Every morning we hand mix and hand shape our ciabatta and focaccia dough, to make all the bread that will be used that day for our sandwiches, our topped focaccia, our soup bread and fresh loaves to buy.
The recipe for our bread (first developed back in 1994), is simple, and designed primarily for one thing – to compliment a filling to make a great sandwich.
Our bread contains just 5 ingredients (extra virgin olive oil, salt, water, yeast and flour). Our dough is hand mixed, and hand shaped into each individual sandwich, every day, by us.
Any leftover bread is sliced and baked with rosemary, salt and garlic to create crostini, a complimentary offering for our customers in busy times.
Canadian strong white flour
Good-old Yorkshire water
6% Olive Oil
Italian extra virgin olive oil
<1% Sea Salt
A handful of sea salt
We use just 5 ingredients:
Water / Flour / Salt / Yeast / Extra Virgin Olive Oil
Mix by hand, then leave for the first prove.
Shape by hand to the desired bread type, then leave for the second prove.
HAND BAKED + MADE
A short bake and cool, the then hand cut for each individual sandwich.
An Italian white bread, originating from Verona, Italy. The ciabatta, or ‘slipper’ bread is young compared to the ancient focaccia – first produced in 1982, as a sandwich bread, or ‘panino’, it’s the Italian version of the French baguette.
A Northern Italian ‘flatbread’, in Ancient Rome, ‘panis focacius‘ was a flat-shaped bread baked on the hearth; the word is derived from the Latin “focus” meaning “hearth, place for baking”. We make 2 types of focaccia at 164 – our sandwich focaccia – simply topped with rosemary and salt, and our colourful, hearty individual topped focaccias, covered with vegetables, cheeses, meats and fresh herbs.
Products For Delivery
164 is currently at two locations Leeds
Sandwiches and salads are also available to buy from Cielo’s on York Pace.
Catering and Delivery are available.