Wednesday, September 24, 2014
Sourdough sultana focaccia.
Yes, it's sourdough weather again (a few days ago the coconut oil in the pantry cupboard turned from liquid to solid and I knew the season had changed).
I made just one sourdough loaf in the summer, and it lay down and cried. Then I did. Boules and breads that call for a 500 degree oven belong to the cool and cold months. But the starter has been living in the fridge with weekly feedings, and the other day I suddenly craved - craved - the sour cherry focaccia that is served at Balthahzar, for breakfast.
In Harlem, sultanas had to stand in for cherries, and the first attempt is quite good, though not perfect. I added olive oil to the dough, and used the water the sultanas had soaked in. When the hot loaf came out of the oven, I sprinkled sugar over the top.
Later, I sent a hunk upstairs to Wolfgang, who told me it went very well with some liverwurst, which is what he served to his family of eight, long ago, in Germany, on Sundays.