A new Italian focacceria is opening in Soho on 16 November, giving away 100 filled focaccia to mark its arrival on Great Chapel Street.
Fulvio’s will specialise in focaccia made by hand, slow-proved for at least 24 hours and baked throughout the day. The first 100 customers arriving from 11am on opening day will receive a filled focaccia free of charge, while all other food and drinks will be discounted by 50 per cent throughout the day.
The concept grew out of the weekly team lunches at Brighton pizzeria Fatto a Mano. Fulvio, a longstanding member of its kitchen team, had spent years perfecting his focaccia recipe before colleagues and customers began asking where they could buy it.
“People think the secret is in the filling. But the secret is in the dough,” said Fulvio. “Twenty-four hours. Then the focaccia is eaten the day it’s made. Nothing clever.”
The dough contains flour, extra virgin olive oil, yeast, water and salt, and is prepared using a traditional two-stage biga method. Customers will be able to watch trays emerge from the oven before each focaccia is cut and filled by hand at the counter.
The opening menu will feature between eight and 10 signature combinations, including vegetarian and vegan options, alongside changing specials and the opportunity to create your own.
Fillings will draw on produce from across Italy, including mortadella from Bologna, 24-month-aged prosciutto from Parma, buffalo mozzarella from Campania and Tuscan fennel salami.
Options will include mortadella with artichoke cream, wild rocket and aged Parmesan, plus Prosciutto di Parma with mozzarella, sun-blushed tomatoes, rocket and olive oil.
Vegetarian customers can choose a Caprese-style focaccia filled with beef tomatoes, Campanian mozzarella and basil pesto. A Sicilian-inspired vegan option will combine grilled peppers, marinated courgettes, rocket and Sicilian pesto.
Tiramisu will be available for dessert, with an entire refrigerated shelf dedicated to the Italian classic.
Fulvio’s will open from 8am on weekdays, serving pastries, filled croissants and Italian-style coffee before focaccia service begins at 11am. Drinks will be made using a dark-roasted Italian blend from London roaster Kofee and a La Marzocco machine.
The shop will also enforce a tongue-in-cheek rule discouraging cappuccinos after midday. Anyone attempting to order one in the afternoon risks being greeted by the shop’s “Bell of Shame”, although the drink will still be served.
Designed to resemble a neighbourhood Italian bakery, the small space will combine Carrara marble, stainless steel, reclaimed timber and handmade Italian tiles in dark green, warm off-white and red.
Co-founder Rupert Davidson said: “Fulvio’s does one thing properly: bread baked here, today, and filled in front of you. If people walk past in a year’s time and feel like it’s always been there, we’ve done our job.”
Fulvio’s Focacceria
3 Great Chapel Street, Soho, London
Opening: 16 November 2026
Opening hours: Monday to Friday, 8am to 5pm; Saturday and Sunday, 9am to 5pm
Opening offer: 100 free filled focaccia from 11am, plus 50 per cent off all food and drinks throughout the day