Product Review: Canyon Bakehouse Rosemary Focaccia

Posted on June 20, 2011


Overall Rating: 4 of 5 Stars

In the 8 years that we have been gluten free, I have had focaccia exactly three times with the following results: hit, miss, hit – in that order.

The first, the early days, was from Blackbird Bakery on Whidbey Island, WA – and is still my favorite. I cannot begin to describe the experience, not just because I am overcome with nostalgia but also I ah, don’t really remember much beyond “YUM!”.

The second, a homemade version from a few years ago, was a total disaster. Thin, crispy on the outside, gooey on the inside — not focaccia. Total user-operation (aka my baking) failure, and I didn’t even glean a valuable nugget of knowledge from the whole process!

Third, and finally, we have Canyon Bakehouse’s Rosemary & Thyme Focaccia. My first question: where are the parsley and sage? No one? Okay, moving right a long…

The loaf was a little on the dry side, this firm-but-not-too-dense loaf was practically perfect. I wish it had been a little fluffier and actually, a little saltier, but you know what? Even I admit that this is nit-picky. The flavor was spot on – no weird grain-based aftertaste, nothing but the pure and simple flavors of rosemary and thyme. The texture, while a little on the heavy side, stands up to both toasting & dipping and grilling for a panini-style sandwich — which was a little too delicious, by the way.

And at $4.99/loaf, the cost is pretty reasonable for a pre-made gluten free baked good – at least, to my mind, it’s worth the convenience factor. As with all Canyon Bakehouse products, there is virtually nationwide distribution, making them widely available in-store and always available online

Photo by gnuf

Posted in: Product Review