SEA SALT ROSEMARY-OLIVE WITH SESAME SEEDS ***Egg-free, Lard-free

SEA SALT ROSEMARY-OLIVES WITH SESAME SEEDS

Sourdough Focaccia Topping:

Star ingredients:  Rosemary, green olives, sprinkled with sea salt and sesame seeds

Dough is infused with olives and fresh rosemary, thyme

Extra Umami: Grated parmesan cheese, sea salt and drizzle of olive oil over the baked focaccia for a savoury and aromatic finish

*Generously brushed with high quality extra virgin olive oil, and sprinkled with fresh thyme, rosemary and dried Italian herbs on dough before baking

Size             Approx Serving Portions

Petite            8-10 slices (28cm x 18cm)

Small           15-18 slices (33cm x 23cm)

Large           24-28 slices (40cm x 33cm)

Taste Review:  

This simple focaccia is aromatic, and savoury all in one.  The fresh rosemary plus flaky sea salt is the ultimate addition to this flavourful focaccia toppings. The aroma from the olive oil, rosemary, and mixed herbs added layers of deliciousness after baking!

Best eaten on day baked. If you have to store, then keep in cling wrap, airtight container:

1-2 days at ambient / room temp / fridge

1 month in the freezer (well wrapped)

Packaging/Message Card:

Packed in our sturdy brown kraft box with an A6 care card for reheating instruction and a personal message section for gifting.  

You can request for a personal message to be written by us to gift to someone or you can use it to write your own message

Our Sourdough:  

All our focaccia are made using sourdough, with just water, high protein unbleached flour, sea salt, and sourdough starter to prepare our dough.  We do not use egg, dairy, or lard oil to prepare this dough! 

The Texture:  

The crumbs are fluffy, soft, and have just the right chewiness, with a crusty crust when it is re-heated. Focaccia is best eaten warm so highly recommend to always re-heat your focaccia in the preheated oven, air-fryer, or toaster before serving to enjoy the focaccia at its best!

If you have to use a microwave oven which is not our recommended method, you will not get the crusty top and the focaccia will be soft and hot which is still enjoyable, I guess :)

Baker's Tips: How to best serve and store your focaccia?

1.  Cut up focaccia with a serrated knife/bread knife. The focaccia is definitely best served on the day it is freshly baked and warm.

2.  As our focaccia is pretty tall, it can be sliced in half and used as panini bread/sandwich bread.  It is also a delicious addition to your bread basket or eaten with a bowl of hot creamy soup or simply prepare a vinaigrette dip.

Recipe Tip: Prepare a balsamic vinaigrette dip with a few spoonfuls of good quality extra virgin olive oil, a spoonful of balsamic vinegar, a pinch of sea salt, and pepper to taste

3.  Our focaccia will keep well at ambient/room temperature for 1-2 days, covered with cling wraps and a resealable bag. 

4.  Always reheat your focaccia in a pre-heated oven at 200 C degrees for 6-8 minutes for the best flavour and texture. For focaccia with stuffing and cheese, always reheat for a few minutes more to make sure the stuffings are heated through. 

5.  For frozen focaccia, defrost in the chiller overnight, or 1-2 hours at room temp before reheating in the preheated oven, air-fryer, or oven toaster.  You can also use the microwave to reheat without thawing, the texture will be soft but no crusty top vs reheating in the oven, air-fryer, or toaster.

Top choice!