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Sourdough Focaccia
  • Sourdough Focaccia
  • Sourdough Focaccia
  • Sourdough Focaccia
  • Sourdough Focaccia
  • Sourdough Focaccia
5.0
Rated 5.0 out of 5 stars
83 Reviews
$15.00

Slow-fermented, soft, olive oil–rich bread with a golden crust. Pizza night, already half done.

Net Weight: 21.2oz / 600g  
Ingredients: 100% organic whole wheat flour, extra-virgin olive oil, salt, water, starter.

Ships September 15th

ABOUT THIS LOAF
Flavor & Texture

A denser and way more flavorful interior than white flour focaccia. After reheating, crisp on the bottom. Dimpled top, chewy, crisp finish. Rich, savory, olive oil bread with mild tang.
Heating Instructions

From frozen: 425°F for 10-15 minutes.

From thawed: 425°F for 5-8 minutes.

Rest for 5-15 minutes before slicing.
Best Used For

Great for pizza night, dipping or caprese sandwiches. Pairs well with marinara and mozzarella, burrata or olive tapenade.

Storage & Shelf Life

Your bread arrives fully baked and ready to eat, whether it shows up frozen or thawed. Shelf life:

Counter: 2 to 3 days.
Fridge: ~10 days.
Freezer: up to 9 months.

On the counter or in the fridge, keep your loaf in a bread bag, beeswax wrap, waxed paper, even plastic wrap; reheating brings it back to life.

All of our breads can be thawed and re-frozen, even more than once; you can even cut them in half and re-freeze the part you don’t need right away. A few minutes in a hot oven brings the crust back, straight from the freezer or thawed.
Allergen Information

All products are made in a facility that processes eggs, tree nuts, peanuts, milk, soy, and sesame. Not gluten-free. If you have a severe allergy, please use caution.

Sourdough Focaccia

Why Mark Made It

"You’ve never had focaccia like this: it’s nutty, fruity, and way more interesting than the stuff you’re served in restaurants. I can’t get enough of it."

GOT QUESTIONS?

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Why is Bittman's obsessed with whole grains?

Because they’re the real thing. It's the difference between eating an orange and drinking a glass of orange juice. Same fruit, but one has the fiber and the pulp intact, and the other is what's left after you take that away. In the case of bread, It's also the part almost every other bakery skips, including the sourdough ones. Sourdough describes how bread is fermented, not what it's made of, and most sourdough sold today is still white flour underneath.
Does the bread arrive frozen?

Sometimes. Your order travels in biodegradable, insulated packaging. Depending on the season, your destination, and what's in the box, that may mean dry ice, ice packs, both, or neither. If there's a dry ice bag in your box and it's empty, nothing went wrong. Dry ice doesn't melt, it disappears (the word is “sublimates,” actually), and an empty bag means it did exactly what we sent it to do. Especially in warmer months it's perfectly normal for bread and pastries to arrive thawed, and for there to be a little condensation. We've tested, and the breads handle thawing and refreezing beautifully.
How old is your starter?

Old enough to have seen some things. We’ve kept it alive and thriving for years—it’s the real deal, fed daily and full of flavor.

Think of it as a living ingredient (with better gut instincts than most humans). Doesn’t talk much, but makes every decision.
Do I need to proof or prep anything?

Nope. It’s fully baked and frozen at peak flavor. Just reheat and pretend you made it yourself.
Is this a cult?

No. But we do believe in slow, natural fermentation, fiber, and breaking bread with friends — so if that makes us a cult, pass the butter.