I have not published so much here at S&O lately.
It depends on two things.
I ‘m on vacation, and I have spent a lot of time with the family.
But I also had a plan.
My intention was to publish the most mouthwatering, incredible, delicious bread recipe of the year.
I had been experimenting for a week.
But I failed miserably.
So I had to bake something else. And it became sourdough Foccacia.
This is a quicker version of the recipe I published one year ago. It also contains sundried tomatoes, olives, pesto,  and some Spelt flour.
I don’t think I have to say much more than that.
So let’s begin baking.

Since I was a kid, I have heard that breakfast is the most important meal of the day.
Well, If it is so important, we better make sure that we eat only the best.
And what can be better than a slice of sourdough bread, baked with love and passion?
Therefore, I would like to introduce my sourdough breakfast bread to you.

First time I baked with Spelt, everything went wrong.
It was some years ago, and I thought it should be like baking with ordinary wheat flour. So I just exchanged all the wheat with Spelt in a recipe I found.
The dough floated out here and there and everywhere. I ended up with something I just want to forget.
I was ignorant and inexperienced, and I thought I knew all I had to know about flour.
Well, that flat, ugly piece of bread I had created taught me I had no clue.