Olive Oil & Sea Salt Focaccia - 11 oz
Izzio Artisan Bakery
$4.29
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Izzio Artisan Bakery
Olive Oil & Sea Salt Focaccia - 11 oz
Izzio's Olive Oil & Sea Salt Focaccia is proof that real sourdough needs only four things: flour, water, salt, and time. Baked in the traditional Italian style — dimpled with small pockets of extra virgin olive oil and finished with sea salt — it's leavened entirely by a live sourdough culture our family bakery has cultivated in Colorado, with no vinegar, no vital wheat gluten, and no sourdough flavoring added to fake the tang.
- Eat it warm on its own, split it for a sandwich, or use the loaf as a DIY pizza base — bakes right in the bag for an easy, hands-off oven finish.
- Naturally fermented with a live sourdough culture rather than vinegar or dough conditioners — the slow-fermentation process our bakers have used from the start, not a shortcut mimicking sourdough flavor.
- Made with no dairy or eggs, fitting vegan and dairy-free diets; it does contain wheat flour, so it is not suitable for gluten-free or paleo diets.
At Izzio, we call the shortcut version of sourdough 'SourFaux' -- bread that gets its tang from vinegar or added acids instead of time. Our Olive Oil & Sea Salt Focaccia is the real thing: a wild sourdough culture, milled wheat flour, water, and sea salt, given the hours a true fermentation actually takes.
Baked in the traditional Italian style, the dough is dimpled by hand and pooled with extra virgin olive oil before it goes into the oven, then finished with a scatter of sea salt. Potato flour in the dough keeps the crumb tender and moist, while malted barley flour supports the natural fermentation without additives. Each loaf of this artisan sourdough bread is baked in small batches by trained hands at our family-owned Colorado bakery and kept frozen until you're ready to bake it in the bag for a fresh-from-the-oven crust at home.
Because the dough ferments slowly with a live culture rather than commercial yeast alone, the lactic acid bacteria and wild yeast have time to break down gluten strands and simple starches in the flour before baking -- the same mechanism that gives traditionally fermented sourdough its reputation for sitting easier with people sensitive to fast-rise breads.
Serve it sliced alongside olive oil for dipping, split it for a sandwich, or press on your own toppings and bake it as a DIY pizza -- scan the QR code on the bag for recipe ideas.
This focaccia is dairy-free and vegan, though it does contain wheat flour and is not gluten-free or paleo; because it's made with wheat flour and natural fermentation rather than fat and protein alone, it's also not a fit for keto or carnivore eating plans. Keep it frozen until you're ready to bake, then follow the bag instructions for a crisp crust and a soft, olive-oil-scented crumb.
Ingredients: Wheat Flour (Wheat Flour, Malted Barley Flour), Sourdough Culture (Wheat Flour, Water), Water, Potato Flour, Extra Virgin Olive Oil, Sea Salt, and Enzymes.
Common Questions
How is Izzio's sourdough focaccia different from the sourdough bread at a typical grocery store?
Most grocery store 'sourdough' bread gets its tang from added vinegar, lactic acid, or vital wheat gluten rather than an actual fermentation process — bakers sometimes call this 'SourFaux.' Izzio's focaccia is fermented with a live sourdough culture over multiple hours, using just wheat flour, sourdough culture, water, potato flour, extra virgin olive oil, and sea salt. There is no dough conditioner, no added vital wheat gluten, and no flavoring added to imitate sourdough tang.
Why is naturally fermented bread often easier to digest?
During a long, natural fermentation, lactic acid bacteria and wild yeast in the sourdough culture break down gluten strands and simple starches in the flour before the bread ever reaches the oven. This pre-digestion process is why traditionally fermented sourdough has a reputation for sitting easier with people sensitive to fast-rise commercial breads. It's a mechanism, not a guarantee — anyone with celiac disease or a diagnosed gluten intolerance should still avoid wheat-based bread entirely.
Is this focaccia gluten-free or paleo?
No. The ingredient list includes wheat flour and malted barley flour, so this focaccia contains gluten and is not appropriate for gluten-free or paleo diets. It is dairy-free and vegan, since the dough and toppings contain no animal products — just flour, water, sourdough culture, potato flour, extra virgin olive oil, and sea salt.
What's the best way to use this focaccia beyond eating it plain?
Split it horizontally for a sandwich loaf, cut it into wedges to dip in olive oil, or press your favorite toppings into the dimpled surface and bake it as a quick DIY pizza. Because the bread bakes in the bag, you can finish it straight from frozen and get a crisp crust without transferring it to a separate pan.
What does 'bake in the bag' mean for how I prepare it?
The oven-safe bag doubles as the baking vessel, so you place the frozen loaf directly in the oven without unwrapping it first. This traps steam around the olive oil pockets while the crust crisps, giving you a result close to fresh-baked without a separate proofing or thawing step.
How can I verify Izzio's sourdough and ingredient claims?
Check the ingredient panel on the bag — it should list only wheat flour, malted barley flour, sourdough culture, water, potato flour, extra virgin olive oil, sea salt, and enzymes, with no added vinegar, dough conditioners, or artificial flavors. Izzio also offers Non-GMO Project Verified and USDA Organic certification on select breads in its lineup, though this varies by SKU, so check the specific loaf's packaging. The bakery itself is a small, family-owned operation based in Colorado.
Baked in the traditional Italian style, the dough is dimpled by hand and pooled with extra virgin olive oil before it goes into the oven, then finished with a scatter of sea salt. Potato flour in the dough keeps the crumb tender and moist, while malted barley flour supports the natural fermentation without additives. Each loaf of this artisan sourdough bread is baked in small batches by trained hands at our family-owned Colorado bakery and kept frozen until you're ready to bake it in the bag for a fresh-from-the-oven crust at home.
Because the dough ferments slowly with a live culture rather than commercial yeast alone, the lactic acid bacteria and wild yeast have time to break down gluten strands and simple starches in the flour before baking -- the same mechanism that gives traditionally fermented sourdough its reputation for sitting easier with people sensitive to fast-rise breads.
Serve it sliced alongside olive oil for dipping, split it for a sandwich, or press on your own toppings and bake it as a DIY pizza -- scan the QR code on the bag for recipe ideas.
This focaccia is dairy-free and vegan, though it does contain wheat flour and is not gluten-free or paleo; because it's made with wheat flour and natural fermentation rather than fat and protein alone, it's also not a fit for keto or carnivore eating plans. Keep it frozen until you're ready to bake, then follow the bag instructions for a crisp crust and a soft, olive-oil-scented crumb.
Ingredients: Wheat Flour (Wheat Flour, Malted Barley Flour), Sourdough Culture (Wheat Flour, Water), Water, Potato Flour, Extra Virgin Olive Oil, Sea Salt, and Enzymes.
Common Questions
How is Izzio's sourdough focaccia different from the sourdough bread at a typical grocery store?
Most grocery store 'sourdough' bread gets its tang from added vinegar, lactic acid, or vital wheat gluten rather than an actual fermentation process — bakers sometimes call this 'SourFaux.' Izzio's focaccia is fermented with a live sourdough culture over multiple hours, using just wheat flour, sourdough culture, water, potato flour, extra virgin olive oil, and sea salt. There is no dough conditioner, no added vital wheat gluten, and no flavoring added to imitate sourdough tang.
Why is naturally fermented bread often easier to digest?
During a long, natural fermentation, lactic acid bacteria and wild yeast in the sourdough culture break down gluten strands and simple starches in the flour before the bread ever reaches the oven. This pre-digestion process is why traditionally fermented sourdough has a reputation for sitting easier with people sensitive to fast-rise commercial breads. It's a mechanism, not a guarantee — anyone with celiac disease or a diagnosed gluten intolerance should still avoid wheat-based bread entirely.
Is this focaccia gluten-free or paleo?
No. The ingredient list includes wheat flour and malted barley flour, so this focaccia contains gluten and is not appropriate for gluten-free or paleo diets. It is dairy-free and vegan, since the dough and toppings contain no animal products — just flour, water, sourdough culture, potato flour, extra virgin olive oil, and sea salt.
What's the best way to use this focaccia beyond eating it plain?
Split it horizontally for a sandwich loaf, cut it into wedges to dip in olive oil, or press your favorite toppings into the dimpled surface and bake it as a quick DIY pizza. Because the bread bakes in the bag, you can finish it straight from frozen and get a crisp crust without transferring it to a separate pan.
What does 'bake in the bag' mean for how I prepare it?
The oven-safe bag doubles as the baking vessel, so you place the frozen loaf directly in the oven without unwrapping it first. This traps steam around the olive oil pockets while the crust crisps, giving you a result close to fresh-baked without a separate proofing or thawing step.
How can I verify Izzio's sourdough and ingredient claims?
Check the ingredient panel on the bag — it should list only wheat flour, malted barley flour, sourdough culture, water, potato flour, extra virgin olive oil, sea salt, and enzymes, with no added vinegar, dough conditioners, or artificial flavors. Izzio also offers Non-GMO Project Verified and USDA Organic certification on select breads in its lineup, though this varies by SKU, so check the specific loaf's packaging. The bakery itself is a small, family-owned operation based in Colorado.
- __Storage_Location:
- Frozen
- __Volume:
- 500
- __Owner:
- TCFarm
- __badge:
- Lacto-Fermented
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