09/18/2026
Focaccia — it’s fun to eat, but do you know how to say it? 😉
Pronounced fuh-KAH-chuh 🇮🇹
This beauty is my Rosemary Garlic Sourdough Focaccia 🌿🧄
Unlike a quick yeast bread, this focaccia is made with an active sourdough starter and given time to naturally ferment and develop all that wonderful flavor. The dough is high-hydration, which helps create that soft, airy interior, while a generous drizzle of olive oil gives it those deliciously golden, crisp edges.
Before baking, the dough gets its signature dimples—pressed in by hand to create little pockets that hold all that olive oil, garlic, rosemary and goodness. 🤌🏼
The result? A rustic, chewy, pillowy sourdough bread with a crisp exterior and savory garlic-rosemary flavor in every bite.
And yes… my entire house smelled AMAZING. 🤤
Rosemary Garlic Sourdough Focaccia.
I think this one may need a permanent spot on the Green Akers Farm menu. 🌾🤎