Garlic Sourdough Focaccia

Baked fresh early Thursday morning, truly as fresh as it gets.

If you can, we highly recommend Thursday pickup or delivery. Friday will still be great.

Approx. 750g

Soft. Pillowy. Golden at the edges.

And full of savory garlic goodness.

Baked fresh in Weatherford by The Holmestead, this garlic focaccia starts with their fermented dough base and turns into a soft, golden, deeply snackable loaf with plenty of savory flavor.

It’s the kind of bread that makes dinner feel instantly better: dip it into soup, serve it with pasta, slice it for sandwiches, or warm it up with olive oil and balsamic.

These savory focaccias are a best seller for The Holmestead for a reason.

What makes it different

Focaccia should feel indulgent but still honest. This one is long-fermented before being pressed into pans and baked until soft, pillowy, and golden at the edges.

The garlic gives it that classic savory pull, while the fermented dough adds depth, texture, and a more satisfying bite than a standard loaf.

It’s tender without being greasy. Structured without being dense. And surprisingly satisfying for something so fluffy.

How we love to enjoy it

Dipped into broth-based soups

Served warm with olive oil and balsamic

Paired with pasta night

Split horizontally for sandwiches

Served alongside grilled meats, roasted vegetables, or big salads

Toasted lightly and used as the base for an open-faced snack or tartine

Storage & freshness tips

Best enjoyed within 2–3 days at room temperature. Store loosely wrapped.

For longer storage, slice and freeze early, then warm in the oven to bring back that fresh-baked softness.

A note on values

"We remain committed to tackling food insecurity and cultural detachment from real food, providing quality produce and educational opportunities to the DFW community with intentions to expand into other exciting areas in the future such as transitional housing, faith based care, and employment to aging out foster care women" — Allison & Josh Holmes