Focaccia featuring Arbequina extra virgin olive oil from Amphora Nueva. Topped with roasted shishito peppers, ascolano & kalamata olives, and fresh herbs dimpled into the dough.
This dough has stone ground whole wheat, stone ground whole spelt, and a little type 80 wheat to give a little extra oomph. It gets its rise from both sourdough and instant yeast - so that the flavor remains mild, but with the added shelf-life and digestibility that a sourdough levain provides.
