A fluffy sourdough focaccia pizza crust is topped with pizza sauce, melty cheese, cup and char pepperoni, fresh basil, and a drizzle of hot honey.

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Up until the last couple of years, I never liked thick crust pizza. Mostly because my exposure was limited to Pizza Hut’s deep dish pan crust which I found to be oily and stale tasting – granted that was in the early 90s so I cannot report how it compares to the current times. I stuck to hand tossed or thin crust for the majority of the first 30 years of my life.

What is Columbus-style pizza?

My love of thin crust came in handy when I first moved to Columbus in 2003 and met their crunchy, thin, pepperoni-loaded, square-cut (aka party-cut or tavern-cut) pizza slices. But despite all the flak Columbus-style pizza gets nationally for it’s cracker-like crust, according to a book about Columbus pizza history one of the best nationally recognized pepperoni brands (and family-owned), Ezzo Sausage, is also made here! Even Alton Brown gives it his stamp of approval.

Of course Columbus pizzerias do not exclusively sell thin crust pizzas, there are plenty of other styles to go around including the more American-traditional hand-tossed triangle-cut slices. In fact, the first pizza served in Columbus was a thicker crust, and recently more varieties have come on the scene including those inspired by Chicago, Detroit, and even Sicily.

The first I had was Detroit-style and that’s the one that turned me over to the dark side of enjoying thicker crust pizza. Compared to my childhood memories, the crust was buttery, crispy on the edges, but also fluffy inside. It kind of reminded me of focaccia. 

Enter the sourdough focaccia pizza crust.

Fast forward to a year long commitment to my sourdough starter (we’ve been on an off for years but this is our longest running relationship thus far), and I’ve now perfected both focaccia and a focaccia pizza crust. Of course, topped with Ezzo’s cup-and-char pepperoni that I am lucky enough to find at a local grocery called Weiland’s in my neighborhood. Those crispy, thicker pepperonis literally turn into cups and collect little pools of grease (no blotting allowed).

Don’t forget the drizzle of hot honey, a post-oven topping that has also taken Columbus by storm thanks to Paulie Gee’s, that also takes up residence in those cups. I used to drizzle balsamic reduction all over my pizzas, but now I oscillate between that and hot honey. Other favorite post-oven toppings include: fresh basil (pictured here), ricotta, burrata, and fresh greens (especially arugula).

Six years ago: Redheads

Seven years ago: Sausage and Egg Breakfast Casserole

Ten years ago: Funfetti Cheesecake Pudding Dump Cake

SOURDOUGH FOCACCIA PIZZA

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Yield: 4 servings Prep Time: 20 Hours Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup ripe (fed) sourdough starter*
• 3/4 cup lukewarm water
• 1-1/2 tsp instant yeast
• 3 cups bread flour**
• 3 Tbsp olive oil, plus more for pan
• 1 Tbsp honey
• 1-1/2 tsp salt
• 1/2 cup pizza sauce
• 1 cup shredded fresh mozzarella***
• Pepperoni (preferably cup and char from Ezzo Sausage)
• Hot honey and fresh basil, for garnish

Directions

1. In a large bowl, combined the starter, water, and yeast in a large mixing bowl. Let sit for 5 minutes or until yeast starts to foam.
2. To the yeast mixture, add flour, oil, honey, and salt. Mix and knead (by hand or stand mixer) until smooth and elastic. If dry add more water, if too sticky add more flour. Place the dough in a greased bowl, cover, and allow to rise for 60 minutes*.
3. Gently fold the dough over three or four times, and let it rise for another 60 minutes*.
4. Drizzle about 2 tablespoons olive oil into the center of a large rimmed half sheet baking pan (13x18-inches). Transfer the dough to the pan, and turn it over to coat it with the oil.
5. Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10-15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.
6. Cover the pan and transfer it to the refrigerator to let the dough rise for 14-16 hours (overnight).
7. The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes with a rack placed on lower third of the oven.
8. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly (don't want to deflate too much).
9. Spread pizza sauce over the top, then sprinkle with cheese, and top with pepperoni.
10. Bake for 20-25 minutes, until light golden brown and cheese is bubbly.
11. Remove from the oven. Allow it to cool slightly before topping with hot honey and basil, then slice and serve.

Notes

*If your sourdough starter is not very active, add 1-1/2 tsp active dry yeast. Amount of rise may vary based on starter activity. **You can use all-purpose but it's better with bread flour. ***For the true Columbus experience, add a mixture of Provolone and Mozzarella.

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Get ready for fall in bread form with this cranberry pumpkin sourdough bread.

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Is your sourdough starter still going strong? I try to use mine once a week but sometimes I forget. Thankfully it still manages to come back to life. I think the most frequent thing I make with discard is sourdough crackers, using whatever herbs I have on hand. They are quite addicting!

But today I am sharing a recipe for that start post-discard when it’s really bubbly and alive – pumpkin sourdough bread! 

I always prefer making my own pumpkin puree. It is less thick than canned pumpkin however so I have to take that into consideration when making recipes. But as luck would have it, canned pumpkin is pretty scarce right now so homemade is the way to be!

That being said, if you are lucky enough to have canned pumpkin, I have added a note in the recipe itself. But as always with bread, add more water or flour until you get the right consistency. 

This recipe was modified from my rustic sourdough bread, a recipe I have modified several times over the years, mostly in the last 6 months. It started off as a couple hour rise followed by baking on a baking sheet – nothing fancy.

But over time I learned the tricks of overnight cold rises, banneton baskets, and baking in a dutch oven. The cold rise is actually my favorite, especially in cooler months when the outdoors serves as a second refrigerator when your actual fridge it stuffed.

The bread has better bubbles, a crustier exterior, and just overall resembles more of what I think of when I hear the word “sourdough”.

This sourdough bread was a little denser due to the pumpkin and cranberry addition but man did it pay off in the flavor department. Toasted with a bit of butter smeared over it. Mmm Mmm…

I should also point out that this is my first pumpkin recipe for the season. I have to admit I wasn’t quite ready for it, but now that I’ve ripped off the band-aid, feel free to scroll through the plentiful list of pumpkin recipes below from other bloggers posted today to kick off #PumpkinWeek!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney’s Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Pie Protein Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Spiced Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Cheddar Grits with Bacon and Apples by Sweet Beginnings
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy’s Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking

One year ago: Brutus Burgers

Four years ago: BBQ Mac & Cheese Pizza

Five years ago: Mexican Manwich Stuffed Zucchini Boats

Six years ago: Watermelon Mojito

Seven years ago: Healthier Buckeyes

Eight years ago: Fall Recipe Roundup

Nine years ago: Sausage Stuffed Pretzel Bites

CRANBERRY PUMPKIN SOURDOUGH BREAD

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Yield: 1 loaf Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup "fed" sourdough starter
• 3/4 cups homemade pumpkin puree (or 1/2 cup canned + 1/4 cup water)
• 1/4 cup dried cranberries
• 1 Tbsp fresh chopped rosemary
• Zest from 1/2 orange
• 1 tsp active dry yeast*
• 1-1/2 tsp sugar
• 1-1/4 tsp salt
• 2-1/2 cups bread flour (or all-purpose)

Directions

1. In a large bowl, combine all ingredients, kneading to form a smooth dough (add more flour or water if necessary). Cover and allow to rise until it has doubled in size, about 90 minutes (or let rise in fridge overnight).
2. Gently shape into a round loaf. Place on a parchment-lined baking sheet (or banneton basket). Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 450 degrees with dutch oven** placed on bottom rack.
3. using a sharp knife, cut slashes on top of the loaf. Pick up all four corners of the parchment paper (transfer from banneton to parchment), and place inside the hot dutch oven. Close and bake for 20 minutes. Remove the lid and bake another 20 minutes, or until golden brown. Remove from the oven and cool completely on a wire rack.

Notes

*Don't have yeast? Use equal parts baking soda and lemon. Or skip it an rely on the yeast in your starter, but it will rise slower. **Don't have a dutch oven? Use baking sheet and bake for 25-30 minutes.

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If you enjoy a savory breakfast option, particularly in a bagel, then this rosemary sea salt version is for you.

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Growing up, I took art classes on Saturdays and next door was a bagel bakery. I don’t know how often my dad took me there but all I remember was being obsessed with their bagels topped with coarse sea salt.

Pretty sure I ordered that just buttered or slathered with cream cheese every time. I was a picky eater and creature of habit.

Now, I may not have turned into the most skilled artist, but thankfully my insanely picky-eater childhood self did grow out of that phase, even if it took until college.

Fast forward to the present and there’s a bagel place in town called The Lox Bagel Shop and even though I have only been there once, I immediately fell in love with their sea salt and herb bagel, which I had sandwiched around a pastrami and egg sandwich.

Clearly I like salted bagels.

Naturally I had to make some for myself. Of course since I also have to keep my sourdough starter alive and well it seemed natural to also make it a sourdough bagel. And thus the idea for these bagels were born.

From what I could tell from their bagels, the herb used was rosemary, hence the name I gave my bagels, but you could really use whichever herbs you have on hand, fresh or dried. Just be sure to use less if dried because it is condensed.

No matter which herb you choose, these babies are worthy of being turned into a candle. They smell amazing while they bake!

And again when you toast them.

And tasty with either plain cream cheese or as a breakfast sandwich! Tested and approved by both child and adult me ;-).

Four years ago: Southern Breakfast Lasagna

Five years ago: Coke Cupcakes with Marshmallow Frosting

Six years ago: Peanut Butter & Jelly Parfait

Eight years ago: Glazed Lemon Poppy Seed Pudding Cookies

Nine years ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust

ROSEMARY SEA SALT SOURDOUGH BAGELS

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Yield: 1 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/4 cups warm water
• 1 tsp active dry yeast*
• 1 cup "fed" sourdough starter**
• 4 cups bread flour
• 2 Tbsp chopped fresh rosemary***, plus more for garnish
• 1-3/4 tsp salt
• 1 Tbsp brown sugar
• Coarse sea salt

Directions

1. In a large bowl, stir together the water and yeast and let sit until it gets foamy, about 5 minutes. Add the sourdough starter, flour, rosemary, and salt and either knead—by hand or use the dough hook on a stand mixer to form a stiff but slightly sticky dough. Place the dough in a lightly greased bowl, cover, and set it aside to rise for 1 hour (or let rise in fridge overnight, allowing it to come to room temperature for an hour before proceeding). Gently deflate the dough, and let it rise for another 30 minutes.
2. Transfer the dough to a lightly floured work surface, and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
3. While the dough is resting, prepare the water bath by bringing the water and sugar to a very gentle boil in a wide-diameter saute pan. Preheat oven to 450°F and line a large baking sheet with parchment paper or a silicone baking mat.
4. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (whole bagel about 3-1/2"). Place each bagel on the prepared baking sheet, and repeat with the remaining pieces of dough.
5. Transfer the bagels four at a time into the simmering water. Cook the bagels for 2 minutes, flip, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Immediately sprinkle with coarse sea salt and chopped rosemary. Repeat with the remaining bagels.
6. Bake the bagels for about 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a rack. Best when eaten within 24 hours as the salt will dissolve over time.

Notes

*If you want solely sourdough yeast fermentation leave out the added yeast, just keep in mind the rise times may differ. **Don't want to deal with a sourdough starter? Use 1/2 cup each flour and water instead. ***You can use any fresh herb, but if using dried reduce to 1 Tbsp

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Due to shortages in bread, sourdough starters are trending all over the internet. But how does it work? Here’s the science paired with a sourdough recipe roundup!

So you have a sourdough starter, whether gifted by a friend or started fresh, and now you’ve mastered the art of either baking up a storm and feeding it every day, or have put it to rest in the fridge only baking and feeding once as week. But what exactly is going on in that frothy jar?

Sourdough starters are actually a technique that is centuries old developed for preserving and storing yeast for long periods of time [1], back when you couldn’t just go to the store and buy a packet (not unlike the current times with empty grocery shelves). That sour flavor was just a happy side effect of the process.

Where does the yeast come from if you don’t use a packet? There is wild, non-harmful yeast that exists in flour! Both wild and commercial bakers yeasts break down the complex starches of flour into sugar which it can then feed on during fermentation, giving off alcohol and carbon dioxide (what makes the bread rise) [2].

But that’s not the only microorganism working hard in your starter. In fact, Lactobacillus outnumbers the yeast and it also feeds on sugar to make lactic acids and acetic acid. It’s these two byproducts that actually give the sourdough its flavor [2].

These two microorganisms can grow very well together, tolerating each others alcohol and acid production, which would be undesireable to many other microorganisms [3]. But sometimes you can get invading species which usually present themselves as green or pink/orange streaks of color. Sorry to say but if you see that, throw it out!

Assuming your microorganisms remain living in harmony, it’s time to get baking! While most recipes will call for “fed” starters (discard, feed, and let sit at least overnight to 24 hours) there are many ways to reduce waste and turn that discard into something tasty too!

Honestly, you could make most things with unfed/discard starters. Fed will give you a more vigorous rise while unfed will require more time to rise. Usually I try to use fed for bread specific things like loaves and rolls and use unfed for things that don’t really need the yeast such as waffles and pancakes. Check out the list below for some of my recipes along with others from fellow bloggers!

Seven years ago: Review: Classic Snacks Made From Scratch

Eight years ago: Carrot Cake Waffles

Nine years ago: Chocolate Cookies ‘n’ Creme Cookies

BREAD, ROLLS, BUNS

• Cranberry Pumpkin Sourdough Bread
• Garlic Butter Sourdough Buns (can use discard)
• Rustic Sourdough Bread
• Sourdough Biscuits (discard)
• Sourdough Cheddar & Herb Biscuits (discard)
• Sourdough Demi Baguettes
• Sourdough English Muffins (pictured)
• Sourdough Focaccia
• Sourdough Popovers
• Sourdough Rolls

SNACKS

• Sausage Stuffed Sourdough Pretzel Bites (discard) (pictured)
• Sourdough Crackers (can use discard)

ENTREE

• Cecamariti Pasta (can use discard)
• Sourdough Focaccia Pizza
• Sourdough Pizza Crust (discard) (pictured)
  • Corn on the Hog Pizza
  • Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza
  • Sriracha-Jack Pizza

BREAKFAST

• Chocolate Chocolate Chip Sourdough Banana Bread
• Overnight Sourdough Pancakes (discard)
• Rosemary Sea Salt Sourdough Bagels
• Sourdough Banana Nut Bread (discard) (pictured)
• Sourdough Blueberry Muffins
• Sourdough Cinnamon Rolls (can use discard)
• Sourdough Pancakes (discard)
• Sourdough Pretzel Bagels
• Sourdough Waffles (can use discard)

DESSERT

• Sourdough Brownies (can use discard)
• Sourdough Dark Chocolate Chip Cookies (can use discard) (pictured)

REFERENCES:
[1] https://science.howstuffworks.com/innovation/edible-innovations/sourdough.htm
[2] https://www.thekitchn.com/food-science-what-is-sourdough-47960
[3] https://modernistcuisine.com/2018/09/sourdough-science/

Cecamariti, aka husband blinders, are a delicious hand rolled sourdough pasta that are worth every minute. Serve them in your favorite sauce!

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Fun fact: you can use your sourdough starter to make more than just bread and pastries. You though with the picture of pasta above that I was taking a day off from sourdough week didn’t you? As if.

It seems like a very long time ago that I dined at a restaurant in town called The Market Italian Village for one of their No Menu Mondays, and they had a dish with cecamariti, a pasta I had not come across before and thus had to order it. After falling in love I then vowed to figure out how to make it myself (especially since it was not a normal menu item I could go back for).

Fast forward to the present where I am working from home and have the time to set up dough in the morning to rise all day while I work, ready to be rolled in time for dinner. It’s not all that bad of a gig sometimes.

Cecamariti (check-ah-mar-ee-tee) means husband blinders, because husbands are blinded by how delicious this dish is. And going back to Sourdough Week, yes cecamariti (check-ah-mar-ee-tee) are made with a sourdough starter. Makes sense because you just need a little bit of discard to revive overnight and use the next day.

The process of making these does require a decent amount of down time, but once the dough is ready it goes pretty quickly as you roll, boil, and then eat! These are definitely best eaten fresh, but you could also freeze them for later.

I served these morsels in a homemade sugo finto (fake sauce) topped with crispy capers and freshly shredded parmesan cheese, a recipe I will be sharing soon, but you could toss these babies in any sauce you like. They would be great in just some seasoned olive oil topped as well.

Three years ago: Chocolate Hazelnut & Pretzel Brownie Bricks

Four years ago: Weekly Meal Plan: April 4-10

Five years ago: Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Six years ago: Double Chocolate Chip Cookies

Seven years ago: Butternut Squash Orzo with Pine Nuts, Balsamic Drizzle, and Fried Sage

Eight years ago: Chicken Pad Thai

CECAMARITI PASTA

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Yield: 2 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

STARTER (night before)

• 2 Tbsp (1 oz/28 g) sourdough starter
• 1/4 cup (2 oz/56 mL) room temperature water
• 1/2 cup (2 oz/56 g) all-purpose flour

PASTA

• 3 Tbsp (1.5 oz/42 g) prepared starter
• 3 Tbsp (1.5 oz/42 mL) room temperature water
• 2/3 cup (3 oz/85 g) all-purpose flour
• Pinch of salt

Directions

1. The night before you make the pasta, prepare the starter. In a small container whisk together the starter ingredients. Cover and let the ferment in a warm, draft-free place overnight.
2. The next morning, make the pasta. In another small bowl, measure out the starter and mix with water. Add remaining ingredients and stir to make a shaggy dough. Cover and let it rest for 5-10 minutes.
3. Turn dough out onto a lightly floured surface and knead dough until smooth and not sticky. Letter fold and place it in an oiled bowl. Cover tightly and place in a warm, draft-free place until doubled (this could take 1-6 hours depending your starter).
4. Turn dough out onto a lightly floured surface. Roll the dough into a thick log and cut it into 2 pieces. Keep one covered while you shape the first.
5. Roll into a 1/2-inch diameter log, then cut into 1/4-inch long pieces.
6. On an unfloured surface, roll into a cylinder, then separate your fingers so the ends taper (or roll between the palms of your hands). Transfer to a floured board, making sure the pasta doesn't touch. Repeat with remaining dough.
7. Bring a medium pot of salted water to a rolling boil. Quickly scrape the pasta into the pot. It is done when it floats, about 1 minute.
8. Drain the pasta using a slotted spoon and place in warm sauce of choice. Stir and serve immediately.

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If you can make homemade rolls, you can handle English muffins. They are much easier than you’d expect and taste far better than anything at the store.

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We are now a household of one income, and unfortunately it’s not Bob’s because he made more than I do. But I guess we are lucky to still have the one. Side note, I realize the date says April 1, but I swear this is no joke. It wouldn’t be a very funny one anyway given the times.

But I digress, let’s get back to my week-long celebration of all things sourdough, most importantly because today is actually National Sourdough Bread Day!

Homemade English muffins are one of my favorite bread products to make. While they have similar steps to make the initial balls of dough, the pan cooking is what really sets them apart and gives them the characteristics that distinguish them as English muffins.

Yes, if you have ever wondered how these muffins get those browned tops and bottoms, it’s because you are basically cooking giant puffy pancakes on a griddle. Which now makes me want to try these drizzled with maple syrup.

And as far as your sourdough starter goes, these are great because you can use fed or discard to make them, but obviously you will need more time if you use unfed. But you can also let it rise in your fridge overnight too. Bread is an art, but it’s also forgiving!

This recipe makes 2 dozen, but can easily be divided in half. But I think you should still make the whole batch because even if you are a household of two like us, these freeze very well and your future self will thank you.

I know we are loving all the stock piles we have in the freezer as we now attempt to decrease our spending while also generally avoiding going in public any more than necessary. It’s a good thing we are always stocked to survive a few weeks at a time!

Four years ago: Holy Crap Cookies (Chocolate Meringues)

Five years ago: Greek Yogurt-Banana Chocolate Chip Pancakes

Six years ago: Blueberry Blue Velvet Cake

Seven years ago: Rainbow Guacamole Deviled Eggs

Nine years ago: Baked Funfetti Doughnuts

SOURDOUGH ENGLISH MUFFINS

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Yield: 2 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 7 cups all-purpose flour
• 1 cup sourdough starter (fed or discard)
• 1/2 cup nonfat dry milk powder
• 1/4 cup (4 Tbsp) unsalted butter, room temperature
• 2 cups warm water (110°F-115°F)
• 2 Tbsp sugar
• 1 Tbsp active dry yeast*
• 1 Tbsp salt
• 1/4 tsp citric acid, optional (enhances sour flavor)
• Cornmeal, for dusting

Directions

1. In a large bowl, combine all ingredients except the cornmeal. Knead for 8-10 minutes to form a smooth and elastic dough. If sticky add more flour.
2. Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1-1.5 hour. (For more sour flavor, cover and immediately place in the fridge without rising first.)
3. Gently deflate the dough, turn it out onto a lightly floured work surface, and divide the dough into 24 pieces. Shape each piece into a round ball, then flatten each ball into a 3" round.
4. Line a sheet pan with baking parchment and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart, sprinkle with cornmeal, and cover the pan loosely with plastic wrap or a towel. Proof at room temperature for 45-60 minutes, or until the pieces nearly double in size. (If dough was refrigerated overnight, about 2 hours.)
5. Heat an ungreased skillet or flat griddle to medium (350 degrees if you have a thermometer setting). Also, preheat the oven to 350 degrees with the oven rack on the middle shelf.
6. Carefully transfer the rounds to the skillet or griddle and cook for 8-10 minutes on each side, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown (they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely).
7. Transfer to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces) and bake for 5-8 minutes. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.
8. Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.

Notes

*Don't have yeast? Use equal parts baking soda and lemon.

Source: Adapted slightly from King Arthur Flour and my English Muffins.

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These fluffy sourdough rolls are perfect by themselves or to make a sandwich. 

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I hope you are ready for a lot of sourdough recipes because I have declared it Sourdough Week! I’m updating old posts and sharing some new ones as well.

I declared this without knowing that this Wednesday, April 1 (no fooling) is also National Sourdough Bread Day. I clearly picked the right week to celebrate all things sourdough, regardless of the state of the world.

Before we were quarantined, I had already been getting back into making things with my sourdough starter. Since then it’s come in incredibly handy due to the lack of bread at the grocery store.

Admittedly, we don’t eat a lot of bread products on a regular basis so our carb consumption has definitely increased in the last couple months. But if I’m going to eat a bunch of bread I’d rather it be fresh homemade!

While I already updated my sourdough bread recipe yesterday, I decided to also made rolls. In contrast to the denser, crustier bread, these balls of dough are fluffy and tender.

We already ate these as a side to dinner but I am most excited to slice them in half to make a sandwich. I’m dreaming of burgers mostly (no one should be surprised), but also piles of deli meat, melted cheese, and pesto. What would you make?

Two years ago: Mini Pavlovas with Lemon Curd and Berries

Four years ago: Crustless Quiche Lorraine

Five years ago: Cheesy Tater Tot Casserole

Six years ago: Single Serving Bread Pudding

Nine years ago: Strawberry Nutella Bread Pudding

SOURDOUGH ROLLS

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Yield: 8 rolls Prep Time: 1 Hour 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 1 cup sourdough starter
• 3/4 cup warm water
• 2-1/4 tsp (1 pkg.) active dry yeast*
• 1 Tbsp sugar
• 3 cups bread flour, divided
• 1 Tbsp olive oil
• 1-1/2 tsp salt
• 1 egg, room temperature

EGG WASH

• 1 egg beaten with 1 Tbsp water

Directions

1. In a small bowl, combine sourdough starter, water, yeast, and sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, combine yeast mixture, 2 cups of flour, olive oil, and salt. Beat for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add remaining cup of flour to form a firm dough and knead for 5-7 minutes, or until smooth and elastic. Place dough in an oiled bowl, drizzle oil over the top, cover, and let rise until doubled (about an hour).
3. Turn dough onto a lightly floured surface and punch down to remove air bubbles. Divide into 8 pieces, shape each into a smooth ball, place on greased cookie sheet, and flatten to a 4-inch diameter. Cover and let rise 30 minutes. Meanwhile preheat oven to 400º F.
4. Once risen, brush rolls with egg wash, then with sharp knife make an X on the top of each roll. Bake for 15-20 minutes, or until golden brown. Allow to cool completely on a wire rack.

Notes

*Don't have yeast? Use equal parts baking soda and lemon.

Source: Adapted slightly from Red Star Yeast.

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If you wrap rye bread around a Reuben sandwich, you will get a Reuben stromboli! Stuffed with Russian dressing, corned beef, Swiss cheese, and sauerkraut.

If you’ve been following my blog long enough, you know I take a liking to cooking unique recipes, but I particularly love ones inspired by St. Patrick’s Day. I am not entirely sure where the obsession came from, but I usually attribute it to the fact that it is a holiday that is usually only associated with corned beef and cabbage and since people won’t revolt if you serve something different (unlike Thanksgiving or Christmas) I felt compelled to expand its horizons.

St. Patrick’s Day also lends itself to endless creativity, between the lore of leprechauns, gold, and rainbows, to stews, soda bread, potatoes, and yes corned beef and cabbage. I never seem to run out of ideas! This year I made a Reuben inspired stromboli, complete with Russian dressing, Swiss cheese, sauerkraut, chopped corned beef, and even rye dough wrapped around it all. Not too different from my reuben pizza but in a different shape.

Unfortunately I am not sure how many new St. Patrick’s Day recipes I will be sharing this year because starting today The Spiffy Cookie is getting a makeover! Finally after 9.5 years of running the same theme I finally bit the bullet and enlisted a professional to freshen things up around here.  Hopefully the only thing you will notice on your end is radio silence, but if something is glitchy you will know why. In the meantime, follow me on Facebook, Instagram, and Pinterest @thespiffycookie as I will be resharing past favorites and general life photos.

Four years ago: Breakfast Quinoa Burrito Bowls

Five years ago: Slow Cooker Chicken Gyros

Six years ago: Smoked Sausage with Peppers and Onion

Eight years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Nine years ago: Cheesy Chicken, Bacon & Avocado Quesadillas

REUBEN STROMBOLI WITH RYE DOUGH

Serves 4

Ingredients:

DOUGH

1 pkg active dry yeast

1/2 cup warm water

1/2 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

3/4 cups bread flour (or all-purpose flour)

1/2 cup rye flour

STROMBOLI

1/2 cup Russian dressing, plus more for serving

1 cup grated Swiss cheese

1/2 cup sauerkraut (I used Cleveland Kraut roasted garlic)

6 oz. chopped corned beef

1 egg, beaten

Dried carraway seeds (optional)

Directions:

1. In a medium bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1/2 cup of flour mixture at a time.
2. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 1 hour or until doubled.
3. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
4. Spread pizza dough out on baking sheet to be approximately 10×16. Spread Russian dressing over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top dressing with half the grated cheese, corned beef, and sauerkraut. Top with remaining cheese.
5. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
6. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle carraway seeds over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more Russian dressing.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted from my Pizza Dough, Homemade Stromboli and Buffalo Chicken Stromboli.

Today is The Game! People (ie. my husband) will try to say that this game doesn’t mean anything because Ohio State is going to the Big Ten Championship game no matter what (unlike the Wisconsin vs Minnesota game which will determine who we play in that game). I’m sorry but beating Michigan always matters, that is the point of a rivalry! Sure we are favored, but it will be played in enemy territory at the Big House and it’s hard to predict these games due to the angst on either side towards the other.

Still don’t care? Well I made peanut butter cinnamon rolls topped with a chocolate glaze to keep your attention instead. I literally spread peanut butter inside along with the usual butter, cinnamon, and sugar. And then fresh out of the oven topped them with a chocolate-peanut butter glaze. Clearly I won breakfast today so fingers cross my streak continues.

Two years ago: Butler County – What to eat

Three years ago: Gingerbread Brownies with Eggnog Frosting

Five years ago: Roasted Sweet Potato Salad with Candied Walnuts and Sage Vinaigrette

Six years ago: Quick Turkey Noodle Soup

Seven years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Eight years ago: Pecan Chocolate Chip Gooey Butter Cake

Nineyears ago: Matzo Ball Soup

PEANUT BUTTER CINNAMON ROLLS WITH CHOCOLATE GLAZE

Makes 1 dozen

Ingredients:

CINNAMON ROLLS

1 cup whole milk

1/4 cup vegetable oil

1/4 cup sugar

1 package dry yeast (or 2-1/4 tsp)

2-1/2 cups bead flour (or all-purpose)

1/4 tsp baking powder

1/4 tsp baking soda

FILLING

2 Tbsp unsalted butter, melted

1/2 cup creamy peanut butter, melted

1/4 cup sugar

1-1/2 tsp ground cinnamon

CHOCOLATE PEANUT BUTTER GLAZE

4 oz. semi-chocolate, finely chopped (or chips)

2 Tbsp unsalted butter

2 Tbsp creamy peanut butter

1/4 cup heavy cream

1 Tbsp corn syrup

1/2 tsp vanilla extract

Directions:

1. In a medium sauce pan, mix the milk, sugar and oil. Place over medium heat, scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm, about 100F), sprinkle the yeast over the milk mixture and let it sit for 5 minutes (should be frothy). Add two cups of flour, 1/2 cup at a time, mixing until a sticky dough forms. Cover and let rise for at least one hour.
2. After an hour, add the remaining 1/2 cup of flour, baking soda and powder, and mix. Use your hands to fully incorporate the dough.
3. On a lightly floured surface, roll out dough into a 12×9 inch rectangle. Brush with melted butter, melted peanut butter, and generously cover with cinnamon and sugar.
4. Starting with the long side, roll the dough up, pinching the seam to seal. Cut into 12 equal size rolls and place in a greased 9×13 baking dish. (You can place them in the fridge overnight at this point or continue on.)
5. Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees.
6. Bake 12-15 minutes, or until starting to brown on top.
7. Meanwhile, prepare the glaze. In a small saucepan, add chocolate, cream, butter, peanut butter, and corn syrup. Place over low heat, stirring frequently, until just melted and smooth. Add vanilla and stir until smooth. Spread or drizzle glaze over warm rolls and serve immediately.

Source: Adapted from my Biscoff Cinnamon Rolls.

This post has been compensated by Marsh Ideas and its advertiser, Prime Fresh Delicatessen. All opinions are mine alone.

Start your tailgate with a winning chipotle turkey club stromboli filled with chipotle ranch, turkey, bacon, and cheddar cheese. Serve with more chipotle ranch for dipping!

Saturdays in Columbus during late summer and fall means all the college football, whether we are attending a home game in person or watching from our very comfortable couch. In either scenario, the primary concern is what are we going to eat? Which usually mean a whole lot of deliciousness.

Recently we hosted a home watching party where everyone brought a different side dish to pair with the variety of wings my husband cooked – potluck football style. Of course I wasn’t going to sit back and not cook something myself, so I used some of the Prime Fresh turkey breast deli meat (which can be found in in the refrigerated meat case at your grocery store) to make the best damn stromboli I’ve made in part due to the fresh flavor of the deli meat.

If you can roll up a cinnamon roll, you can make a stromboli. It’s basically like a savory cinnamon if you think about it, but instead of slicing before you bake it, you slice it afterwards. For this one, all you do is roll out some pizza dough, spread on the chioptle ranch, top with cheese, fresh turkey, bacon, more cheese, and then roll it up! Make it pretty with an egg wash and some extra cheese on top and it’s ready to pop into the oven. If you’re thinking that this wouldn’t last long in front of your friends in family, you are correct. I probably should have made two!

But about this deli meat that I used. You’ve probably heard of it by now or seen it in the refrigerated meat section at your grocery store because it is the “#1 Fastest Growing Lunchmeat in the United States”. This is probably because it is the closest product to fresh cut deli meat you can find pre-packaged. To celebrate their super fresh growth, they are hosting The Prime Fresh Tailgate Sweepstakes! Enter for a chance to win the grand prize of $5,000 at PrimeFreshDeli.com/sweeps. The sweepstakes lasts from September 23 through November 4.  It’s a big prize this tailgating season that you don’t want to miss!

Two years ago: Ultimate Pumpkin Spice Cookie & Oreo Brownies

Four years ago: Spinach and Feta Chicken Rollatini

Five years ago: Lighter Chicken Parmesan

Six years ago: Chicken Gnocchi Soup

Seven years ago: Apple Butter Granola

CHIPOTLE TURKEY CLUB STROMBOLI

Serves 4-6

Ingredients:

CHIPOTLE RANCH

1 cup Ranch dressing

2 Tbsp chopped chipotles in adobo sauce

STROMBOLI

1/2 lb pizza dough (I halved this recipe)

1-1/2 cups grated cheddar cheese, plus 1/4 cup more for topping

9 slices Prime Fresh smoked turkey breast deli meat

6 slices Smithfield bacon, cooked but not too crispy

1 egg, beaten

Dried parsley (optional)

Directions:

1. In a small bowl, blend together the chipotle ranch ingredients. Cover and refrigerate until ready to use.
2. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
3. Spread pizza dough out on baking sheet to be approximately 10×16. Spread 1/2 cup of the chipotle ranch over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top with half the grated cheese, turkey, bacon, and remaining cheese.
4. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
5. Brush the entire stromboli with egg and sprinkle parsley and extra cheese over top. Bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more chipotle ranch.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted slightly from my Stromboli.