GENOESE FOCACCIA
Olives
The savoury with taggiasche olives
or with green olives
Traditionally created not to waste what was left at the bottom of the olive-press after pressing the olives, this delicious focaccia can be produced in different versions on request.
The same as for other recipes, the dough is laid out manually and left aside to rise for a few hours.
The version with Taggiasche olives is made by enriching the dough with a pâté of taggiasche olives, as to enhance the characteristic bitter but delicate aftertaste that is typical of these fruits.
In the variant with green olives, the dough is that of the classic Genovese focaccia, but the surface is covered with slices of green olives before being cooked.
In both cases, the result is a tasty and soft focaccia that is 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 olives 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 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 also 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 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 BLACK TAGGIASCHE OLIVES
“00” wheat flour, %, water, olive oil, olive cultivar Leccino 10% (pitted olives, salt, thyme, laurel, rosemary, acidifier: citric acid), paté of taggiasche olives in extra virgin olive oil 5% [pickled pitted olives of “Taggiasca” quality 80%, extra virgin olive oil 18%, salt, herbs (thyme, laurel, rosemary), acidifier: citric acid], 12%, green olives 3% (olives, water, salt, acidifier: citric acid), salt, yeast, malt wheat and barley flour.
May contain milk, soy, fish, nuts and mustard.
FOCACCIA WITH GREEN OLIVES
“00” wheat flour 65 %, water, olive oil 14%, green olives 4% (olives, water, salt, acidifier: citric acid), 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.
