Remember during covid when we all waxed poetic about making our own sourdough? We named our starters, fed them, and used the discard for all the things?

Yeah… so here we are, all this time later, and while people are still growing sourdough… I’m over here thinking about focaccia; and what I can and cannot add to it each and every time.

Because, that’s the brilliance of focaccia… it’s kinda a blank slate.

You can make it sweet. You can make it savory… it’s all about the flavors you choose to make of it.

Ingredients:

8 Tbsp evoo

1 1/4 cup lukewarm water

1 package instant yeast

1 tsp salt

3 1/4 cub bread flour

1 cup shredded cheddar cheese

3 scallions, thinly sliced

2 cloves of garlic, minced

Directions:

In a stand mixer bowl, combine 3 Tbsp evoo, warm water, yeast, salt, and bread flour.

Knead together until combined, dough pulls away from the sides of the bowl… at least 5 minutes.

Cover bowl with a kitchen towel, and let rise for at least 1 hour or more until dough doubles.

Pour the remaining evoo into a 10 by 8 baking dish, coat all side.

Add dough to dish, and stretch out to cover entire space.

Scatter cheese, scallions, and garlic over top.

Fold dough over in thirds.

Stretch out dough again, and dimple.

Cover with a kitchen towel and let rise for an additional hour.

Preheat oven to 400.

Dimple dough again.

Bake for 30 minutes on middle shelf.

Move to top shelf and cook for 10 - 15 minutes until top is golden brown.

Turn out on to a wire rack and let rest before cutting and serving.