This naturally leavened (sourdough) focaccia is made with a rye sour starter as well as organic hard red spring wheat and regional organic spelt we freshly mill right here at the Bakehouse. It’s garnished with fruity Castelvetrano green olives—marinated çakisdez-style (Turkish Cypriot), with cracked coriander, garlic, lemon, oregano, and plenty of California olive oil.
Here it is! The Zingerman’s Bakehouse encyclopedia of all that we do! (Okay probably 98.7% of what we do.) You’ll find all the products we offer year-round, and a bit of info on how we bring those delicious treats to life—things like traditional recipes, local ingredients, and an avid attention to detail. Have fun reading and then join us for a taste.
Amount Per Serving | 1 slice |
Serving Size | |
Servings Per Item | 8 |
Calories | 230 |
Total Fat | 10g |
Saturated Fat | 1.5g |
Cholesterol | 0mg |
Sodium | 940mg |
Carbohydrates | 33g |
Dietary Fiber | 6g |
Sugars | 2g |
Added Sugar | 0g |
Protein | 7g |