Rustic focaccia, dimpled deep with olive oil and finished with rosemary and flakey salt (home-grown rosemary). Crisp at the edges, pillowy inside, and perfumed with heat and herb.
Best heated, torn apart by hand, dunked in more oil or paired with homemade ricotta ('First Cream') and honey, or homemade goat’s cheese ('Kid Curd') for something savoury and sinful.
NOTE: Each slice is approximately 300g, keep refrigerated unless using within 2 days.
He’s rustic, salty, and begging to be smeared all over.
