About this episode

This episode features a recipe for transforming traditional focaccia into a sourdough multi grain version, paired with an Italian bread dipper.

The traditional focaccia transformed into a sourdough multi grain version. Either way, both versions of focaccia pair well with the Italian Bread dipper. Perfect to bring to your next party! The traditional recipe: 1 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 tablespoons of active dry yeast 4 cups of unbleached bread flour. 1/4 cup of olive oil 1 Tablespoon of sugar 1 Tablespoon of salt 1 tsp of marjoram, 1 tsp of thyme.Sourdough multi grain version 1 cup of warm water 2 packages or one and 3/4 tablespoons of active dry yeast 2 cups of unbleached bread flour. 1 cup wheat flour (gold or white wheat preferred) 1/2 cup of rye flour 1 cup of sourdough starter 1/4 cup of olive oil 1 Tablespoon of sugar 1 Tablespoon of salt 1 tsp of marjoram, 1 tsp of thyme Knead, proof for one hour in mixing bowl. Shape into well sprayed cookie sheets. Proof again for 20-30 minutes. Brush with olive oil, rosemary springs and rock salt of desired. Bake 425 oven for 20 minutes or until desired color. Italian Bread Dipper: 1 Cup of Extra Virgin Olive Oil-all olive oil in breads does not have to be extra virgin as you'll not be able to discern the difference for the extra…

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