Rustic and simple, sourdough focaccia is a flat slab of light and airy, yet spongy and moist bread, with a crusty, golden bottom. Made with a blend of organic ciabatta and wheat flours and a whole grain starter. it can be topped with a variety of seasonal or classic combinations. Fully fermented and ever so moorish, it’s the perfect picnic snack or Summer BBQ accompaniment. Equally, it works very well with a bowl of Winter soup, hence its weekly appearance on the menu throughout the year. Best eaten on the day it’s baked or freshly frozen. Wrapped well, it freezes brilliantly.
This one is topped with fresh cherry tomatoes, thinly sliced red onions, fresh basil and a sprinkling of Maldon salt flakes.
