Sourdough Focaccia

Fully naturally leavened sourdough focaccia. Made with 100% fresh-milled single-origin Skagit Valley flour and organic olive oil. A farmer's market favorite. 

No commercial yeast used. Cooled right out of the oven until ready to box, and rushed to your door. 

Best enjoyed same day: but lifespan on a good long-fermented focaccia like this is a solid 3-4 days. It's an outstanding sandwich bread for pieces cut in half, and always fair game to slice into strips like crostini and toast to enjoy with spreads or balsamic and olive oil. Some folks like to top it then broil for a Roman-style pizza (our Best Sauce pairs nicely).