Recipe: Olive, Tomato and Cilantro Focaccia from Flowers & Bread
Walking into Clintonville’s Flowers & Bread, you’re first greeted by the gorgeous floral studio where custom arrangements are designed daily. Then an aromatic greeting takes over: the warm, inviting scent of fresh bread baked on-site, opposite the studio space, for the cafe that joins the two.
Nearly two years in the making, Flowers & Bread is the sister concept of neighboring cooking school and event space The Seasoned Farmhouse. It was formed through the shared passions of partners Tricia Wheeler and Sarah Lagrotteria, who worked to reinvent the once-residential property into a community gathering place for everything from your daily coffee to classes (both food- and floral-focused), as well as events ranging from pop-up dinners to bridal showers.
Head baker Sarah Black intends to use grains from local producers such as Shagbark Seed & Mill and Stutzman Farms in her breads, which include ficelle (a thinner version of the French baguette), a farmhouse loaf known as “milk bread” and focaccia, topped with seasonal ingredients or with one of Black’s favorite combinations like the one below. flowersandbread.com
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