◄ focaccia from wild west bakery ►

we love to make paninis.

we have always made them with french baguettes.

until now.

a couple weeks ago,

after working hard at the eagle food & wine festival,

naomi from wild west bakery

gave me two GIANT pieces {loaves, really}

of her homemade focaccia.

{thank you, naomi!}

{source}

it was unbelievably delicious at the wine fest,

dipped in olive oil & balsamic vinegar.

{source}

see the golden crust on top?

it is buttery, light, and almost crispy.

she uses special idaho wheat

and herbs she grows in the backyard of the restaurant.

really special & amazing, this bread.

then a couple days later {we stored it in the fridge}

we made paninis with it that were,

hands down, the best we have ever eaten.

they were delicate, melt-in-your-mouth paninis.

the kind of paninis you might daydream about,

or write a long blog post about.

ahem.

here's that picture of them again:

phenomenal, i tell you.

{the organic basil & heirloom tomatoes are from our csa farm, earthly delights}

this is what they looked like before grilling:

this is what they looked like in our planetboxes:

these paninis were even delicious as leftovers.

even cold, straight from the fridge.

our family basically arm wrestled for the last bits.

i understand that naomi only bakes her focaccia

for massive special orders only

{like weddings and wine festivals}.

sooooooo,

if you live in eagle

you might swing by wild west and let naomi know

you heard about her amazing focaccia.

maybe we can get her to bake it on a regular basis.

in the meantime,

if you want to go halfsies on a huge slab

of focaccia, please let me know.

♥