Focaccia

Focaccia is dimpled by hand and baked rich with olive oil, so it comes out pillowy through the middle with a crisp, salted edge. It is made to be torn and passed around rather than sliced.

Sea salt is the plain one, and it is the one to start with. From there it splits savory and sweet.

Savory runs kalamata olive and tomato, cheesy garlic, pesto and mozzarella, sun-dried tomato and mozzarella, and rosemary with roasted garlic and parmesan. Sweet is cinnamon roll focaccia and a jam swirl finished with icing.

One loaf covers a table, which makes it the easy thing to bring. Order it here alongside your sourdough loaves, and Courtney sorts out pickup with you.