Buttery Greek Kalamata olives generously embedded and topped on naturally fermented sourdough focaccia. Seasoned liberally with mixed Italian herbs.
Feeds 3-4 average adults or 2 hungry persons.
Reheating recommendations:
Best enjoyed after reheated for 8 to 10 mins at 180 to 200°C in a preheated oven or air fryer for a crispy crust.
If you only have a microwave (or in a rush or feeling lazy - yes I do it half the time), heat in 20 second-increments so you don’t end up with rock bread. 😅
The bread will be hot and soft and very enjoyable for soft-crust lovers.
Storage recommendations:
If not consumed on the day of collection, transfer to an airtight container or ziplock to freeze up to 2 months or refrigerate for up to 5 days.
