Oh! You Fancy

Focaccia

Artisan Breads

One starter.
Endless flavor
possibilities.

Focaccia and sourdough from one mother starter — savory and sweet, dimpled and blistered — made by hand on the southern Oregon coast.

Order for Pickup See the Bill of Fare
Focaccia painted in herbs and vegetables

Il Mercato

Wednesdays & Saturdays
9am ‘til sold out

Brookings-Harbor Farmers Market · Port of Brookings Harbor

Il Processo

Bend, snap, stretch, fold

Four moves, in that order, every time. It is the whole method that consumes the dough days.

I

Bend

The dough comes together slow. Organic flour, water, and a starter that has been going on since the silk trade days 900 years ago.

II

Snap

Air gets folded in, not beaten out. This is where the crumb is decided.

III

Stretch

Out to the corners by hand, never pressed flat by a machine.

IV

Fold

Rested, dimpled, drowned in extra virgin cold-pressed organic olive oil, and into the oven.

From the Board

What we are baking

The board turns over with the season and with the best and freshest our neighbors are growing.

Savory and organic ingredients — add what you want, leave out what you don’t.

I

Jalapeño, Olive & Red Onion

Fresh jalapeño, mixed olives, red onion and herbs across a golden, dimpled crust.

II

Olive & Sun-Dried Tomato

Green and kalamata olives with sun-dried tomato.

III

The Brown Buttered Cinnamon Roll

Flax seed oil butter. Coconut sugar.

IV

Peppered Pickle Focaccia Muffins

Brookings Pickled Goodies’ spicy bread-and-butter pickles, infused right into the dough.

V

The Everything Focaccia

Poppy seeds, sesame seeds, onion and garlic.

The Full Bill of Fare
Jalapeno, olive and red onion focaccia
Brown buttered cinnamon roll focaccia

Best Focaccia I’ve ever had. She definitely knows what she’s doing.

TonyandTasha Holden

It’s fluffy, it’s fresh, it’s flavorful. Must try.

Jessica Dora

This bread is made with love, so delicious that it compliments every meal.

Char Rigg

Turning it into a pizza was super fast and easy. It was delicious the way it is.

From the market table

100% recommend · 9 reviews

Read the Reviews

I Nostri Vicini

We bake with our town

Half of what goes into these loaves comes from someone we know by name.

—

Brookings Pickled Goodies

Their spicy bread-and-butter pickles, folded into our muffins.

—

Chetco Gold Raw Honey

Award-winning raw honey from the Chetco River, over our honey focaccia muffins.

—

The Dawg House

Monica builds her sandwiches on our bread, two stalls down.

—

Sylvia’s Farm Fresh Produce

Her jalapeños and apples, and so much more, go into the focaccia.

Come Wednesday. Come early.

We bake small and we sell out. Questions, delivery or shipping — just write.

[email protected]

Love always, Oh! You Fancy Focaccia