Kalamata olive focaccia

Our focaccia has a light texture and is perfect to enjoy as part of a meal, to dip in olive oil & balsamic vinegar or even split a square of it and toast it like a panini! It's made from our very own focaccia flour mix, lots of olive oil & sea salt. we bake it in its own little wooden tray, which makes it really easy to refresh. Place it on an oven tray & give it a good splash of water & then pop it into a hot oven ( 180-200c) for 10 to 15 minutes. Do keep an eye on it though as all ovens vary. It should be moist and soft inside with a crusty exterior. (Instructions on the packaging). There's no need to re-heat all of it at once though - you can portion it & freeze it too. This freezes really well - up to 3 months.