+39 0185.73.06.54 info@anticaforneriarecco.com

GENOESE FOCACCIA

Onions

The tasty one with onions

This variation with onions is equally well-known and as much typical as the traditional Genoese focaccia. It was originally eaten by the dockworkers who needed a nourishing meal.

The finely chopped white onion is added on top of the dough before being baked and covered with olive oil and coarse salt. The flavour is incredibly intense and strong but still balanced.

Again, the traditional “holes” on top of the dough are made by our bakers with their fingertips.

About

MANUFACTURING

handmade

31%

Onion

ready in 

5-6 minutes

PRODUCT RANGE

frozen

The 100% Italian flour and onions

We use Italian Onions which are cultivated, gathered and carefully selected by our supplier, who provides to processing them soon after harvesting, as to maintain their quality and freshness unaltered.

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 onions

We use Italian Onions which are cultivated, gathered and carefully selected by our supplier, who provides to processing them soon after harvesting, as to maintain their quality and freshness unaltered.

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

“00” wheat flour 50%, onion 31%, water, olive oil 20%, 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