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.

Focaccia with green olives is definitely one of my husband's favorite baked goods, and I've come to love and appreciate it too since we first met! Maybe it's because it's crispy on the outside, soft and airy on the inside, and full of flavor thanks to the olives. Unless you have an intolerance or allergy to olives, or simply don't like their taste, it's hard not to fall in love with this bread at the first bite... it's so good you'll find yourself reaching for another piece until it's all gone! I made this with my sourdough starter, but at the end you'll also find the version using active dry yeast. Hope you enjoy it!

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!!!

We all have one or more favorite recipes—those that comfort and warm us, the ones we turn to when we want a sure result, those tied to a fond memory, or simply those that help us create more than one rich and balanced meal in the kitchen... For me, potato focaccia is all this and more, and today I'm sharing it with you in a fragrant, extra-soft rosemary version!

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.