Pomegranate and Zaatar Spiced Focaccia

Once the focaccia dough has risen, 

dimple the surface, and drizzle on 

the pomegranate molasses and olive oil. 

Sprinkle with fresh herbs before cutting 

and serving.

This is a wonderful and easy recipe for using up
sourdough discard.
The fun part of this focaccia is the unusual flavors.
Unlike most focaccia that will have an Italian flair,
this has the exotic flavors of the middle east.

Don't be concerned over buying ingredients
out of the ordinary or ones you think you may not
use again, trust me, you will find many uses  for the
pomegranate molasses and zaatar spice mix.

As Always,

ENJOY!

Recipe Source: Sourdough by Sarah Owens

For the Leaven

60g 100% hydration starter

60g water

60g bread flour

For the Dough

180g leaven

485g water

20g extra virgin olive oil

300g bread flour

300g Antimo Caputo "00" flour

40g whole spelt flour

14g sea salt

For the Topping

365 g onions(3-4 small onions) sliced

170g extra virgin olive oil

1 1/2 tsp. salt

60-80g pomegranate molasses

3 Tbsp. zatar spice mix

Arils(seeds) from 1/2 of a large pomegranate

2-3 Tbs. chopped fresh herbs, such as parsley or mint

Build the Leaven:  8-10 hours before you are to make the dough, build the leaven. Stir together the starter and water to make a slurry.  Add the flour and mix until smooth. Cover and allow to ferment at room temperature. 

Build the Dough: When your leaven is bubbly and active, add the water and oil to the leaven and stir.  Add the flours and mix with your hand until hydrated and no lumps remain.  Cover with plastic and allow to autolyze for 20 min. Sprinkle the salt over the dough and mix thoroughly. Cover and allow to bulk proof for 2 hours, turning and folding every 30-45 min. Cover with plastic and refrigerate for 8-12 hours.

Prepare the Onions:  Place onions and oil in a heavy skillet and sprinkle with salt. Cook at medium low until just golden and browning on the edges, about 20 minutes.  Refrigerate until ready for use.

Assemble the Focaccia:  Turn dough onto a well floured surface. Pat into a large rectangle, using a bench scraper cut in half and transfer to parchment lined baking sheet. Using your fingertips dimple the dough. Layer on the onions and their oil, drizzle on the pomegranate molasses and sprinkle the zaatar spice mix.  The amount of oil will seem excessive, but the dough absorbs it as it bakes. Cover with plastic and allow to final proof 1 to 1 1/2 hours.      Preheat oven to 450 degrees.

When the loaves are fully proofed, place them in the oven for 10 minutes.  Then lower temperature to 430 degrees, rotate and bake another 10-12 minutes, until the edges are golden and crispy.  Cool on a wire rack. Garnish with pomegrantate and fresh herbs.  Serve warm or at room temp.

Lamb Carpaccio

One of the best starters I have ever enjoyed. Wishing it 

did not have to be shared at the table, I could have enjoyed the whole 

dish myself. Thumbs up to Morel, in Milwaukee, WI. for creating such 

a fabulous and unique dish. 

The layering of the fresh raw lamb with pungent arugula and  microgreens, 

confetti chopped shallots and a sprinkling of capers, along with a dollop of 

smoked paprika aioli and shaved Servecchio,

topped with perfectly crisped toast shavings,makes for 

one of the most incredible combinations of flavors in your mouth.

Yet, so extremely light as all parts are in thin and  tiny portions.

I wish I lived closer so I could enjoy it more often, however it makes

me savor its speciality, and long for a return to WI. 

As Always, 

ENJOY!