Tart green olives complements dried thyme leaves in this savory crispy sourdough focaccia. Topped with flaky sea salt, it’s easy to understand how this is a top seller already. Chopped and pitted olives are baked in the dough and on top so each piece is chock full of olives and flavor.
INGREDIENTS
Bread flour, salt, sourdough, water, pitted green olives in jars, dried thyme, flaky sea salt
PRICING
Whole tray $25
Half tray $15
Slice $5
HOW TO STORE
Made fresh and without preservatives, it is best enjoyed the same day. Otherwise, slice and then store leftovers in the freezer.
When ready to eat either frozen or recently purchased, reheat at 350 degrees for 10-15 minutes. Can last up to 1-2 months in the freezer.
Tart green olives complements dried thyme leaves in this savory crispy sourdough focaccia. Topped with flaky sea salt, it’s easy to understand how this is a top seller already. Chopped and pitted olives are baked in the dough and on top so each piece is chock full of olives and flavor.
INGREDIENTS
Bread flour, salt, sourdough, water, pitted green olives in jars, dried thyme, flaky sea salt
PRICING
Whole tray $25
Half tray $15
Slice $5
HOW TO STORE
Made fresh and without preservatives, it is best enjoyed the same day. Otherwise, slice and then store leftovers in the freezer.
When ready to eat either frozen or recently purchased, reheat at 350 degrees for 10-15 minutes. Can last up to 1-2 months in the freezer.
