One of our major frustrations in the bakery over the last year has been fitting focaccia into the bake shift for Saturday morning. It either had to go in too early, in which case it wasn’t as fresh, or too late, in which case it was under done. But we think we’ve cracked it and for the last couple of Saturdays have had some lovely slabs of fugassa for sale. Fingers crossed we’ll be able to keep it up!

The caveat is, it comes out of the oven around 9am along with the fruit loaves, so it’s not for the early birds.