Focaccia

The Story

Focaccia’s name reveals just how ancient it is. It comes from the Latin panis focacius—“hearth bread”—referring to the flatbreads Romans baked on the warm stones and embers of the focus, the household hearth. Simple, sturdy, and quick to prepare, these early breads nourished farmers, laborers, travelers, and soldiers throughout the ancient Mediterranean long before bread was commonly baked in dedicated ovens.

The version the world knows today was refined along the Ligurian coast surrounding Genoa. There, focaccia genovese became a source of local pride, celebrated for its generously hydrated dough, abundant extra-virgin olive oil, and coarse sea salt. Before baking, the dough is pressed with fingertips to create its signature fossette—the familiar dimples that hold tiny pools of olive oil and brine, allowing each bite to baste itself in the oven while creating the crisp exterior and tender interior that define great focaccia.

In Genoa, focaccia is more than bread—it’s part of daily life. Enjoyed from breakfast until late evening, it’s famously dipped into cappuccino at neighborhood cafés, sliced horizontally for sandwiches, or simply torn from the pan and eaten warm with nothing more than good olive oil and conversation.

At Levain Craft

Our focaccia follows that same philosophy of simplicity and patience. Naturally leavened with sourdough and given a long, slow fermentation, each pan develops deep flavor, a light, airy crumb, and a beautifully crisp, olive oil–kissed crust. Finished with fragrant rosemary, herbs, extra-virgin olive oil, and flaky sea salt, it’s baked fresh in full and half pans—made to be shared around the table, whether at the office or at home.

Ingredients

This product is made with the following ingredients:

• Unbleached, unbromated bread flour (wheat)
• Water
• Extra-virgin olive oil
• Fresh rosemary and herbs
• Sea salt
• Natural sourdough starter (fermented wheat flour and water)

Allergen Information

Food Safety & Handling

• Baked fresh in small batches
• Best enjoyed the day it's baked, at room temperature or gently rewarmed
• Store at room temperature, loosely wrapped, for up to 2 days
• For longer storage, cut into portions and freeze in an airtight bag
• Reheat in a hot oven for a few minutes to revive the crust

Cottage Food Statement