Focaccia is not a side dish. In southern Italy it is a morning ritual: a warm piece of bread, some olive oil, an espresso next to it, standing at the bar. At Italian Moments in Belgisch Park we bake that focaccia fresh every day, exactly the way it should be done in Puglia.
Why our focaccia tastes different
The secret is not a trick, but time and ingredients. Our dough rises for at least 24 hours at room temperature, with lievito madre, our own Italian sourdough starter. That long, slow rise makes the focaccia airy inside, crisp outside and easy to digest.
We work with fresh Italian products: hard-wheat flour from a mill in Altamura and extra-virgin olive oil from Salento. No half-products, no rush.
Fresh from the oven, all day
Our focaccia comes out of the oven fresh throughout the day. Classic with rosemary and sea salt, or farcita, filled with for example mortadella and pistachio. Ask at the counter for the Oggi in forno: today’s version changes.
Come by in Belgisch Park
You will find us at Stevinstraat 109 in The Hague. Drop in for a fresh focaccia at lunch, check the menu or order for pickup. A little piece of Puglia, right in the middle of The Hague.