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There is nothing like a good sarmie (and yes, you can fight me in our social comments about this). Freshly prepared bread, a smear of butter or spreads, and whatever fillings your heart desires, never miss.
Now, what would happen if that bread element happened to be focaccia? Both chewy and soft, with crispy edges and a perfect, spongy yet firm consistency, my mouth waters even thinking about it.
Well, you don't have to wonder anymore, as Cape Town's Loop Street is now home to a new restaurant, the Focaccia Bar.
Founded by Chris Hoole, Matthew Hoole and Thomas Bailey, with the latter duo bringing a combined 18 years of fine-dining experience from award-winning Mother City kitchens, including La Colombe and Pier, and as private superyacht chefs, their new Focaccia Bar is dedicated to just that, focaccia.
In an exclusive interview with Time Out, Chris Hoole shares that the launch of the new restaurant stems from a love and passion for the Italian flatbread.
"We felt focaccia was seriously underrepresented in Cape Town despite its versatility and character. It’s the perfect canvas - crispy, fluffy, indulgent, yet simple. We wanted to create a space where focaccia is celebrated in its own right, rather than being an afterthought on a menu."
Let’s 'focaccia' the facts
As a labour of love, the focaccia bread is prepared through a 24-hour fermentation process to create specialised, authentic Italian focaccia sandwiches.
With a dedication to fresh ingredients and a signature style, Chris shares, "Our focaccia is baked fresh daily and fermented for 24 hours. Everything is done in-house - from sauces to toppings. Our meats are imported directly from Italy, our cheeses are locally manufactured, and all other components are prepared fresh in our kitchen."
Adding to their bespoke offering, takeaway focaccias are placed in an unwrappable box, giving you the perfect drool-worthy moment.
With a concise menu offering, Chris shares three highlights on the menu:
- Mortadella – mortadella, stracciatella, and pistachio pesto
- Marinated Veg – marinated courgettes, ricotta, artichokes, olives, sun-dried tomato, and rocket
- Prosciutto Crudo Caprese – prosciutto crudo, mozzarella, tomato, sun-dried tomato pesto, rocket, and balsamic dressing
Other focaccia sandwich options include a classic Caprese with all the expected fillings alongside a smear of sun-dried tomato pesto, adding a layer of flavour (and, yes, it is that good, I can confirm), and the breakfast, which includes egg, mortadella, smoked aioli and rocket.
For drinks, the restaurant serves speciality coffee roasted by Rock & Roller, a roastery based in Montague Gardens and a small selection of cool drinks, including Two In A Bush iced teas and Haybrew kombucha.
Chris hints that there are plans to open more Focaccia Bars in the future, "Absolutely - the long-term vision is to grow the brand. For now, our focus is on perfecting the experience at our first location before expanding."
Time Out Insider Info: The restaurant also features an upstairs co-working space with free wifi.
Need to know details:
Address: 113 Loop Street, Cape Town
Opening hours: Monday to Friday from 7am to 4pm and Saturday and Sunday from 8am to 3pm.