SignatureTomato, Olive & Herbs Focaccia
280 EGP – 300 EGPSlow roasted tomatoes, olives and herbs pressed into the dough before it bakes. It comes out looking like a garden and tasting like summer.
2 flour options
Plain Focaccia
250 EGP
Dimpled deep with good olive oil and finished in flaked salt. Tear it, share it, and mop up whatever is left on the plate.
- Fermentation
- Slow proofed
- Allergens
- Wheat, Gluten
Baked in one small kitchen that also handles nuts, sesame, milk and egg. If an allergy is serious, please talk to us before you order.
No payment here. We call to confirm every order before we bake.
How we bake it
Dimpled deep with good olive oil and finished in flaked salt, then baked until the top is golden and the bottom has fried a little in the oil that pooled beneath it. The dimples are pressed by hand, which is why no two are the same.
Tear it, share it, and use the last piece to mop whatever is left on the plate. It is the least formal thing we bake and the fastest to disappear at a table.
