Spicy Fermented Pepper Focaccia
We process locally grown hot peppers, ferment them, and then thick spread them and 100% Texas grown Arbequina Olive Oil on top of our focaccia before baking. Super thick & moist, this is a giant chunk of bread, enough for several people. Because of it's high moisture content, this bread molds fast so we recommend eating it within a day or two or putting it in the fridge. Red or green peppers possible but always spicy.
Ingredients: Organic Central Milling High Mountain + Barton Springs Mill whole wheat flours, well water, our sourdough starter (above flours +water), house made fermented peppers (variety local spicy peppers, salt), Texas Olive Ranch Arbequina Olive Oil, Redmond Real Salt, yeast.
ALLERGENS: WHEAT
Cottage Law Statement
This food is made in a home kitchen and is not inspected by the Department of State Health Services or a local health department.