My little bubbly friends, responsible for making our sourdough focaccia this airy, have been starving away in the fridge unattended for more than a week, as it turns out that when it’s just me at Les Pierres it is so much easier to just cut carbs altogether and I know them well enough to trust their forgiveness. But with Ivory due back this weekend and the friend he’s bringing along, it’s about time I give them another shake.
Prone to sin against my far too rigid diet anyway, this long fermented sourdough focaccia is a lifesaver and rather festive too. In winter, it just fizzes on the countertop overnight and needs no attention at all. In summer that same process elapses in the fridge, with an additional two hours out before shoving it into the oven.