These pieces of naturally leavened (sourdough) focaccia are made with a rye sour starter as well as freshly milled, hard red spring wheat and freshly milled, organic spelt from neighboring states, and are garnished with fruity Castelvetrano green olives, marinated çakisdez (Turkish Cypriot) style, with cracked coriander, garlic, lemon, oregano, and plenty of California olive oil.

Available on Tuesdays at 11 am