Made by Chef Karlo Evaristo from 61 Hundred Bread. Karlo's Focaccia is made with plenty of extra virgin olive oil and garlic and shallot infused oil. At the last minute he adds rosemary and sea salt flakes. Best way to prepare it is to cut into thick chunks, grill or toast in a pan with some olive oil or butter and pop in the oven or toaster oven for about 3-5 minutes at 375F. Perfect with balsamic & EVOO.
Artisan flour (unbleached hard wheat flour, rye flour, red fife flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, salt, sugar, rosemary, garlic oil, onion oil, orange zest, yeast, Food release spray (canola oil, sunflower oil, soybean oil, soy lecithin, Natural flavor, beta-carotene, propellant) Net wt. 880g
2 fresh, delicious scones
61 Hundred Bread was started by Orange County Chef - Karlo Evaristo in 2020. Bread baking started when his curiosity was sparked by trying a really good loaf of sourdough in LA. From that curiosity grew a relentless obsession that got him baking every single day until he got the perfect loaf.
Sourdough for him is one of the most challenging projects that he has ever faced. He says that it’s unbelievable how something as simple as bread can have such a complex process. He says, sourdough is a living thing up until you bake it. He uses 100% wild yeast and he says it is actually the original way of making bread and that is why sourdough is considered as 'Real Bread'. He incorporates flours that he mills himself. He uses heritage grains such as Dark Northern Rye and Red Fife wheat berries and then has a mini stone mill that he uses to mill those grains right before he mixes his dough. By doing this, you capture all the vitamins, fiber and essential oil from the grain that you would not normally get from store-bought white flour, as all those are usually sifted out because they are not shelf-stable.
Aside from the health benefits, the long fermentation process that sourdough goes through ensures that the wild yeast will be able to breakdown all the starches and sugars into a more digestible state, hence why some gluten-sensitive individuals are able to eat sourdough.