Crispy and perfectly oily 😅These mini focaccias remind me of the snacks from elementary school, which I used to buy at the bakery near my house...a trip down memory lane, a real emotion with every bite!The sourdough starter can be replaced with 1 teaspoon of fresh yeast.Mini focaccias, olives, and a nice glass of ice-cold beer make for a great appetizer 😉

Had never had poached eggs before, and I love egg on toast. I had a loaf of sourdough bread and decided to put them on that. After seasoning, it was one of the best egg dishes I've ever put in my mouth. Since then, I've gotten better at poaching eggs, the ones pictured are too runny.

I have this sourdough starter in my kitchen, and I keep feeding it, so I gotta find ways to use it.Turns out, sourdough waffles are amazing! You gotta make the batter the day ahead, but that just means less work in the morning.

This is not your ordinary restaurant style mozzarella Basil pizza. It's homemade from scratch using the best ingredients that you can impossible get from profit driven restaurants. The crust is made from freshly milled organic spelt and red hard spring wheat berries and sourdough fermented for six hours. Tomato sauce is made out of sun ripen tomatoes, garlic and onion. Mozzarella cheese I use today is those fresh balls kept in solution. A little bit aged cheddar cheese or parmigiano-Reggiano for flavor enhancer. Top with a few fresh Basil. Woola, the flavor and texture are off the hook. The secret of making delicious better than restaurant pizza is to use the best ingredients you can get and the overall cost won't be more than pizza delivery. Try it out and you will be hooked.

It's my birthday and I will eat it if I want to!!!

A focaccia made with sourdough starter—soft, light, and above all, a delicious and wholesome homemade bread. The long rise gives you a truly satisfying, flavorful, and tempting result.

On weekends, as everyone knows by now, I love baking all sorts of things with my sourdough starter—whether it’s bread, pizza, focaccia, snacks, sweets, or something else, there’s always something coming out of the oven! This time, among the various recipes I made, there was also a super soft pumpkin focaccia, inspired by my friend Barbara (on Cookpad as @Ilovecookingathome). I chose a type of pumpkin with a thin enough skin that it could be cooked together with the flesh and then blended: the result is a beautiful dough with light green streaks that make the focaccia even more appealing!

Original recipe by Stefano Cavada, a talented young chef from South Tyrol known for his expertise with leavened doughs. I used sourdough starter and adjusted the quantities from the original recipe.

I've already told you how this quarantine has brought me into the amazing world of sourdough. Yes, I've caught the bug too—I'm obsessed with kneading everything from bread to pizza, croissants to brioche... there's flour everywhere, bowls covered with living blobs, feedings and baths. I can't stop, and sourdough has become my addiction!.Today I'm sharing a recipe you can make with sourdough discard, because nothing goes to waste in the kitchen. This is a white focaccia with olives and thyme, delicious on its own or served with cured meats, cheese, or vegetables. You can also substitute the discard with 1 1/2 teaspoons (5 grams) of fresh yeast.

I was inspired by this in quarantine when I could not go to store and buy it

Focaccia with sfrizzoli (also called ciccioli) is a delicious and fragrant focaccia made with those flavorful pork cracklings, a specialty from my region and central Italy in general. I have wonderful childhood memories tied to this recipe, and it's one of my dad's favorites—so what better reason to make a delicious, long-fermented version with sourdough starter?