On Saturday morning I woke up and cannot remember what I was doing last evening. I found my ponytail on head and ran out of bed with panic. No, I hadn’t party last night. My sourdough had. Totally exhausted by kids I felt asleep with them and left the proofing sourdough bread on the kitchen unit.

So what to do with overproofed sourdough? I remembered the advice from Nataša, lightly kneaded the dough and made foccacia. I sprinkled it with rosemary and poured with olive oil and left it 30 min to rise.

And baked it.

Of course it wasn’t the best focciaca I have ever baked, but better than throw away 1 kg of flour (and insignificant amount of salt and water). It tastes bit sour and is bit stiff. But I like it.

Morning coffee and sourdough bread focciaca.

After morning work.

At 7:30 am in my kitchen.

Better result from Saturday morning baking.

Finally we shared focciaca with swans….