Archive for Author Rebecca Coleman

Sourdough Focaccia

When the going gets tough… the tough head to the kitchen.

Cooking and writing have always been my best therapy. But there’s a bonus to being able to cook and bake, and that’s being able to take care of other people.

Sourdough Focaccia

A few nights ago, I made this tray of Sourdough Focaccia. I love making sourdough bread, but I’m moving beyond it (I’m still making loads of bread) to other kinds of baked goods using sourdough. Like Focaccia. I was so happy with it, it turned out so well.

And I was able to leave some for my neighbour.

And I walked a few blocks and left some on the doorstep of my friend Lori’s apartment, and then backed away and then texted her. We had a 6-foot-distant conversation, and she placed a container of freshly made banana bread on the sidewalk in front of me.

This is love. This is the new love. Checking in, connecting, still feeding each other, even during a global pandemic when we can’t go within 6 feet of each other.

Focaccia Sourdough

Sourdough Focaccia

Ingredients

  • 1 cup sourdough starter
  • 2 cups warm water
  • 2 tbsp olive oil
  • 1 tsp salt
  • 4 cups flour (I used 1 cup WW and 3 cups AP)

To top:

  • olive oil
  • course sea salt
  • rosemary (dried or fresh, whole)
  • cloves of roasted garlic (optional)

Method:

  1. In the workbowl of your mixer, place the sourdough starter, the water, olive oil and salt. Mix well together.
  2. Slowly add in the flour, using the doughhook attachment. (you can do all of this by hand as well, it just takes more time).
  3. Once all the flour is incorporated, continue to knead for another 5 minutes or so, until smooth and elastic.
  4. Form the dough into a ball and drizzle over some olive oil. Cover the whole dough ball with a thin layer of olive oil. Place back into the bowl, cover, and allow to rise. You could also do a slow rise in the fridge over night. I let mine rise about 6 hours. It should be doubled in size.
  5. Drizzle a sheet pan with olive oil and brush it all over. Place the dough on the sheet pan and use your fingers to spread it out.
  6. Set aside for 30 minutes in a warm place, while your oven preheats.
  7. Turn the oven on to 450 degrees and allow it to preheat.
  8. Before putting the Focaccia in the oven, “dimple” it with your fingers, then drizzle over more olive oil and sprinkle with course salt. Sprinkle with rosemary and roasted garlic as well, if you like.
  9. Bake for 20-25 minutes, until golden on top. Eat while still warm. I like to dip mine in olive oil and balsamic vinegar.

Sourdough Bread for the Apocalypse

Well that went escalated quickly.

I try to be active on this platform at a minimum of once a week(ish), and last week’s post had nary a mention of the words pandemic, social distancing, quarantine, or apocalypse, words, which I feel like I now hear about a million times a day.

In a week, the world changed immensely.

It feels so different now, this world. I have lived half a century, and I have seen a lot of $hit. But this? This is unlike anything I have ever seen. Ever. And I know many of you out there feel the same.

Look–I’ll be honest–I worry. A lot. I worry about my 88-yr-old dad (he’s fine, I talked to him last night), I worry for my friends whose parents are in care homes, and whom they now have to visit through windows. I worry I won’t get to see my son for weeks in the event of a lockdown quarantine. I worry about my job. I worry about my RRSPs. I worry about my mental health if I am isolated for too long. I worry about all the people who are dying, or who are going to die. I worry about my beautiful foodie city, and how many local restaurants will not survive. I occasionally worry about running out of TP.

a round loaf of sourdough bread

But here’s what I don’t worry about: bread. It’s a small thing, but boy oh boy do I got this! Yesterday morning early, I tromped down to my local Safeway to get a few things; extra frozen fruit, frozen juices, that kind of thing. Ahead of me in the checkout line, a woman was buying three loaves of bread. And I thought, “nope, I’m good!” Later in the day, one of my friends commented online (oh man spending so much time online right now!) that their local was out of yeast. Again, not something I am even remotely worried about…

So yeah, I’m worried about a lot of things. What I am not worried about is my ability to be resourceful. I had no idea these last 10 years of becoming a food blogger, of breaking things down, learning to make stuff from scratch, of obsessing about recipes, a skill that I considered to be quaint at best, would become a life-saving skill.

Because as long as I have this jar of sourdough starter, flour and electricity, I can make bread. And that’s empowering.

Stay safe, friends. Love to you all, and virtual hugs.

PS. I’ve started doing daily livestreams on my personal FB, cooking. Mostly just to feel people’s company, but I’m also trying to pick recipes that could be good doomsday staples. Tune in tonight to see me make oat milk. Or maybe something green for St Paddy’s?

« Older Entries