The crumb shot! Massive, airy pockets created by wild yeast and whey hydration. The flavor is rich, buttery, and utterly unforgettable.
This cast iron sourdough focaccia brings the whole kitchen cycle together: wild starter, acid whey from raw milk and fresh cottage cheese baked into a golden, tender bread.
Ingredients
- 1 tablespoon active sourdough starter culture
- 50 ml fresh acid whey, saved from making Kisilak, for the starter
- 50 g flour, Type 405 or Type 500, for the starter
- 200 ml fresh acid whey, chilled, for the dough
- 100 g Semola Rimacinata, durum wheat semolina
- 200 g flour, Type 405
- all of the prepared whey sourdough starter, about 100 g
- 10 g fine salt
- a splash of water, for dissolving the salt
- extra virgin olive oil, generous amount for the skillet and topping
- homemade Kisilak, salted cottage cheese
- green olives, halved
- dried herbs, such as oregano, rosemary, or thyme
- coarse sea salt
- sliced cremini or button mushrooms
This focaccia brings our entire kitchen cycle together: wild sourdough starter, nutrient-rich acid whey from raw milk, and homemade Prekmurje Kisilak.
The whey tenderizes the dough so deeply that every bite tastes like a fresh dairy farm in the best possible way.
Easily one of the best breads I have baked in years.
It is soft, airy, deeply flavorful, and baked in cast iron for a crisp golden bottom. The homemade Kisilak melts slightly into the dimples, the olives bring salty brightness, and the mushrooms roast on top during the second stage of baking.
Ingredients Link to heading
1. The Whey Sourdough Starter, Night Before Link to heading
- 1 tablespoon active sourdough culture
- 50 ml fresh acid whey, saved from making Kisilak
- 50 g flour, Type 405 or Type 500
2. The Focaccia Dough Link to heading
- 200 ml fresh acid whey, chilled
- 100 g Semola Rimacinata, durum wheat semolina
- 200 g flour, Type 405
- All of the prepared whey sourdough starter, about 100 g
- 10 g fine salt
- A splash of water, for dissolving the salt
3. Toppings and Skillet Prep Link to heading
- Extra virgin olive oil, generously, for the pan and top
- Homemade Kisilak, salted cottage cheese from the day before
- Green olives, halved
- Dried herbs, such as oregano, rosemary, or thyme
- Coarse sea salt
- Sliced cremini or button mushrooms, added halfway through baking
Instructions Link to heading
Step 1: Evening Prep, Autolyse, and Starter Link to heading
Make the Sourdough Starter Link to heading
In a small bowl or jar, mix:
- 1 tablespoon active sourdough culture
- 50 ml fresh acid whey
- 50 g flour
Stir until no dry flour remains.
Cover loosely and leave on the counter overnight, until bubbly and active.
Prepare the Evening Autolyse Link to heading
In a separate mixing bowl, combine:
- 200 ml cold fresh acid whey
- 100 g Semola Rimacinata
- 200 g Type 405 flour
Mix until all the flour is fully hydrated.
Cover, rest for about 20 minutes on the counter and then move in the refrigerator overnight.
And if you have any whey left over, drink it. That is the cook’s bonus.
Step 2: Morning Mix and Stretch-and-Folds Link to heading
Take the autolysed dough out of the fridge and let it sit at room temperature for 20–30 minutes.
Pour the fully bubbly sourdough starter over the dough.
Work it in with your hands until incorporated.
Let the dough rest for 25 minutes.
Sprinkle the salt over the dough.
Spritz or sprinkle a little water on top to help the salt dissolve, then knead gently until the dough becomes smoother and more cohesive.
Perform 3 sets of stretch-and-folds, spaced 30 minutes apart.
After the final fold, cover the dough and let it bulk ferment at room temperature until doubled in size and full of air bubbles.
Depending on your starter strength and room temperature, this may take a few hours.
Step 3: Skillet Proofing and Dimpling Link to heading
Heavily oil the bottom and sides of a well-seasoned cast iron skillet with extra virgin olive oil.
Transfer the relaxed dough into the skillet.
Gently stretch it toward the edges without tearing it. If it resists, let it rest for 10 minutes and try again.
Cover and let it proof for another 1–2 hours, until puffy, airy, and jiggly.
Coat your fingers in olive oil and press deep dimples all over the dough.
Be confident here. Proper dimples help hold the oil, cheese, herbs, and toppings.
Step 4: Top and Two-Stage Bake Link to heading
Preheat the oven to 220°C.
Scatter the homemade Kisilak, green olive halves, dried herbs, and coarse sea salt across the dimpled surface.
Drizzle with a little more olive oil.
First Bake Link to heading
Bake at 220°C for 20 minutes.
Second Bake Link to heading
Remove the skillet briefly from the oven.
Arrange the sliced mushrooms on top.
Lower the oven temperature to 200°C.
Bake for another 12 minutes, until the crust is golden and the mushrooms are roasted.
Let the focaccia rest in the skillet for 10 minutes before transferring it to a cutting board.
Slice, serve warm, and enjoy that incredible whey-softened crumb.
Notes Link to heading
This recipe works especially well after making homemade Kisilak, because it uses both the fresh cheese and the leftover acid whey.
The whey replaces water in the dough and adds tenderness, flavor, and a gentle tang. It also supports a beautiful soft crumb while the cast iron skillet gives the focaccia a crisp, golden base.
If your dough feels tight during shaping, do not force it. Let it rest for 10–15 minutes, then continue stretching.
For best results, use a strong, active sourdough starter and fresh whey that smells clean, mildly tangy, and pleasant.
Side profile view of a fresh slice. You can see the structure held up beautifully under the weight of the toppings.