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.
3711 Plaza Drive, Ann Arbor, MI 48108 | 734-761-2095 OPEN DAILY 7am-7pm