This focaccia is so ridiculously buttery, in spite of the 0% butter content. It's all in the estate-grown organic olive oil harvested in Yolo County by members of the Yocha Dehe Wintun Nation. It just soaks into the wheat flour, creating a silky dough that bakes up into one of the best things you can put in your mouth.
The focaccia has two kinds of salt: fine sea salt in the dough and flaky Maldon sea salt on top. The rosemary grows on a bush less than 10 feet from the oven where it's baked. There is nothing more local than that.
Contact Us