Eating seasonally is best :) 

That's why this seasonal, Autumn focaccia bread rocks! It's baked with organic green olives,  rosemary & flaked sea salt. 

You'll adore this loaf with olive oil & balsamic. 

pronounced foh-kah-chuh

Focaccia was first developed in the centuries old Italian seaside villages of Cinque Terre. There,  beach side bakers rough up the  dough with finger holes, fill it with a local olive oil then bakes the wonderful creation.. 

In Italy, focaccia can come plain but often is baked with onions, sage, olive bits or cherry tomatoes and is a local favorite to enjoy as a snack on the beach. All over Italy, you'll find trattoria's serving focaccia with marinara, cheese, basil, pesto, etc - seemingly mimicking a pizza. 

Even here in Birmingham, our own Pizza Zaza downtown makes their pizza on a focaccia dough (it's the best!). 

Focaccia, takes form of a delicious, pillowy bread. It's somewhat of a flatbread, measuring 2-4" in height and always topped with olive oil and plenty of course sea salt. 

We follow a 48-hour climate controlled rise process that allows for a superior fluff inside the loaf. We also bake our homemade focaccia with the highest quality single origin Italian olive oil, artisan flour, Mediterranean sea salt & of course, the sweetest, local organic sungold tomatoes. 

Grab a slice (a quarter pan) or go all in with the whole pan! Simply wrap in foil & reheat in a 355℉ oven for ~10 minutes.