In fig season we can’t get enough – juicy ripe figs stuffed with cheese, wrapped in prosciutto, roasted with honey or eaten whole in one bite if they are small enough, just delicious. These Fig, Goat Cheese and Rosemary Ficelles take advantage of fresh figs and their affinity for tart goat cheese. We serve the bread along with olives and small dishes as an appetizer. It’s also a great accompaniment to a charcuterie board or

Salty, crispy crunchy flatbread like this green olive focaccia with rosemary and garlic calls to me when I want a savory snack or unusual sandwich bread. For months I’ve imagined how this Olive Rosemary Focaccia would taste. My palate craved crunchy and chewy dough squares topped with briny olives. I made this recipe to use up a jar of briny olives and some excess sourdough starter. (You can make it without the starter, but your

For anyone that loves crunchy foods, these Sourdough Parchment Crackers are for you. Sturdy yet paper thin, they deliver the kind of snap I cannot resist.  I call them parchment because you can see right through them. Delicate yet crisp, I defy you to eat just one. Jump to Recipe With everyone exploring sourdough bread making, there is a good deal of starter to discard. (For the uninitiated, when you make starter to leaven your

Anyone who gives life to sourdough starter knows that it is a hungry pet. You feed the flour and water mixture with more flour and water twice a day, just like the family dog. You end up with a bubbling vat of starter capable of making a billowy loaf of bread.  And a lifetime commitment to keep the thing alive. Sourdough Crackers help use up some of the excess starter.  And they are addictingly good.