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Friday, 23 August 2019
Focaccia with Sourdough for a black cat birthday
Top 5 cat songs: Love Cats (the Cure), Cat Song (Bryant Oden), The Cat Came Back (Harry S Miller), Cat's in the Cradle (Harry Chapin), What's New Pussy Cat (Tom Jones).
Top 5 cat movies: A Street Cat Named Bob, Mr Fuzzy Pants, The Cat Returns (Ghibli), A Cat in Paris, Thunder and the House of Magic.
Top 5 children's cat books: Mog (Judith Kerr), Gobbolino the Witch's Cat (Ursula Moray Williams), The Cat in the Hat (Dr Suess), There are Cats in this Book (Viviane Schwarz), I am Pusheen the Cat (Claire Belton).
To 5 adult cat books: Cleo: how a small black cat helped to heal a family (Helen Brown), Dewey the small-town library cat who touched the world (Vicki Myron and Bret Witter), Kaspar Prince of Cats (Michael Morpurgo), Oscar Bionic Cat (Kate Allan).
More cat posts on Green Gourmet Giraffe:
Andy Warhol - Ai Weiwei and Studio Cats at the NGV
Black cat chocolate gingerbread recipe
Cat biscuits recipe (v)
Cat cupcakes recipe
Viking cat cake recipe
Black cat focaccia
Adapted from Green Gourmet Giraffe"s overnight sourdough bread and overnight focaccia
Makes one cat face and three small round focaccias
300g ripe sourdough starter
400g warm water
3 Tbsp olive oil
700g white bread flour
1 tbsp salt, or less
2 tsp (15 g) charcoal (optional)
extra olive oil and gold salt for topping
Mix all ingredients together in a large mixing bowl. Cover well (I used a cover with elasticised edges or you can use clingwrap) and leave overnight or 8-12 hours.
When you are ready to bake, preheat oven to 220 C.
Scrape bread out of bowl onto a well floured surface (I used fine semolina sprinkled on the surface). I cut into one large piece, a couple of smaller triangles for ears and three small pieces.
Place on a large baking paper lined oven tray and shape the large piece into a circle. Attach and shape the ears. Make very big holes for eyes, nose and mouth. Dimple the rest of the face with fingers. Shape the three smaller pieces into circles and dimple with your fingers.
Drizzle olive over over the focaccia and sprinkle with salt.
Bake for 20 minutes or until it sounds hollow when you tap it. Eat warm or room temperature. Lasts up to 2 days.
On the stereo:
The Belly of an Architect soundtrack: Wim Mertens