Sun Dried Tomato & Olive Focaccia
Spring's Favorite Bread
Focaccia is at the heart of the most delicious spring celebrations. All season, we'll release our favorite flavors. Today, we're capturing the best of early spring.Easier said than done. Our baker took a classic approach, using the best of last season's harvest and peak-season produce.
The result? A bread of maximum quality and freshness.It came out even better than we hoped – due to the Bay Area's Mediterranean climate. It's an intangible difference you can feel in the air, sun, and water. These qualities make San Francisco one of the best baking cities in the world. We could taste the difference as soon as we pulled the Focaccia from the oven – each bite was chewy, crisp, salty, spongey, and full of personality.
- Dry yeast
- All purpose flour
- Kosher salt
- Sea salt
- Extra virgin olive oil
- Unsalted butter
- Flaky sea salt
- Garlic cloves
- Kalamata Olives
- Sun dried Tomatoes
Heating Instructions (from frozen)
Defrost in the oven at 325°F until soft and fully thawed in the middle, 10 to 15 minutes.
The Essential Bakery in San Francisco
A bread is only as good as its baker. And our baker is as good as it gets.
Ricardo Huerto is a classically trained bread baker, with over 22 years of experience in San Francisco. If you work in premier restaurants in the Bay –– you know him, well. Because he’s been providing fresh-baked sourdough to the Bay Area’s michelin-starred restaurants for decades.
They love him for the same reasons we do: he takes an entirely natural approach to breadmaking. He never uses preservatives or dough conditioners, believing that real talent and high-quality ingredients don’t need either.
To us, he’s not just our baker –– but our neighbor. We’ve worked down the street from Ricardo for years, long smelling his fresh-baked creations each morning. Finally, we could no longer resist.
|Price $5||Price $18|
|Same ingredients no||Same ingredients no|
|Same manufacturer no||Same manufacturer no|
|Serving size 1 slab||Serving size 1 slab|