Hand-stretched and dimpled the old way, the classic focaccia rises slow on active sourdough levain before it ever sees the oven. Golden and crisp at the edges, soft and open-crumbed within, finished simply with good olive oil, flaky sea salt, and nothing to hide behind. Baked fresh every week in small batches. Best the day it’s picked up, better the day after with butter.
Hand-stretched and dimpled the old way, the classic focaccia rises slow on active sourdough levain before it ever sees the oven. Golden and crisp at the edges, soft and open-crumbed within, finished simply with good olive oil, flaky sea salt, and nothing to hide behind. Baked fresh every week in small batches. Best the day it’s picked up, better the day after with butter.
