{"id":1520,"date":"2026-11-01T23:01:15","date_gmt":"2026-11-01T16:01:15","guid":{"rendered":"https:\/\/bottega26.com\/?p=1520"},"modified":"2026-11-01T23:01:15","modified_gmt":"2026-11-01T16:01:15","slug":"baked-fresh-every-day-a-little-patience-a-lot-of-good-bread","status":"publish","type":"post","link":"https:\/\/bottega26.com\/vi\/2026\/11\/01\/baked-fresh-every-day-a-little-patience-a-lot-of-good-bread\/","title":{"rendered":"Baked Fresh Every Day: A Little Patience, A Lot of Good Bread"},"content":{"rendered":"
\"Tomato<\/figure>\n\n

The bread you take home today started its journey two days ago.<\/p>\n\n

At Bottega 26 in Nha Trang, we make our bread and focaccia with Italian flour and give the dough 48 hours to rise before baking it fresh each day. There\u2019s plenty happening during that wait. But when you tear off the first piece, you don\u2019t need a technical explanation.<\/p>\n\n

You just need to decide what goes with it.<\/p>\n\n

A loaf with plans of its own<\/h2>\n\n
\"Freshly<\/figure>\n\n

A good pagnotta rarely stays whole for long.<\/p>\n\n

The first slice might need nothing more than olive oil. A few more become sandwiches. Then someone puts cheese on the table, and suddenly everyone is cutting \u201cjust one more piece.\u201d<\/p>\n\n

Our 600g pagnotta<\/a> is made for those everyday moments: breakfast toast, a proper sandwich, or bread passed around the dinner table.<\/p>\n\n

Our 600g wholegrain pagnotta<\/a> brings a fuller grain flavour to the same routine. Try it with eggs in the morning, cheese at lunch, or toasted the next day.<\/p>\n\n

\"Cut<\/figure>\n\n

And if there\u2019s sauce left on your plate, you know what to do. In Italy, using bread to collect that last delicious mouthful has a name: fare la scarpetta<\/em>. It\u2019s a very good reason to keep a slice until the end.<\/p>\n\n

Focaccia: the piece you eat before you get home<\/h2>\n\n

You buy focaccia to go with lunch. Then you break off a corner on the way home. Then another.<\/p>\n\n

Some foods make patience difficult.<\/p>\n\n

At Bottega 26, you can choose plain focaccia<\/a>, tomato focaccia<\/a> or onion focaccia<\/a>.<\/p>\n\n

\"Sliced<\/figure>\n\n

Plain focaccia leaves room for whatever you\u2019re craving. Split it for a sandwich, serve it beside a deli selection, or enjoy it just as it is.<\/p>\n\n

Tomato focaccia brings little bursts of flavour in every bite. Put it beside some mozzarella and you\u2019re already well on your way to lunch.<\/p>\n\n

Onion focaccia has that savoury aroma that makes you look inside the bag again. It\u2019s a lovely companion to cheese\u2014and perfectly happy being eaten on its own.<\/p>\n\n

There\u2019s no complicated serving ritual. Break, share, enjoy.<\/p>\n\n

Forty-eight hours before the first bite<\/h2>\n\n

\u201cBaked fresh every day\u201d describes what happens at the oven. The work begins much earlier.<\/p>\n\n

Our 48-hour rise gives the dough time to develop flavour and structure. Italian flour, time and daily baking are the foundations of our bread and focaccia.<\/p>\n\n

It\u2019s a rhythm we plan around, so you can simply drop in and choose what looks good.<\/p>\n\n

A little crunch, from north to south<\/h2>\n\n

Bread has its place at the table. So do the little things everyone keeps reaching for while they talk.<\/p>\n\n

\"Golden<\/figure>\n\n

In northern Italy, particularly Turin, grissini<\/strong> are a familiar sight: long, crisp breadsticks that are as good beside a cheese plate as they are wrapped in a thin slice of prosciutto.<\/p>\n\n

\"Crunchy<\/figure>\n\n

Travel south, especially to Puglia, and taralli<\/strong> take their turn. These crunchy rings are made for nibbling, sharing and discovering that the bowl is somehow empty.<\/p>\n\n

Different shapes, different traditions, the same pleasure: something simple to put in the middle of the table.<\/p>\n\n

You\u2019ll find both at Bottega 26.<\/p>\n\n

\"Taralli<\/figure>\n\n

Bring a little Bottega home<\/h2>\n\n

Stop by for a loaf, choose a focaccia, and take a look at the deli counter while you\u2019re here. A little cheese<\/a>, a few slices of your favourite cold cut<\/a>, and fresh bread can turn an ordinary lunch into something worth sitting down for.<\/p>\n\n

Find us at 26 T\u00f4 Hi\u1ebfn Th\u00e0nh, Nha Trang<\/strong>.<\/p>\n\n

Italian flour. A 48-hour rise. Bread and focaccia baked fresh every day.<\/p>","protected":false},"excerpt":{"rendered":"

Italian flour, a 48-hour rise, and the pleasure of breaking good bread. Meet our pagnotte, focaccia, grissini and taralli.<\/p>","protected":false},"author":266012196,"featured_media":1512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"Discover bread and focaccia baked fresh daily at Bottega 26 in Nha Trang, with Italian flour and a 48-hour rise, plus grissini and taralli.","jetpack_seo_html_title":"Fresh Bread & Focaccia in Nha Trang | Bottega 26","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-1520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pgxsdt-ow","jetpack-related-posts":[{"id":1504,"url":"https:\/\/bottega26.com\/vi\/2026\/11\/01\/italian-cold-cuts-in-nha-trang-try-five-at-the-table-take-your-favourite-home\/","url_meta":{"origin":1520,"position":0},"title":"Italian Cold Cuts in Nha Trang: Try Five at the Table, Take Your Favourite Home","author":"Bottega26","date":"Th\u00e1ng 11 1, 2026","format":false,"excerpt":"Start with a slice of mortadella. Then try the smoked speck. Come back to the mortadella and you\u2019ll notice how gentle it tastes after the smoke. Leave the spicy salami for last, unless that\u2019s the one you\u2019ve had your eye on all along. That\u2019s how we\u2019d get to know the\u2026","rel":"","context":"V\u1edbi 1 b\u00ecnh lu\u1eadn","block_context":{"text":"V\u1edbi 1 b\u00ecnh lu\u1eadn","link":"https:\/\/bottega26.com\/vi\/2026\/11\/01\/italian-cold-cuts-in-nha-trang-try-five-at-the-table-take-your-favourite-home\/#comments"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1482,"url":"https:\/\/bottega26.com\/vi\/2026\/11\/01\/brunch-in-nha-trang-what-to-order-at-bottega-26\/","url_meta":{"origin":1520,"position":1},"title":"Brunch in Nha Trang: What to Order at Bottega 26","author":"Bottega26","date":"Th\u00e1ng 11 1, 2026","format":false,"excerpt":"At Bottega 26, our Italian deli and bakery at 26 T\u00f4 Hi\u1ebfn Th\u00e0nh in Nha Trang, we serve brunch all day. 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You can try a little, compare, go back for another piece and discover that your favourite isn\u2019t the one you expected. At\u2026","rel":"","context":"V\u1edbi 1 b\u00ecnh lu\u1eadn","block_context":{"text":"V\u1edbi 1 b\u00ecnh lu\u1eadn","link":"https:\/\/bottega26.com\/vi\/2026\/11\/01\/italian-cheese-in-nha-trang-find-your-favourite-one-bite-at-a-time\/#comments"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1497,"url":"https:\/\/bottega26.com\/vi\/2026\/11\/01\/pizza-al-taglio-in-nha-trang-whats-your-second-slice\/","url_meta":{"origin":1520,"position":3},"title":"Pizza al Taglio in Nha Trang: What\u2019s Your Second Slice?","author":"Bottega26","date":"Th\u00e1ng 11 1, 2026","format":false,"excerpt":"You\u2019ve picked the Diavola. Mozzarella, tomato, spicy salami. Then you spot the slice beside it: grilled zucchini, anchovies, Parmigiano and mint. You still want the Diavola. You just want to know what that other one tastes like, too. 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