+39 0185.73.06.54 info@anticaforneriarecco.com

FOCACCIA WITH CHEESE

Traditional

The traditional focaccia

This focaccia is our flagship: two thin sheets of unleavened flaky pastry, filled with fresh 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 their supplies with the local shepherds’ homemade cheese, 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 and creamy with a delicate taste, this is a gourmet recipe which is now well-known and enjoyed all over the World.  Thanks to its nutritional properties it is also to be considered a simple but full 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 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. 

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), wheat flour 25%, water, olive oil 2,9%, salt.

May contain fish, soy and nuts.

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

The other Focaccia with Cheese