Thanks to Valerie, I’m “upping” my sourdough game.
I have spent a few years perfecting…it’s hard to believe it’s been nearly THREE years since COVID began and I began to nurture and explore my “Stay at Home Sourdough” starter and bread.
According to hubby and neighbors, the sourdough was perfection! TRUE perfection! (And, neighbor Yvette is always honest…I love it…HONEST, no matter what).

“HE suggests hydrating the sourdough starter overnight, once fed, before creating the dough for the first rise.”

Yet, my bestie advised me further – a simple added step of extra hydration for that baby starter. It’s just a little added point of nurturance, and a bit of extra work to weigh the flour – does make a difference.
The Perfect Loaf suggests hydrating the sourdough starter overnight, once fed, before creating the dough for the first rise.

I’m not so sure I’m sold on the “weighing” technique, as I NEVER measure anything – I go by feel. (I’m more Italian than French, I suppose).

Regardless, this technique creates one superstar sourdough!

The rest of the recipe – inspiration from one of my favorite Apple + TV programs: Sean on “Servant” is a trained and talented chef – husband – father – and more. He feeds the homeless surrounding their Philadelphia home with some sandwich concoction including an onion-grape-mustardo confit and goat cheese. I opted to add prosciutto and to slather the goat cheese over my own sourdough focaccia as the base for this confetti of flavors.

I’m certain you will enjoy this one:

Onion Grape Mustardo Sourdough Focaccia

Onion Grape Mustardo Sourdough Focaccia

Sourdough Focaccia:
50g (1/4 cup) active sourdough starter
5g (about 1 1/2 tsp.) sea salt
430g water (1 3/4 cups) room temperature
512g (about 2 cups) all purpose flour
1 1/2 Tbs.extra-virgin olive oil, divided, plus more for drizzling
flaky sea salt
fresh rosemary

Place the starter, salt, and water in a large bowl. Stir with a spatula to combine. Cover and hydrate at room temperature (70-72 degrees) for 6-8 hours, (or overnight).

Add the flour and all but 1 Tbs. of olive oil.
Mix well to form bread dough.

Cover and let rise for another 6-8 hours, (or overnight).

With floured hands, knead the bread dough well.

Cover with a loose towel, again, and allow for a second rise, about 4 hours this time. IF you’re able to rise at 75 degrees, this will be a touch better.

Next, drizzle the dough with oil for a final folding and kneading process.

Preheat the oven to 425 degrees.

Liberally grease a square or oval baking dish with oil and press the dough to fill the pan.
Let sit and “proof” for 1-2 hours, while the oven heats, and heats well.

Drizzle with olive oil and sprinkle with coarse salt and fresh rosemary. Punch down with the tip of a finger a few times.

Bake for about 25 minutes, until golden brown.

Remove from oven before “dressing” with goat cheese and Onion Grape Mustardo “sauce” and prosciutto.

Onion Grape Mustardo Topping:
1 Tbs. olive oil
1/2 small red onion, thinly sliced
1/2-3/4 cup red and green grapes
sea salt and freshly ground black pepper
1 Tbs. Dijon mustard
2 oz. goat cheese
1 oz. prosciutto, thinly sliced and chopped
fresh rosemary, chopped
additional fresh ground pepper

In a medium pan, heat the oil until simmering.
Add the onions and coat with oil. Reduce to low heat and cover, stirring occasionally. Cook until the onions begin to caramelize and release their natural sugars.
Add the grapes. Cover and stir occasionally, until the grapes break down.
Season with sea salt and pepper.
Stir in the mustard and simmer for another few minutes.

Spread the goat cheese over the warm Sourdough Focaccia.
Spread the Onion Grape Mustardo over the top of the cheese, and then garnish with prosciutto, fresh rosemary, and additional ground pepper.

Slice to serve.