Sourdough Focaccia

Sourdough isn’t traditional for focaccia, but it’s one of the few sourdough breads you can cut and eat hot. Get focaccia recipes at TwiceasTasty.com.
I see all types of bread as an easy snack, but focaccia stands out among them. I’d buy it oven-hot as a street snack in Italy, and that flavor has stuck with me decades later. It’s tempting to think of focaccia as a deep-crust pizza crust or sandwich bread and load up on toppings and fillings, but it really rises best in the oven when it isn’t overloaded and shows off its heavy glug of olive oil when other flavors don’t take over.

Although sourdough isn’t traditional for focaccia, the tang pairs beautifully with silky olive oil. It also makes the dough forgiving of busy schedules; instead of having to watch to ensure it doesn’t overproof, you can slide the pan into the refrigerator and bake it at your leisure. But one of the greatest perks of sourdough focaccia is that unlike many sourdough breads, you can cut it and eat it hot. This also means it doesn’t keep as well, so I make a small loaf in a single 9- by 13-inch pan and bake often. Besides snack food, the hot bread works well with a bowl of Tomato Juice Soup or on an appetizer plate with pickles, homemade cheese, and sliced fruit.
Learn to make Savory Sourdough Focaccia and Sweet Sourdough Focaccia

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3rd Annual Sourdough Giveaway

I’ll be giving away sourdough starter through January 31, 2020. Learn more at TwiceasTasty.com.
Happy 2020 from Twice as Tasty! January is Sourdough Month here on the blog. The Sourdough Giveaway Experiment has been so successful over the last 2 years that I’ve made it an annual event. I’ll be giving away sourdough starter through January 31, 2020.

There’s even more reason to get your free starter this year: later this month, I’ll be launching a Twice as Tasty Challenge for newsletter subscribers. All you have to do to participate in the challenge is to subscribe here to the monthly newsletter. Details on the challenge will be sent to you later this month. And although you don’t have to be baking with sourdough to participate, you’ll have more fun and be more involved in this food community if you do!
Keep reading to get in on the 3rd Annual Sourdough Giveaway

More Sourdough Giveaway Successes

Drying sourdough starter lets you save some starter if don’t plan on baking for several months. Get sourdough recipes at TwiceasTasty.com.
Vicki’s loaves

There are just a few days left of the 2nd Annual Sourdough Giveaway. If you haven’t yet requested your starter, get it now—the giveaway goes through January 31, 2019. You’ll be joining several new sourdough bakers. This post features some of the creations they’ve shared. I also share how I prepared the packets of sourdough starter I’ve been giving away. Dehydrating starter using this technique not only lets you share starter over long distances but also lets you save some starter if you’re concerned about losing your primary culture or don’t plan on baking for several months.
Learn to dehydrate sourdough starter

Sourdough Rye Bread

I craved tangy rye bread long before I started working with sourdough—or discovered a meatless Reuben. Get sourdough and vegetarian recipes at TwiceasTasty.com.
I was on a mission to make a tangy rye bread long before I started working with sourdough. It all began when I arrived in St. Petersburg, Russia, on one of the coldest days on record. I’d just come from Norway, where I’d fallen in love with gjetost, a whey-based goat cheese that’s the color of caramel, has the richness of fudge, and melts on your tongue. Before leaving the country, I splurged on a log so large you can’t find it in the States. It was usually served with dry crispbread in Norway. Once I was settled in Russia, I discovered my favorite pairing for the cheese: Russian black bread.

The rye bread I ate in Russian bore little resemblance to what’s typically labeled “Russian rye” in America: no instant coffee, no cocoa powder, no caraway, no corn syrup. It was simply flour, water, and salt, all leavened with a sponge or starter. In other words, a sourdough bread. The problem was getting a recipe. Bread was subsidized when I was in Russia; a rye loaf cost 33p (about $1), and no one I met in the city was making it at home. The bakers where I bought my bread clearly thought I was a crazy American when I asked for the recipe: they started spouting ratios I could barely understand that seemed to start with about 50 pounds of flour.
Learn to make Sourdough Rye Bread and Gorgeous Grilled Cheese