Focaccia with Cheese
Pizzata
The surprising alternative to pizza
Amongst the famous variants of the classic Focaccia with cheese, the Pizzata is surely the most popular one. The upper layer is enriched with fresh finely chopped tomatoes, olives, capers and oregano.
Savoury, fragrant and fanciful, rich and strong in taste, it is a true delicacy dressed with Italian finely chopped tomatoes and high-quality condiments.
About
MANUFACTURING
handmade
50%
stracchino cheese
18%
Finely chopped tomatoes
READY IN
6-8 minutes
The Stracchino cheese, the finely Chopped Tomatoes and the Flour are all Italian
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.
The finely chopped tomatoes are obtained from a selection of Italian fresh ripe tomatoes cultivated in respect of nature, without the use of any GMO.
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 Italian Stracchino cheese, finely Chopped Tomatoes 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.
The finely chopped tomatoes are obtained from a selection of Italian fresh ripe tomatoes which are cultivated in respect of nature and without the use of any GMO.
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
Italian Stracchino cheese 50% (milk, salt, rennet, milk enzymes), “00” wheat flour 25%, finely chopped tomatoes 18% (tomato, tomato juice, acidifier: citric acid), water, green olives 3% (olives, water, salt, acidifier: citric acid), olive oil 2,8%, capers 0,5%, salt, oregano 0,2%.
May contain fish, soy, nuts and mustard. Olives might exceptionally contain fragments of stone.
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. For those who like a stronger taste: add some anchovy fillets on top before baking.
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, **** o *** -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.
