Classic Sourdough Focaccia
Classic Sourdough Focaccia
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Our Classic Sourdough Focaccia is a timeless, small-batch bread made with just five ingredients: bread flour, salt, water, olive oil, and fresh rosemary. Naturally leavened and slow-fermented, it embodies the signature tang and texture of handcrafted sourdough.
Baked fresh weekly using 512g of bread flour at 82% hydration, this loaf rises slowly to develop its soft, airy crumb and subtle depth of flavor. After bulk fermentation, each focaccia is gently hand-dimpled with olive oil and generously topped with rock salt and fragrant rosemary.
With its fluffy interior and delicately crisp, golden crust, this locally made artisan bread is perfect for dipping into soups, swiping up pasta sauces, or simply enjoyed toasted with olive oil. A staple from one of Quezon City’s trusted microbakeries, it’s an ode to naturally leavened simplicity—homemade, plant-based, and always baked fresh.
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Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
