Sunday Focaccia with CBD oil: this focaccia comes from my talented sister-in-law Jill who homesteads by the Mad River in Humboldt. She grows all the veggies and herbs she uses and manages to bake this bread in an ancient cast iron oven that is heated with actual wood. An endeavor that sounds pretty daunting to me, but she pulls it off. This focaccia is excellent and fun to decorate as well! It is finished with a dropper full of Wild Herb Botanicals CBD oil. Jill gets especially creative, and I love the cannabis leaf design. This is the perfect thing to make right now as the first hint of fall hits (although I’m still clinging hard to summer). Happy Sunday!
160 g active starter
350-400 lukewarm water (1-5 cups)
1 Tbl olive oil
9 g salt
1 dropper full of Wild Herb Botanicals CBD oil
Add: 450 g of flour
Bulk: 4 hours; stretch and fold
Transfer to an oiled pan and sit for 2 hours in a warm place OR proof overnight in the fridge, returning to room temperature in am.
Stretch into desired shape in pan, and squish indents all over with fingers, then sprinkle with salt, olive oil, and decorate as you see fit. Fresh Italian herbs and cannabis leaves are used here.
Bake 450 for 25 minutes.
Remove from the oven, let cool for 10 minutes.
Combine one dropper full of Wild Herb Botanicals CBD Oil with a couple of tablespoons of good olive oil and drizzle over finished bread.