+39 0185.73.06.54 info@anticaforneriarecco.com

GENOESE FOCACCIA

Olive

The savoury with taggiasche black Olive or green Olive

Traditionally born so as not to waste what was left at the bottom of the olive-press after pressing the olive, this delicious focaccia can be produced in different versions on request.
As with all other products in our range, the dough is laid out manually and left aside to rise for a few hours.
The version with Taggiasche black olive is made by enriching the dough with the same olive finely chopped , as to enhance the characteristic bitter but delicate aftertaste that is typical of these fruits.
In the variant with green olive instead, the dough is that of the classic Genovese focaccia, but covered with sliced green olive before being baked.

The result, in both cases, is a tasty and soft focaccia ideal for any occasion.

About

MANUFACTURING

handmade

3%

Olive

ready in 

5-6 minutes

PRODUCT RANGE

frozen

The 100% Italian flour and the pitted Olive

Pitted taggiasche olive are renowned for their particularly compact pulp that keeps it such over time.
Pitted green olives are of European origin.
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.

The 100% Italian flour and the pitted Olive

Pitted taggiasche olive are renowned for their particularly compact pulp that keeps it such over time.

Pitted green olives are of European origin.

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

FOCACCIA WITH GREEN OLIVE

“00” wheat flour, %, water, olive oil 12%, green olive 3% (olive, water, salt, acidifier: citric acid), salt, yeast, malt wheat and barley flour.

May contain milksoy, fish and nuts.

FOCACCIA WITH BLACK TAGGIASCHE OLIVE

“00” wheat flour, %, water, olive oil 12%, taggiasche olive pâtè 5%, taggiasche olive 3% (pitted olive, salt, thyme, laurel, rosemary, acidifier: citric acid), salt, yeast, malt wheat and barley flour.

May contain milksoy, fish and nuts.

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

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 Genoese Focaccia