WhAT?

A WELL GOOD FOCACCERIA

RUN BY TWO PALS, ABI HAMPSEY (THE BAKER) AND MICHAELA WILSON (THE BUSINESS LADY), WE STARTED WITH A SMALL WEEKLY MARKET STALL AND HAVE SINCE GROWN TO CATER FOR EVENTS AND SUPPLY WHOLESALE ACROSS THE NORTH WEST. PEOPLE CAN’T GET ENOUGH OF THE STUFF.

OUR FOCACCIA IS CLASSICALLY CRUNCHY, OILY, AND SALTY ON THE OUTSIDE, WHILE REMAINING SOFT AND GOOEY IN THE MIDDLE. OUR BREAD FAVOURS A NORTHERN ITALIAN STYLE OF FOCACCIA, CLOSER TO TUSCAN OR GENOESE TRADITIONS, USING A LONGER PAN AND A SHALLOWER RISE OF AROUND 6–10 CM.

FOCACCIA SHOULD BE AIRY AND ELASTIC, WITH HIGH HYDRATION- NEVER DOUGHY OR DENSE.