Sourdough Focaccia: Cozy Comfort and Endless Possibilities

What smells better than fresh bread baking in the oven? Not many things. That wonderful aroma always makes the space I'm in feel cozy and warm, even in the depths of an Oklahoma winter.

My favorite way of making bread for my family (and now for my customers!) is sourdough focaccia. The fermentation process that sourdough undergoes makes delicious, versatile, and easier to digest than nearly any other bread. Sourdough Focaccia bread is still sourdough, and it goes through the exact same process. The main differences are the way to dough is handled and shape, and the addition of olive oil and toppings.

There are so many ways to dress up focaccia bread; making it even more delicious and beautiful. Fold in sweet fillings like cinnamon, brown sugar, and raisins and you end up with a cinnamon roll-inspired bread unlike any other. Or for more savory options - garlic, peppers, herbs, cheeses. The possibilities are limited only by your imagination!

At Whiskful Thinking we've made a commitment to using only high-quality natural ingredients, ensuring that every bite is not only delicious but also nutritious. With a growing menu of options for both sweet and savory treats, we are always on the look out for local ingredient options to keep our food simple and healthy, and to support other local businesses.

You will never find preservatives or GMO products in our food. The fact is, bread isn't meant to last for weeks. If your bread isn't going bad within a week, its because it was never good in the first place. Chemical preservatives may extend shelf life, but I care more about what they are doing to YOUR life.

I hope that you'll consider the switch to local, simple-ingredient breads. Its surprising what a difference it can make for you and your family!