Focaccia
Chef Notes: Bread is served warm. Allergies: Gluten. Dairy. Markings: Knife Components: We make a traditional focaccia dough consisting of water, honey, yeast, AP flour, red fife flour, salt and olive oil. There is then a 24 hour ferment on our bread dough before we let rise and bake in the oven until golden brown. The focaccia is topped with chopped rosemary, thyme, olive oil and maldon salt. Calabrian dip: Calabrian chili, roasted garlic, raw garlic, lemon juice, salt, lemon juice, oli
Price: 11.00
