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    <lastmod>2025-05-16</lastmod>
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    <loc>https://www.thecuriousherbivore.com/blog/sourdough-foccacia</loc>
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    <lastmod>2025-05-16</lastmod>
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      <image:title>Blog - Sourdough Focaccia - Make it stand out</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/63c4710ba0121b1f39eb659b/5bae4428-7d1f-487a-ade3-48f385b01d4a/Ingredients.jpeg</image:loc>
      <image:title>Blog - Sourdough Focaccia - Ingredients and equipment needed for dough.</image:title>
      <image:caption>A kitchen scale is very important when working with sourdough, its very much a science!</image:caption>
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      <image:title>Blog - Sourdough Focaccia - After resting, the dough spreads out a bit and begins to develop some air bubbles.</image:title>
      <image:caption>The next step is to go through a series of stretch and folds over the next 90 minutes. Every 30 minutes fold the dough then let rest for 30 minutes, for a total of 3 folds. This allows the active microbes in the starter to do their fermenting work and make a nice airy dough!</image:caption>
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      <image:title>Blog - Sourdough Focaccia - This is how you stretch and fold dough:</image:title>
      <image:caption>Get your hands wet so the dough doesn’t stick to you. Pull the dough up from one edge of the bowl and stretch it up then let it fold over itself. Turn the bowl 1/4 turn and repeat so all 4 sides have been stretched and folded. You may need to wet your hands multiple times during this process.</image:caption>
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    <image:image>
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      <image:title>Blog - Sourdough Focaccia - Once you have completed 3 stretch and folds you can now oil a 9 x 13 metal baking pan. Be generous with the oil here to ensure it will not stick to the pan, I’ve had this issue with glass pans in the past. Add the dough to the pan.</image:title>
      <image:caption>Then allow the dough to rest and rise for 3-4 hours. Dough prefers a warmer area of the house and with the temperatures in the 60’s here, it took my dough 4 hours to rise.</image:caption>
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      <image:title>Blog - Sourdough Focaccia - The focaccia has baked for 20 minutes in the oven at 450 degrees. The kitchen smells amazing and there are little pockets and air bubbles where the olive oil is being sucked up!</image:title>
      <image:caption>Now it’s important to have more patience and wait to cut this until it cools.</image:caption>
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      <image:title>Blog - Sourdough Focaccia - Ta-Da!!!</image:title>
      <image:caption>I couldn’t wait to slice this and try a piece! The edge and crust were crispy while the inside was light and fluffy!</image:caption>
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      <image:title>Blog - Sourdough Focaccia - Mix all ingredients into a bowl until it looks shaggy. I prefer to use my sourdough whisk so less gets stuck to me and more stays in the bowl.</image:title>
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      <image:title>Blog - Sourdough Focaccia - Cover bowl with a tea towel and let rest for one hour.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/63c4710ba0121b1f39eb659b/bf401284-9336-4e52-b17c-f0a7d6adc84c/SideofStarter.jpeg</image:loc>
      <image:title>Blog - Sourdough Focaccia - Freshly fed starter from the night before.</image:title>
      <image:caption>Started fed from the night before.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/63c4710ba0121b1f39eb659b/2d3974c8-e8f8-492e-8ca3-cc16d163bc1a/BeforeOven.jpeg</image:loc>
      <image:title>Blog - Sourdough Focaccia - You’ve patiently waited for 4 hours to allow the sourdough starter to do its thing and now your ready to bake! Look at those air bubbles on top!</image:title>
      <image:caption>Preheat your oven to 450 degrees. Get your hands wet once more and gently poke your fingers into the dough to create rivets. Then drizzle the 1/4 of olive oil over top. I added Trader Joe’s Aglio Olio seasoning over top, but you could add just salt or rosemary, freshly sliced tomatoes…anything really goes!</image:caption>
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      <image:title>Blog - Sourdough Focaccia - Shaggy dough forms.</image:title>
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    <loc>https://www.thecuriousherbivore.com/blog/the-best-produce-to-eat-in-fall</loc>
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    <lastmod>2023-10-24</lastmod>
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    <loc>https://www.thecuriousherbivore.com/blog/purple-sauerkraut</loc>
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    <lastmod>2023-05-11</lastmod>
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      <image:title>Blog - Purple Sauerkraut - Make it stand out</image:title>
      <image:caption>Avocado toast topped with purple sauerkraut and beet microgreens.</image:caption>
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    <loc>https://www.thecuriousherbivore.com/blog/carrot-power-bowl</loc>
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    <lastmod>2023-04-08</lastmod>
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      <image:title>Blog - Carrot Power Bowl</image:title>
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    <loc>https://www.thecuriousherbivore.com/blog/irish-potato-cakes</loc>
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    <lastmod>2023-03-16</lastmod>
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      <image:title>Blog - Irish Potato Cakes - Make it stand out</image:title>
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      <image:title>Blog - Irish Potato Cakes - Make it stand out</image:title>
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    <loc>https://www.thecuriousherbivore.com/blog/mushroom-stroganoff</loc>
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    <lastmod>2023-03-06</lastmod>
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      <image:title>Blog - Mushroom Stroganoff - Make it stand out</image:title>
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      <image:title>Blog - Mushroom Stroganoff - Sauteing onion and garlic in the Instant Pot.</image:title>
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      <image:title>Blog - Mushroom Stroganoff - Mise en Place</image:title>
      <image:caption>A term I learned in an online cooking course I took! It means “gather” or “putting in place” in French. I find it’s been helpful to have all my ingredients ready to go before I start cooking. The chances of me burning something has been greatly reduced!</image:caption>
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