun with the recipe!




Sourdough Focaccia – Basil Flavored

Ingredients A:
1 cup of starter
1 cup of warm water
1 pkg yeast
¼ cup of basil flavored canola oil
1 Tablespoon basil pesto
1 cup of bread flour

Ingredients B:
1 cup almond meal/flour
3 cups bread flour
1 teaspoon salt
Salad greens or fresh basil
Basil flavored mozzarella cheese
Slivered almonds

Mix up Ingredients A and let the combination set in a warm place for an hour.  It will bubble on top.   Then knead in 1 cup of almond flour/meal, 1 teaspoon of salt and 3 additional cups of bread flour.   Knead it for 5 minutes.  Add a tablespoon basil flavored oil at the end of the kneading.  Cover it and let it rise again for 2 hours.  Punch down the dough, divide it in half;  pat it into a round shape on an oiled baking sheet.  Punch finger prints in the surface;  drizzle on a little flavored oil;  sprinkle on fresh basil or chopped salad greens and slivered almonds.  Add a little mozzarella cheese or parmesan cheese.  Bake at 400 degrees for 15 minutes, until the toppings bubble.

Cool slightly and cut into wedges.  Serve with additional dipping oil.



Sourdough Focaccia – Rosemary, Tomato and Cheese

Ingredients  A:
1 cup of starter
1 cup of warm water
1 pkg yeast
¼ cup of almond oil
1 cup of bread flour

Ingredients B:
1 cup almond meal/flour
3 cups bread flour
1 teaspoon salt
Sliced grape tomatoes
Cheddar Bleu Cheese
Fresh Rosemary sprigs


Mix up Ingredients A  and let it set in a warm place for an hour.  It will bubble on top.   Then knead in 1 cup of almond flour/meal, 1 teaspoon of salt and 3 additional cups of bread flour.   Knead it for 5 minutes.  Add a tablespoon olive or almond oil at the end of the kneading.  Cover it and let it rise again for 2 hours.  Punch down the dough, divide it in half;  pat it into a round shape on an oiled baking sheet.  Punch finger prints in the surface;  drizzle on a little flavored oil;  sprinkle on fresh Rosemary, sliced tomatoes and Cheddar Bleu Cheese.  Bake at 400 degrees for 15 minutes, until the toppings bubble.

Cool slightly and cut into wedges.  Serve with additional dipping oil.

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