Classic Sourdough Focaccia

Bold. Rustic. Pillowy. Sourdough Focaccia — Small-Batch & Made for Sharing

Crafted for anyone who loves big flavour in a simple, beautiful form, my Sourdough Focaccia brings together the tang of long-fermented sourdough with a golden, olive-oil-kissed crust and an airy, open crumb. Every batch is naturally leavened over 24+ hours, giving it deep flavour, tender chew, and that signature crispy bottom that makes focaccia unforgettable.

Prairie-Perfect Ingredients

I keep my focaccia simple and honest, using organic Alberta-milled flour, filtered Devon water, a touch of Celtic Sea Salt, and premium extra virgin olive oil from EVOLUTION here in Alberta. This oil is incredibly fragrant and rich, and it gives my focaccia its signature golden crust, deep flavour, and glossy dimples. Slow fermentation builds the rest — structure, tang, and aroma.

Ingredients:
Organic unbleached white flour, filtered Devon water, EVOLUTION premium extra virgin olive oil (Alberta), Celtic Sea Salt, sourdough starter

Focaccia-Ready Flour

I use organic Alberta-grown wheat that’s roller-milled for the perfect balance of strength and tenderness. It develops enough gluten for that beautiful rise while keeping the crumb soft, light, and spongey. This flour absorbs EVOLUTION olive oil beautifully, creating those rustic, deeply flavourful edges.

Designed for Everyday Gathering

I bake each focaccia as a generous slab that’s meant to be shared—torn warm at the table, sliced for sandwiches, or served with soups, pastas, and cozy dinners. The naturally fermented dough stays soft and aromatic, making it a standout for gatherings or a treat for your own quiet moment with olive oil and balsamic.

Minimalist Artisan Bread

This focaccia is everything I love about rustic baking: humble ingredients, long fermentation, and flavour that hits far above its simplicity. Deeply aromatic, tangy, tender, and brushed with premium olive oil, it’s the perfect blend of tradition and my modern small-batch approach.

Optimal Freshness

Your focaccia will come whole, in a pan with lid and unsliced to preserve its soft interior and crisp edges. Naturally fermented bread stays fresher longer when left intact, so you get the best texture and flavour when you cut into it at home.