This is schiacciata con le cipolle rosse e formaggio (part of it, anyway), which translates as schiacciata with roasted red onions and cheese. I baked this yesterday, then cut it into 2 and froze the other half. It's not really a sourdough, but you make a starter batter which has to ferment for at least 12 hours - mine went 24 hours. And yes, I DID have to toast some up for breakfast today.
That looks yummy, and I bet it is!
ReplyDeleteI enjoy making bread too. My speciality is focaccia, to which I add sliced black olives and grated parmasan. Like you I freeze half.
Love your star quilt! Alison.
It certainly does look yummy!! It's making me hungry and I've got a ways to go to dinner.
ReplyDeleteHere's a neat nutrition site I came across --http://www.nutritiondata.com/index.html
It gives just about all the info one could possibly want about foods.
I like the way the colors work in your star quilt -- very nice.
ah a lovely pre-ferment! Looks yummy!
ReplyDeleteDon't suppose the recipe would be forthcoming, would it? I make a nice bread with sour cherries...lovely with cheese. Or without.
ReplyDelete