Focaccia
Fluffy, olive oil–rich focaccia made fresh in Zürich – perfect as a snack, side, or party bread.
from 10 CHF
Options
Classic Focaccia
22 × 30 cm (850g)
Olive oil, sea salt, herbs (optional)
CHF 10.00
Topped Focaccia
22 × 30 cm (850g)
Cherry tomatoes, olives, parmesan, etc.
CH 15.00
Focaccia Tips & Storage
Storage
Keep in an airtight container or wrapped in foil. Best enjoyed within 2–3 days.
Reheating
Lightly spritz with water, then reheat in oven at 180°C for 5–10 minutes to refresh the crust.
Serving Ideas
Enjoy as-is, with olive oil for dipping, or alongside soups, salads, and cheese boards.
My Process
Each focaccia is made slowly and carefully by hand. I use a long fermentation of up to 72 hours, allowing the dough to develop full flavor and a light, airy texture. Every loaf is topped with simple, high-quality ingredients like herbs, tomatoes, or olives – no shortcuts, just honest bread.
The Story
Focaccia was the first bread I ever made – just after the COVID lockdowns. It was one of the first things that sparked my interest in baking. Over time, I refined the recipe, adjusted the process, and today it remains one of the most requested products at Petr’s Bakery. What started as a home experiment turned into a customer favorite.
Want to order or ask something?
Use the form below to tell me what you need — I’ll get back to you shortly to confirm your order or answer any questions.
You can request a plain focaccia or one with toppings like cherry tomatoes, olives, or rosemary. Custom ideas welcome too!