Fancy bread

Getting more practised with the regular sourdough bread and although still have a way to go before reaching loaf perfection feel it’s going well enough to give me the confidence to try new things. The summer holidays are rapidly approaching here. Mixed emotions because although there are lots of fun things about holidays and of course less having to get up early and go out on time there’s so many lasts and firsts and children growing up. Plus it’s not always fun in the house with everyone here, sometimes it’s just more people to row with each other.

I’m looking for more interesting and fun things to pack for picnics so suggestions very welcome.

The first type of fancy bread I’ve made with sourdough is focaccia.

This recipe was a joy to use for the simple fact unlike many sourdough recipes it’s really easy to read and follow.

The biggest difference obviously between this and other sourdough¬†bread recipes is this has a lot more ingredients. There are honey and olive oil in the sponge and even more olive oil in the main dough mix. The dough wasn’t as wet as other sourdough recipes I’ve used, maybe my starter was less liquid and or using a cup measure rather than scales for the flour made that difference.

It was really lovely to knead.

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And easy to press out into the pans. It rose well and pretty quickly, it’s warm here at the moment so that was expected I guess.

Looked pretty good before and after baking or is that cooking?  The cheese and onion one was definitely suitable for a meal. But took a little less time to be well done than the recipe expected, warm weather and an especially effective oven probably caused that.

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