{"id":20,"date":"2007-12-29T00:47:00","date_gmt":"2007-12-29T00:47:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=20"},"modified":"2007-12-29T00:47:00","modified_gmt":"2007-12-29T00:47:00","slug":"leftover-sourdough-focaccia","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2007\/12\/leftover-sourdough-focaccia\/","title":{"rendered":"Leftover Sourdough Focaccia"},"content":{"rendered":"

\"\"<\/a>Yesterday was feeding day for my sourdough starter. As usual I hate to throw away perfectly lively babies so I used it to make a focaccia. I didn’t really follow a recipe and certainly didn’t measure anything. But it turned out pretty good anyway. I took almost a cup of sourdough starter and added about a cup of water to it. To that I added a tsp of salt and about two cups of all purpose flour. This was mixed up well, covered with plastic wrap and allowed to sit for a couple hours. After that I kneaded the wet dough in the bowl by folding it over on itself about 15-20 times. This was allowed to rise for another 3 hours. The very wet dough was poured out onto a sheet pan lined with parchment. I had doused the parchment paper with a liberal tbsp or more of good olive oil. I stretched the dough out thin with oiled fingers. It was a very nice texture – very pliable and relaxed. It stretched beautifully. I splashed the top with more olive oil to liberally coat it and then sprinkled it with coarse salt and a blend of dried basil, oregano and rosemary. This was covered with plastic wrap and allowed to rest for about an hour. I popped it into a 450F oven for about 15 minutes until the top just started to show hints of brown. The bread turned out better than I expected. The texture was nice and chewy and the oil made it slightly crispy. My first try at focaccia and it turned out pretty good.<\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday was feeding day for my sourdough starter. As usual I hate to throw away perfectly lively babies so I used it to make a focaccia. I didn’t really follow a recipe and certainly didn’t measure anything. But it turned out pretty good anyway. I took almost a cup of sourdough starter and added about […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[],"tags":[40,4],"class_list":{"0":"post-20","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"tag-focaccia","7":"tag-sourdough","8":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=20"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/20\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}