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Focaccia with Cheese

Pizzata

The surprising alternative to pizza

Amongst the famous variants of the classic Focaccia with cheese, 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 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. 

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

Stracchino 50% (milk, salt, rennet, milk enzymes), “00” wheat flour, finely chopped tomatoes 18% (tomato, salt, 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 traces of fish, soy and nuts.

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 refreezed and can be stored in the refrigerator +4°C for no longer than 24 hours.

The other Focaccia with Cheese