Focaccia this good is hard to put down.
Rich, fluffy, flavorful. Irresistible in every way.
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"The Throuple" Focaccia Variety Pack - save $4
Regular price $46.99 USDRegular priceUnit price / per -
OG Rosemary Focaccia
Regular price $16.99 USDRegular priceUnit price / per -
Zingy Za’atar Focaccia
Regular price $16.99 USDRegular priceUnit price / per -
Yes, Everything Focaccia
Regular price $16.99 USDRegular priceUnit price / per
Why Gotcha?
EVOO-yeah
We only use high quality extra virgin olive oil. It's what gives our bread its rich flavor, fluffy texture and crispy edges.
Baked with Tradition
Using traditional Lingurian techniques, we hand dimple each loaf to ensure the soft, bubbly texture you love.
Any Way You Slice It
There's really no wrong way to enjoy focaccia. Dip, toast or use for a sandwich! Head over to our Insta for inspo.
About Gotcha Focaccia™
Welcome to the best smelling place on the internet.
I grew up baking for my family and fell in love with focaccia. Experimenting with toppings became my creative outlet. After years of refining my recipe at home in Brooklyn and traveling to Italy to learn from the source, I launched Gotcha Focaccia to bring our delicious bread to more focaccia-lovers around NYC.
I'm passionate about creating meaningful connections. The word “company” comes from from the Latin words 'com', meaning 'together', and 'panis', meaning 'bread'. "Focaccia" means 'hearth bread', the hearth being the 'focus', the center of the home, the place where all would gather for nourishment and warmth.
My hope is that Gotcha Focaccia is the conduit for connection at your table and that breaking bread becomes an act of intention and care. We sure put a lot of it in each loaf :)
Please don't hesitate to reach out with questions, custom orders or feedback.
- Meira Bennett, Founder
Reviews
"Like crispy, fluffy, and savory had a threesome."
- JOHN W.
"When I visit friends, I bring Gotcha Focaccia instead of wine."
- ALEX M.
"Magically fluffy"
- TORY S.
"In 30,000 BCE,
humans used grinding stones to crush grains into rudimentary flour. In 12,000 BCE, hunter gatherers mixed wild wheat, barley, and plant roots to make a flatbread. Pliny the Elder reported that just outside of Ancient Rome, the Gauls would use foam skimmed from beer to make light fluffy breads. By the Middle Ages, trenchers of bread were staples of every meal. In 1912, the automated bread slicer was created. And in 2023, I had incredibly delicious Gotcha Focaccia. Society has peaked." - JOHN S.