Four ingredients, good olive oil and time. Why slow-made, same-morning focaccia tastes different, what we check before a loaf becomes a sandwich, and why we only make six.
Food & Wine
the wine shop kenya
The principles behind a great focaccia sandwich — fat, acid, crunch, restraint — with the fillings that always work, the ones that fight the bread, and what to drink alongside.
Where focaccia comes from, how it differs from pizza and ciabatta, why the dimples matter, and what makes a good one — from the kitchen that bakes it daily in Loresho.
The Wine Shop’s Loresho kitchen now bakes a rosemary focaccia every morning and fills it six ways. Here’s why we started, how ordering works, and what’s on the menu this month.
Which wine goes with nyama choma, pilau, chapati, samosas and githeri? A practical pairing guide built around Kenyan food.