a good wheat flour, water, olive oil, salt, yeast and a lot of attention are the ingredients for my focaccia dough.
I give the dough up to three days to ferment, rise and develop flavors. During this time, its elasticity is carefully managed so that the final product has an open, airy crumb and a crunchy crust.
all ingredients are natural, fresh and exclusively high quality.
i Roast, smoke, fry, or cook my toppings to develop and blend flavors. fresh herbs lemon juice, fleur de sel, extra virgin oil or vinegar naturally balance and enhance flavors further.
fresh and full of amazing mediterranean flavors
lots of earthy flavors balanced by the coolness of fresh mint
salty, juicy, creamy - super savory
aromatic, hearty and spicy with a nice bitter touch
a sweet and hearty base paired with oriental spices
a simple classic that doesn't need to be improved
my beloved bitter-sweet lemons got their own focaccia
fresh combination of just few but carefully balanced flavors
