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In this new variant of focaccia we make a smoky, spicy, salty cheese sauce flavoured with miso cured bacon (sourced from The Daily Cut). It's simply paired with rings of onion which works perfectly with the slightly tangy sourdough bread.

It's lovely just by itself, sliced thick and warmed up on a pan or even the microwave. But it makes THE most perfect brekkie if you add a runny egg alongside (especially if the egg is fried in our confit mushroom)! Serves as a perfect sidekick to soups & stews too.

P.S: Our focaccia is made with 100% sourdough & cold proofed for a day to develop flavor & chew. Thanks to the overnight fermentation levain, the focaccia comes with a beautiful tang, has heft but the crumb is still light enough.

About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates into easier digestion even for those who are sensitive to gluten. The slow process (15 hours) not only produces more flavour (and a slight tang), it also translates into a bread that is full of naturally occurring nutrients.

#refinedsugarfree #sourdough

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