This week’s Inspiration is a focaccia with rosemary and black olives. My version of an italian classic. You can pick it up warm if you come early, but you can also heat it up later in your oven or just eat it cold. Some people even make sandwiches with it!
Wheat flour - water - sourdough – black olives - rosemary - extra virgin olive oil - honey - sel de Guérande - yeast
| Weight | 220 g |
|---|
€ 4,20
Sold Out
Back to bake for you on
January 6
(orders open on Thursday January 1st)
