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Rosemary Garlic Focaccia - 11 oz
Izzio Artisan Bakery
$4.29
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Izzio Artisan Bakery
Rosemary Garlic Focaccia - 11 oz
Most grocery-shelf "sourdough" is SourFaux — commercial yeast, vinegar, and vital wheat gluten dressed up with a sourdough label. Izzio's focaccia is the real thing: a living sourdough culture given the time it needs to actually ferment the dough, then finished with roasted garlic, rosemary, and pockets of extra virgin olive oil in the traditional Italian style. No shortcuts, because shortcuts are exactly what separates a real loaf from a fake one.
- Baked as a flatbread for tearing and dipping, or use it as a base for a DIY pizza loaded with your own toppings
- Naturally fermented with a live sourdough starter — no vinegar, no vital wheat gluten, no sourdough flavoring added to fake the process
- Free of dairy and animal ingredients, made small-batch by a family-owned Colorado bakery
Izzio started as a family bakery in Colorado with one belief: real sourdough takes time, and time can't be replaced by additives. This Rosemary Garlic Focaccia, an artisan sourdough bread made the traditional Italian way, is proof — a naturally leavened dough that ferments long enough to develop real structure and flavor, then gets baked with small indentations that pool extra virgin olive oil across the crust.
Roasted garlic and rosemary are folded through the dough itself, not brushed on after baking, so the flavor runs through every bite rather than sitting on the surface. Sea salt finishes it. That's the entire flavor built on top of the bakery's three-ingredient foundation of flour, water, and salt — with time as the fermentation ingredient that does the real work.
Serve it warm alongside soup or pasta, tear it for dipping in olive oil, or use it as a ready-made base for a DIY pizza night — scan the QR code on the package for the bakery's own recipe ideas. Select Izzio breads also carry Non-GMO Project Verified and USDA Organic certification; check the specific SKU seal, as certification varies loaf to loaf.
This focaccia is dairy-free and vegan, made without preservatives, artificial flavors, or seed oils; note that because it's a traditional wheat-based sourdough, it isn't suited for keto, paleo, or grain-free diets despite its clean ingredient list. Enjoy fresh for the best texture, or freeze and thaw before reheating if not eating right away.
Ingredients: Wheat Flour (Wheat Flour, Malted Barley Flour), Sourdough Culture (Wheat Flour, Water), Water, Roasted Garlic, Extra Virgin Olive Oil, Sea Salt, Rosemary, and Enzymes.
Common Questions
How does this focaccia compare nutritionally to a typical grocery store focaccia?
A standard 2-ounce slice of mass-produced focaccia usually runs 150-180 calories, 25-30 grams of carbs, and often includes added sugar, soybean or canola oil, and dough conditioners like DATEM or vital wheat gluten to speed up commercial yeast rising. Izzio's version uses a naturally fermented sourdough culture instead of commercial yeast, extra virgin olive oil instead of seed oil, and no vinegar or added gluten to fake sourness or structure. The ingredient list is seven items: wheat flour, malted barley flour, sourdough culture, water, roasted garlic, olive oil, sea salt, rosemary, and enzymes. Calorie and carb counts land in a similar range to conventional focaccia since it's still a wheat bread, but the fat source and fermentation process differ meaningfully.
What does natural fermentation actually do to the dough, and does it change digestibility?
During the long fermentation, wild yeast and lactic acid bacteria in the sourdough culture break down starches and produce organic acids that lower the dough's pH. This process partially degrades phytic acid, a compound in wheat bran that can bind minerals like iron and zinc and reduce their absorption, so naturally fermented bread typically has somewhat better mineral availability than bread made with fast-acting commercial yeast. The bacteria also pre-digest some of the gluten proteins and fructans, which is why many people who feel bloated from quick-rise bread report tolerating slow-fermented sourdough more easily, though this is not the same as being gluten-free. The extended fermentation additionally develops the tangy depth and chewy structure that a same-day commercial yeast dough can't replicate without additives.
Is this focaccia keto, paleo, or carnivore-friendly?
No. Despite some marketing labels associated with this product line, the ingredient list clearly shows wheat flour and malted barley flour as the base, meaning it contains gluten and is not gluten-free, keto, paleo, or carnivore-compatible in the traditional sense of those diets. A typical 2-ounce serving carries roughly 25-28 grams of carbohydrate, which is well outside keto's usual 20-50 gram daily total carb budget from a single slice. It is genuinely dairy-free and vegan, since there's no dairy, eggs, or animal products in the formula, so it fits those two protocols specifically. If you're following a strict grain-free or ketogenic diet, treat this as an occasional bread item rather than a diet-compliant staple.
What dishes work best with this focaccia, and does it need any prep adjustments?
It's built for tearing and dipping in olive oil or balsamic, serving alongside minestrone or a tomato-based pasta, or slicing horizontally for sandwiches like a grilled vegetable panini or a mozzarella and roasted red pepper sandwich. Because the garlic and rosemary are mixed into the dough rather than brushed on top, the flavor holds up well even when the bread is toasted or grilled, unlike surface-seasoned focaccia that can burn or taste flat once reheated. For a quick flatbread pizza, split the loaf horizontally, add sauce and toppings, and bake at 425°F for 8-10 minutes until the cheese sets. Since it ships frozen, thaw it first, then warm it in a 350°F oven for about 8 minutes to restore the crust texture rather than microwaving, which will make it gummy.
What do the certifications on the package actually verify?
The bakery lists kosher and kosher type certification, and states select breads in the Izzio lineup carry Non-GMO Project Verified and USDA Organic seals, though this varies by SKU, so you'll want to check the specific loaf's packaging seal rather than assume the whole product line carries the same certification. The 'no preservatives, artificial flavors, or seed oils' claim can be verified directly against the seven-ingredient list, which contains no gums, conditioners, or oil sources beyond extra virgin olive oil. Izzio also states the sourdough is naturally fermented without vinegar, vital wheat gluten, or artificial sourdough flavoring added to fake the process, which again lines up with the short ingredient list. Because the company is a small, family-owned Colorado bakery rather than a large industrial producer, batch sizes are smaller and traceability to a single facility is more straightforward than with mass-market bread brands.
What makes the traditional Italian dimpled style and folded-in seasoning different from other focaccia?
The small indentations pressed into the dough before baking, called docking or dimpling, create pockets that trap and pool the extra virgin olive oil across the surface as it bakes, rather than letting the oil run off, which is what gives true focaccia its characteristic moist, oil-rich crumb near the crust. Most commercial versions brush garlic and herbs onto the surface after baking, which means the flavor sits in a thin layer on top and often burns or turns bitter under high heat. Here, roasted garlic and rosemary are folded directly into the dough during mixing, so the flavor compounds are distributed through the crumb structure itself and stay consistent whether you eat it fresh, toasted, or reheated. This method takes more time during dough prep since the garlic and herbs need to be incorporated before the long fermentation, but it's the reason the flavor doesn't fade after the first bite.
Roasted garlic and rosemary are folded through the dough itself, not brushed on after baking, so the flavor runs through every bite rather than sitting on the surface. Sea salt finishes it. That's the entire flavor built on top of the bakery's three-ingredient foundation of flour, water, and salt — with time as the fermentation ingredient that does the real work.
Serve it warm alongside soup or pasta, tear it for dipping in olive oil, or use it as a ready-made base for a DIY pizza night — scan the QR code on the package for the bakery's own recipe ideas. Select Izzio breads also carry Non-GMO Project Verified and USDA Organic certification; check the specific SKU seal, as certification varies loaf to loaf.
This focaccia is dairy-free and vegan, made without preservatives, artificial flavors, or seed oils; note that because it's a traditional wheat-based sourdough, it isn't suited for keto, paleo, or grain-free diets despite its clean ingredient list. Enjoy fresh for the best texture, or freeze and thaw before reheating if not eating right away.
Ingredients: Wheat Flour (Wheat Flour, Malted Barley Flour), Sourdough Culture (Wheat Flour, Water), Water, Roasted Garlic, Extra Virgin Olive Oil, Sea Salt, Rosemary, and Enzymes.
Common Questions
How does this focaccia compare nutritionally to a typical grocery store focaccia?
A standard 2-ounce slice of mass-produced focaccia usually runs 150-180 calories, 25-30 grams of carbs, and often includes added sugar, soybean or canola oil, and dough conditioners like DATEM or vital wheat gluten to speed up commercial yeast rising. Izzio's version uses a naturally fermented sourdough culture instead of commercial yeast, extra virgin olive oil instead of seed oil, and no vinegar or added gluten to fake sourness or structure. The ingredient list is seven items: wheat flour, malted barley flour, sourdough culture, water, roasted garlic, olive oil, sea salt, rosemary, and enzymes. Calorie and carb counts land in a similar range to conventional focaccia since it's still a wheat bread, but the fat source and fermentation process differ meaningfully.
What does natural fermentation actually do to the dough, and does it change digestibility?
During the long fermentation, wild yeast and lactic acid bacteria in the sourdough culture break down starches and produce organic acids that lower the dough's pH. This process partially degrades phytic acid, a compound in wheat bran that can bind minerals like iron and zinc and reduce their absorption, so naturally fermented bread typically has somewhat better mineral availability than bread made with fast-acting commercial yeast. The bacteria also pre-digest some of the gluten proteins and fructans, which is why many people who feel bloated from quick-rise bread report tolerating slow-fermented sourdough more easily, though this is not the same as being gluten-free. The extended fermentation additionally develops the tangy depth and chewy structure that a same-day commercial yeast dough can't replicate without additives.
Is this focaccia keto, paleo, or carnivore-friendly?
No. Despite some marketing labels associated with this product line, the ingredient list clearly shows wheat flour and malted barley flour as the base, meaning it contains gluten and is not gluten-free, keto, paleo, or carnivore-compatible in the traditional sense of those diets. A typical 2-ounce serving carries roughly 25-28 grams of carbohydrate, which is well outside keto's usual 20-50 gram daily total carb budget from a single slice. It is genuinely dairy-free and vegan, since there's no dairy, eggs, or animal products in the formula, so it fits those two protocols specifically. If you're following a strict grain-free or ketogenic diet, treat this as an occasional bread item rather than a diet-compliant staple.
What dishes work best with this focaccia, and does it need any prep adjustments?
It's built for tearing and dipping in olive oil or balsamic, serving alongside minestrone or a tomato-based pasta, or slicing horizontally for sandwiches like a grilled vegetable panini or a mozzarella and roasted red pepper sandwich. Because the garlic and rosemary are mixed into the dough rather than brushed on top, the flavor holds up well even when the bread is toasted or grilled, unlike surface-seasoned focaccia that can burn or taste flat once reheated. For a quick flatbread pizza, split the loaf horizontally, add sauce and toppings, and bake at 425°F for 8-10 minutes until the cheese sets. Since it ships frozen, thaw it first, then warm it in a 350°F oven for about 8 minutes to restore the crust texture rather than microwaving, which will make it gummy.
What do the certifications on the package actually verify?
The bakery lists kosher and kosher type certification, and states select breads in the Izzio lineup carry Non-GMO Project Verified and USDA Organic seals, though this varies by SKU, so you'll want to check the specific loaf's packaging seal rather than assume the whole product line carries the same certification. The 'no preservatives, artificial flavors, or seed oils' claim can be verified directly against the seven-ingredient list, which contains no gums, conditioners, or oil sources beyond extra virgin olive oil. Izzio also states the sourdough is naturally fermented without vinegar, vital wheat gluten, or artificial sourdough flavoring added to fake the process, which again lines up with the short ingredient list. Because the company is a small, family-owned Colorado bakery rather than a large industrial producer, batch sizes are smaller and traceability to a single facility is more straightforward than with mass-market bread brands.
What makes the traditional Italian dimpled style and folded-in seasoning different from other focaccia?
The small indentations pressed into the dough before baking, called docking or dimpling, create pockets that trap and pool the extra virgin olive oil across the surface as it bakes, rather than letting the oil run off, which is what gives true focaccia its characteristic moist, oil-rich crumb near the crust. Most commercial versions brush garlic and herbs onto the surface after baking, which means the flavor sits in a thin layer on top and often burns or turns bitter under high heat. Here, roasted garlic and rosemary are folded directly into the dough during mixing, so the flavor compounds are distributed through the crumb structure itself and stay consistent whether you eat it fresh, toasted, or reheated. This method takes more time during dough prep since the garlic and herbs need to be incorporated before the long fermentation, but it's the reason the flavor doesn't fade after the first bite.
- __Storage_Location:
- Frozen
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Lacto-Fermented
