Fresh Focaccia in NYC, Baked to Order
Deeper Flavor, Naturally
Every focaccia is slowly fermented for 12–24 hours. We mix the dough the day before baking using King Arthur flour, sea salt, water at a precise temperature, and just a touch of yeast before letting it rest overnight in the refrigerator. Time—not shortcuts—develops the rich flavor and aroma that make great bread.
Light Inside. Perfectly Crisp Outside.
A long fermentation and generous amounts of organic extra virgin olive oil create the perfect contrast: an airy, open crumb with a beautifully golden, crisp crust. After a three-hour final rise, every focaccia is hand-dimpled to capture pockets of olive oil in every bite.
Handcrafted with Exceptional Ingredients
We believe great bread starts with great ingredients. That's why we use King Arthur flour, organic extra virgin olive oil, flaky sea salt, and Herbes de Provence imported from France. Every focaccia is handcrafted in small batches and baked fresh to order, following the same patient, artisan approach as every bread we make.
Focaccia FAQ
How is your focaccia made?
Our focaccia is made with a naturally leavened dough — slow-fermented overnight and baked fresh the morning of your pickup or delivery date. No commercial yeast.
Can I order focaccia for delivery in NYC?
Yes — we deliver to Queens, Brooklyn, and Manhattan. Select your delivery date at checkout. Orders close at noon the day before your selected date.
How should I store focaccia?
Best enjoyed fresh the day it arrives. Wrap in a kitchen towel and leave at room temperature for up to 2 days, or slice and freeze — reheat in the oven at 350°F for 5 minutes.
