Focaccia

Crescent Bakes Verified independent store

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Crafted Over Two Days Every focaccia begins the day before it's baked. We start by carefully mixing King Arthur flour, water at a precise temperature, sea salt, and just a touch of dry yeast. The dough is then coated with organic extra virgin olive oil and left to slowly ferment in the refrigerator overnight. This long, cold fermentation—lasting 12 to 24 hours—allows the dough to develop a deeper flavor and lighter texture without rushing the process. The next morning, each focaccia is gently transferred to its baking pan and given another generous drizzle of organic extra virgin olive oil before rising for three more hours. Once perfectly airy, we create the signature dimples by hand, sprinkle it with flaky sea salt and Herbes de Provence imported from France, then bake it until the crust is beautifully golden and crisp while the inside stays light, tender, and full of flavor. It's our only bread made with commercial yeast, but it follows the very same philosophy as everything else we bake: exceptional ingredients, patient fermentation, and handcrafted techniques that let time do most of the work. Simple Ingredients: King Arthur wheat flour, water, organic extra virgin olive oil, sea salt, dry yeast, French Herbes de Provence. Contains Wheat. Show more