Sesame Scallion Sourdough Focaccia

Some bread you slice. This one you tear, pass around, and watch disappear. Our Sesame Scallion Sourdough Focaccia is a slow-fermented slab built on Marcus, our five-year-old wild starter — open, airy crumb under a crackling golden crust. The sesame goes on before the bake, toasting nutty and fragrant in the oven. The scallions come after — scattered fresh over the hot crust the moment it leaves the oven, so they wilt just enough to stay sweet, green, and bright.

It's the kind of loaf that makes a table feel hosted. No commercial yeast. No shortcuts. Just flour, water, salt, time, and a starter with a name.

Made in small weekend batches in our Quezon City home kitchen and baked the morning of pickup, so what reaches you is hours-fresh — never sitting on a shelf. Tear it warm on its own, dunk it in good olive oil, or split it for a sandwich that ruins you for regular bread. Pairs beautifully with a flat white from the neighbors at Roots, or a bowl of something brothy on a rainy QC afternoon.

Baked Friday. Gone by the weekend. Reserve yours.

Why you'll love it:

• Naturally leavened with our named starter, Marcus — no commercial yeast
• Toasted sesame baked into the crust, fresh scallions scattered over the top straight from the oven
• Slow-fermented over the full bake week for deeper flavor and easier digestion
• Made-to-order in small batches, baked the morning of pickup
• Founder-made, gift-ready, zero-waste kitchen