A beautifully soft, open-crumb focaccia made with organic flours and a slow-fermented 100% hydration sourdough base. Topped generously with roasted red capsicum and caramelized onion, this focaccia delivers a perfect balance of sweetness, acidity, and deep savoury flavour.
Naturally leavened for over 24 hours, each bake is light, airy, and rich in complexity—finished with a golden olive oil crust and a touch of sea salt.
