When I’m home from school, I have a lot more free time, quality ingredients, and clean kitchen space to make what I want. Thus, I make more things more frequently. I made a sourdough starter at Oberlin, flew it back and forth with me in my checked baggage over winter break, and then travelled with it cross country back home. My resilient, well-travelled starter was then put to use in making this sourdough focaccia!
Sourdough is usually a days long process, and this focaccia was no exception. It was a true beauty though, blistered and olive oily. Sprinkled with fresh cherry tomatoes, rosemary, and flaky sea salt.
