Focaccia is a traditional Italian flatbread. Stone Oven’s version is enriched with olive oil and infused with generous amounts of basil and oregano.
We offer our focaccia plain (drizzled with olive oil before baking) and topped with onions and a delicious parmesan/romano blend from our friend’s at Gallucci’s, Cleveland’s finest purveyor of Italian specialty food and drink.
While focaccia is a flatbread, it is not exactly a ‘flat bread’. Our focaccia bakes up to be between 1″ and 2″ thick. The top and bottom are nicely caramelized, and the bread can be split horizontally for outstanding panini.
- small, 3# sheet (approximately 18″ x13″)
- large, 6# sheet (approximately 18″ x 26″)
- dinner rolls
Fun Fact: Focaccia dates back to ancient Rome, and was cooked in the ashes of fire rather than on a pan above the fire. The name ‘Focaccia’ is derived from the Roman words panis focacius. (panis means bread; focacius is the Latin word for fireplace).