FOCACCIA WITH CHEESE
Traditional recipe
The traditional focaccia
This focaccia is our flagship: two thin sheets of unleavened flaky pastry filled with fresh and soft stracchino cheese; Just a few raw ingredients for a one-of-a-kind product!
It is a traditional old recipe from eastern Ligurian Riviera.
Its origins date back to the 12th Century, when due to Saracens pirate raids, the population was forced to seek refuge on the heights, and had to feed on the little food available: water, flour, oil and salt. While bartering the local shepherds’ homemade cheese with their supplies, they came up with the idea to create a humble but nutritious meal, made with a few simple ingredients which indeed reflects the identity of the place.
The secret of this recipe lies in the ability of stretching a paper-thin dough until super thin and almost see through, but without any hole.
Delicious, soft, creamy, and of delicate taste, this gourmet recipe is now well-known and enjoyed all over the World. Thanks to its nutritional properties, it has to be considered a simple but full and healthy meal.
About
MANUFACTURING
handmade
60%
stracchino cheese
READY IN
6-8 minutes
PRODUCT RANGE
frozen
The 100% Italian Stracchino cheese and flour
The Stracchino cheese used to make our Focaccia with Cheese is produced with high quality Italian cows’ milk, which comes from selected farms only. A creamy cheese of delicate taste, 100% natural, and rich in milk enzymes, it is delivered fresh every day to our production site.
A flour called Manitoba is traditionally used to make the Focaccia with cheese, for it’s a “strong” flour which helps the dough to keep its elasticity. Despite Manitoba flour being usually made with Canadian wheat, the one we use is 100% Italian. In fact, in way to shorten the distribution chain, our Supplier has made a careful selection of local wheats, and has therefore created a flour which is strong enough, but made with Italian wheat only.
The 100% Italian Stracchino cheese and flour
The Stracchino cheese used to make our Focaccia with Cheese, is produced with Italian high quality cows’ milk which comes only from selected farms. It’s a creamy cheese of delicate taste, rich in milk enzymes, and is delivered fresh every day to our Production site.
To make the Focaccia with cheese, Manitoba flour is traditionally used, for it’s a “strong” flour which helps the pastry to keep its elasticity. Despite Manitoba flour being usually made with Canadian wheat, the one we use is 100% Italian. In fact, in way to shorten the distribution chain and thanks to a careful selection of local wheats, our Supplier has created a flour which is strong enough but made only with Italian wheat.
Product in detail
INGREDIENTS
Stracchino cheese 60% (milk, salt, rennet, milk enzymes), “00” wheat flour 25%, water, olive oil 2,9%, salt.
May contain fish, soy, nuts and mustard.
YEAST FREE
PREPARATION
Traditional oven
Pre-heat the oven to 220°. Remove the protective film and bake the deep-frozen focaccia for about 6 to 8 minutes until the cheese starts to melt. For fan assisted ovens reduce cooking-time of about 1 -2 minutes.
Microwave
Set the heating programme to 500 W, remove the protective film and put the deep-frozen product in for about 5 to 6 minutes until the cheese starts to melt.
STORAGE
Freezer, **** or *** -18°: check the shelf-life on the package
** -12°C: 1 month / -6°C: 1 week
Ice compartment: 3 days
Once defrosted the product should not be refrozen and can be stored in the refrigerator +4°C for no longer than 24 hours.
