Late Summer Mornings at the Cottage Bakery
Freshly baked sourdough, garden herbs within reach, and lilacs in bloom—a reminder that simple things make the kitchen feel alive.
There’s a stillness to late summer mornings that feels different from the rest of the season. The sun rises a little slower, the garden hums softly with bees, and the air carries that first hint of the season shifting. Here at the cottage bakery, I find myself holding onto these moments a little tighter—savoring what’s left of summer before the rush of fall begins.
Back-to-school lists are tucked into a kitchen drawer, waiting to be tackled. My boys are soaking up the last few late bedtimes and barefoot afternoons in the grass, while I sneak into the kitchen early, the windows open wide to let in the warm breeze and birdsong. There’s something comforting about starting the day this way—starter bubbling on the counter, fresh loaves cooling on the butcher block, and the garden tomatoes I just picked sitting in a basket, their skins still warm from the sun.
These are the mornings I love most: the ones where life feels unhurried and simple. I sip coffee while the oven hums, letting the scent of bread and herbs fill the house. The world outside can wait for just a little while longer. Summer is fleeting, and I’ve learned to pause in these pockets of quiet—to really see them.
Soon enough, we’ll be swept up in school schedules, cooler weather, and talk of pumpkins. But for now, I’m lingering here—kneading dough, barefoot on the kitchen floor, with the windows fogged slightly from the warmth of the oven and the smell of rosemary and tomatoes in the air. This is the heart of late summer to me: unpolished, fragrant, slow, and deeply alive.
🍅 Tomato Herb Sourdough Focaccia
Tomato Herb Sourdough Focaccia
A golden, airy sourdough focaccia topped with sweet garden tomatoes and fresh herbs—simple, rustic, and the perfect taste of late summer.
Yields: 1 sheet pan
Ingredients:
500g bread flour
375g water (75% hydration)
100g active sourdough starter (fed and bubbly)
10g salt
2 tbsp olive oil (plus extra for drizzling)
1–2 medium garden tomatoes, sliced
Fresh herbs (rosemary, basil, or thyme)
Flaky sea salt
Instructions:
Mix: Combine flour and water in a bowl. Mix until shaggy, then let rest (autolyse) for 30 minutes.
Add Starter & Salt: Add sourdough starter and salt. Mix well, folding until incorporated.
Bulk Ferment: Cover and let rise at room temp for 4–6 hours, performing 3–4 stretch-and-folds every 30–45 minutes.
Shape & Proof: Transfer dough to a well-oiled pan. Gently stretch to fit, cover, and let proof 1–2 hours.
Top: Preheat oven to 450°F. Dimple the dough with your fingertips, drizzle generously with olive oil, top with tomato slices, herbs, and flaky salt.
Bake: Bake 20–25 minutes until golden. Cool slightly before slicing.
Tip: If you don’t keep a sourdough starter, substitute with 1 tsp instant yeast and reduce rise times as needed.
🍞 A Quick Tip for Savoring the Season
When summer feels like it’s slipping away, I like to pick one small, daily ritual that slows me down and roots me where I am. For me, it’s baking bread and stepping into the garden first thing in the morning. For you, it might be sipping coffee on the porch before the day begins, snipping fresh herbs for dinner, or even eating breakfast outside with your kids.
Try this: Pick one "anchor ritual" for the next week that helps you pause and enjoy these last summer days. Write it on a sticky note and put it where you'll see it—by the coffee maker, on the fridge, or in your planner—as a gentle reminder to slow down.
