Summer Sourdough Focaccia

Baked in a sheet pan and cut in 8 x 8.5” portions.

This has been my go-to focaccia recipe for years. Made with 100% organic flour, generous amounts of Italian olive oil, and fresh roasted garlic from Hurricane Flats. The dough is scented with dried rosemary from Free Verse Farm, and just before baking, I scatter over fresh rosemary picked from my own garden. If my cherry tomatoes decide they're ready in time, a few of those will make their way on top too.

Slice it in half for sandwiches, warm it alongside dinner, or simply enjoy it as-is.