GENOESE FOCACCIA
Onions
The tasty with onions
This variation with onions is equally famous and typical as much as the traditional Genoese focaccia. It was originally eaten by dockworkers who needed a nourishing meal.
The chopped white onion is added on top of the dough before being cooked, and is covered with olive oil and coarse salt. The flavour is incredibly intense and strong, but balanced.
Again, the traditional “holes” on top of the dough are made by our bakers with fingertips.
About

MANUFACTURING
handmade

31%
Onion

ready in
5-6 minutes

PRODUCT RANGE
frozen
The 100% Italian flour and onions
We use Italian Onions that are cultivated, gathered and carefully selected by our supplier who provides to processing them soon after harvesting, as to maintain their quality and freshness unaltered.
Our product is made with a mix of valuable Italian wheat flours, which are carefully selected by our trusted miller. This way we are sure that any negative side effect due to intensive farming is avoided, and that the dought will therefore be soft, fragrant and genuine. Also, our flour does not contain any added gluten nor any improver.
The 100% Italian flour and onions
We use Italian Onions which are cultivated, gathered and carefully selected by our supplier, who provides to processing them soon after harvesting, as to maintain their quality and freshness unaltered.
Our product is made with a mix of precious Italian wheat flours, carefully selected by our trusted miller. This way we are sure that any negative side effect due to intensive farming is avoided, so to obtain a soft, fragrant and genuine dough. Also, our flour does not contain any added gluten nor any improver.
Product in detail
INGREDIENTS
“00” wheat flour 50%, onion 31%, water, olive oil 20%, salt, yeast, malt wheat and barley flour.
May contain milk, soy, fish, nuts and mustard.
PREPARATION
At room temperature
Leave to defrost for about 60 minutes while still wrapped in the protective foil.
Traditional Oven
Pre-heat the oven to 220°. Remove the protective film and bake the deep-frozen focaccia for about 5 to 6 minutes until lukewarm. For fan assisted ovens reduce cooking-time of about 1 -2 minutes.
Storage
Freezer, **** o *** -18°: check the shelf-life on the package
** -12°C: 1 month / -6°C: 1 week
Ice compartment: 3 days
At room temperature: 12 hours
Once defrosted the product should not be refrozen and can be stored in the refrigerator +4°C for no longer than 24 hours.
