This is a sfincione-style iteration of focaccia, meaning that it's soft and fluffy in the center, with a crispy, salty, bubbly, caramelized crust. This month's version is a castelvetrano olives, preserved lemon salt and controne pepper. We use Shepherd's Grain Lo-Gluten flour and house-made preserved lemon from Willmott's Ghost.
Allergens: wheat, dairy (milk powder).
