Focaccia

 Originated in ancient Rome as panis focacius, meaning “hearth bread,” and was baked on the hearth. The name’s root is the Latin word for hearth, focus. While its roots are debated between the Etruscans or Ancient Greeks, modern focaccia is most famously associated with Italian Ligurian cuisine, especially Genoa. 

Focaccia is a fluffy, oily Italian flatbread made with a dough of flour, water, yeast, and olive oil. Its texture is soft and elastic on the inside and golden and crispy on the outside. 

Our Flavors

Sea Salt & Rosemary – Black Olives – Pistachio