Creating authentic focaccia is a dance between time, technique, and intuition that begins long before the oven is ever heated. The process starts with a simple yet crucial foundation – combining flour, water, yeast, and salt into a soft, wet dough that's deliberately kept much more hydrated than typical bread dough. This high hydration is what creates focaccia's signature open, airy crumb structure. The dough then undergoes a series of gentle folds rather than traditional kneading, allowing the gluten to develop slowly while preserving the delicate bubble structure that makes each bite so wonderfully light.

The magic truly happens during the long, slow rise – often taking 12 to 24 hours in the refrigerator. This extended fermentation develops complex flavours in the dough which enhance the carefully chosen and lovingly prepared toppings for a full taste explosion.

Before baking, the bubbly batter-like dough is carefully transferred to an oil-slicked pan where it's dimpled creating the iconic wells that will hold pools of good quality oil and toppings. A final rise allows it to become perfectly puffy before heading into a scorching hot oven, where it emerges golden and crisp on top, yet pillowy soft within – the perfect canvas for our hand-harvested sea salt and other exciting flavour combinations.

Our focaccia toppings are here to satisfy your savoury, spicy and sweet cravings.