The mother focaccia loaf of all topped offspring. Sifted whole wheat flour, whole grain wheat flour, rye flour, olive oil and unrefined sea salt. Baked in olive oil and finished with some parmesan cheese and herbs, this is not your average focaccia.

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All breads are naturally leavened (sourdough) and made with organically-grown and freshly stone-milled Wisconsin wheat.

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6-inch round, 13 ounces, 10-inch round, 1.25 lbs. (24 ounces)


ORIGIN Breads is dedicated to baking small batches of handcrafted and long-fermented sourdough breads using organic grains grown and stone milled in Wisconsin.

For us, bread is art. Flour, water and salt are our media. Fermented dough is our canvas. But to find the real beauty in our loaves you must tear through the rustic shell to see, smell and taste what lies within. With every loaf, we try to honor the hard work of our farmers and millers by using time honored baking techniques that coax maximum flavor and nutrition out of the organic grains. This is not factory bread. From the field to the table, many hands are behind the creation of this loaf, and with the consumer, it ends. While enjoying with friends and family, we encourage our customers to take a moment and appreciate the origin of their bread.

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