A classic all time-favourite, my soft and airy golden sourdogh focaccia! Graced with a generous drizzle of extra virgin olive oil and a sprinkle of coarse sea salt – perfect for sharing, dipping, and snacking around the braai.
Enjoy the OCTOBER Special Focaccia
Focaccia went to pastry school. Fluffy sourdough, layered with jammy blueberry compote, dotted with cheesecake filling and finally sprinkled with a buttery crumble that bakes into golden pockets of crunch. It’s juicy, it’s messy, it’s everything you didn’t know focaccia could be—and probably the sweetest way to break bread.
