Sourdough Buckwheat Focaccia

peach on focaccia

What to do on a rainy August day? Bake!

Want to be a little adventurous and try something new? How about King Arthur Flour’s monthly #Bakealong?

This month’s recipe is Golden Focaccia. Last week we had several back to back days of rain so I pulled my sourdough starter out of the fridge and tried my own version of KA’s focaccia recipe.

To make your own, follow the directions on the website, making note of their instructions for using sourdough starter. Sub-in 1/2 cup buckwheat flour and 1/2 cup white wheat flour for some of the all-purpose flour and you’ll have a wonderfully chewy, nutty Sourdough Buckwheat Focaccia!

focaccia with bbq

I had peaches ripening on the kitchen counter and some leftover Vidalia onion sliced in the fridge to decorate my focaccia (leave the fuzzy skin on and toss the peach slices with a little lemon juice to preserve the color). Then I added some sprigs of fresh lemon thyme for extra flavor.

sourdough buckwheat focaccia

It is a dreamy departure from your everyday loaf! If you can’t finish it off in one day, slice it up and freeze it. Thaw it at room temperature, or warm it in the oven when ready to eat. Lightly toasted, it gets a lighter, crispier texture.

I used mine for dipping into hummus (I perked up plain hummus by adding 1/3 cup cooked mashed carrot and a pinch of cinnamon and nutmeg).

hummus with focaccia

For lunch the next day, I piled on some smoked bbq turkey and Dragon Cayenne Ketchup that I changed up by adding one skinned chopped fresh ripe peach and a handful of cherry tomatoes from my garden. I’m calling this new invention Peachy Pimento Sauce!

turkeyq with focaccia

If you don’t have your own sourdough starter, now would be a great time to start! Check out King Arthur Flour’s Sourdough Starter Recipe and follow the instructions. I have a batch I started in May and have been feeding weekly all summer.

I store mine in a quart sized jar (I like the convenience of having measurements along the side of jar) in the back of my fridge. I feed it every 7 to 10 days and have added fed starter to my weekly bread baking, pizza dough and now focaccia!

Here’s what it looks like unfed and fresh from the fridge:

starter from fridge

And here it is a couple of hours after it’s weekly feeding:

starter after feeding

I leave out until it almost tops the jar, then I stir it down and tuck it back in the fridge for another week.

Don’t be downed by rainy weather. Take the opportunity to try something new and turn it into a sunny day!