medium rare



Focaccia is one of the great Italian street foods, perfect to eat straight out of the oven. Whether you go for savory (think coarse salt, bold cheeses, brined olives) or sweet (we’ve made breakfast focaccia with eggs and syrup!), it’s always a satisfying meal that pleases your adoring audience!

We start with our sourdough starter in the morning, whipping up some fluffy dough infused with salt and olive oil. By late afternoon, we top the cresting dough with our favorite toppings and bake at high heat until it achieves a brown, crunchy exterior and a fluffy, airy center.

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