House Made Focaccia at Ripples Chowder Bay

Did you know we make our own focaccia in house every day?

Ripples Chowder Bay is a very special venue to Sydney Restaurant Group. Located in a unique waterfront setting surrounded by nature, the venue was transformed in 2007 from the submarine miners’ depot into a restaurant sympathetic to its proud history. Serving modern Australian dining, the chefs are inspired by fresh local ingredients and produce.

Our Executive Pastry Chef, Elise Lepinteur makes her very own focaccia in house every morning for our guests to enjoy. Focaccia is a much loved, flat leavened, oven-baked, Italian bread and one of our guest’s favourite items on the menu. Although most of our guests don’t realise how our Focaccia is brought to life!

Early each morning Elise and our chefs are busy in the kitchen combining simple ingredients of flour, olive oil, sugar, salt, yeast and of course - a lot of love.

Although it’s made of basic house hold ingredients, what makes our focaccia so delicious is the mastered technique that goes into forming the dough.

“One of our secrets is to prove the dough twice in order to have an extra airy crumb,” - says Elise

For the perfect experience we serve it warm out of the oven with a classic blend of extra virgin olive oil and balsamic vinegar. Why not try it on your next visit to Ripples Chowder Bay? Discover the menu here: rippleschowderbay.com.au/menu