Soft, airy, a golden olive-oiled crust, dimpled with flaky salt and rosemary. The bread you tear with friends.
A celebratory kind of bread. Soft and airy inside, a golden olive-oiled crust, a dimpled top scattered with flaky salt and fresh rosemary. Naturally fermented with our wild starter for deep flavour and easy digestion.
In Italy, focaccia is the everyday bread: grabbed with coffee, eaten as a snack, served with lunch, set on the table when friends come over. Tear it, do not slice it. Trust us.
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If you can't pronounce what's in your bread, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
Bread flour and a long, wet ferment for that open, bubbled crumb, finished with good olive oil, flaky salt and rosemary. No commercial yeast, no preservatives.
Long, slow fermentation does more than build flavour. It changes how the bread behaves in your body, and it is the reason real sourdough sits so much lighter than the supermarket kind.
A 24 to 36 hour wild ferment is the whole craft. It builds the flavour, the texture and the goodness no fast bread can fake.
Long fermentation pre-digests the dough, breaking down what leaves shop bread sitting heavy. Real sourdough lands light.
That same slow ferment lowers the glycemic load, so real sourdough releases its energy steadily instead of spiking and crashing.
The wild starter that raises the loaf fills it with beneficial lactobacteria, the good bacteria a healthy gut is built on.
From a coffee-break snack to a long table of friends, this is where focaccia belongs.
Tear it warm, dip it, pile it. Swipe through the ways we love it most.
Most "focaccia" on a shelf is oiled sandwich bread. Here is what actually separates the two.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
