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.
if you ever get to Englewood, NJ, take yourself to: http://www.balthazarbakery.com
ReplyDeleteIt is their factory and outlet store. Amazingly wonderful breads and cakes and other goodies. Once every couple of months, I buy enough bread and scones, (especially their savory scones) to freeze.