Olive focaccia
Imagine yourself lounging in the long, luxurious shadows of the Italian afternoon sun, enveloped on all sides by the deep azure of the Ligurian sea. You’re on the Italian Riviera, in the town of Recco, to be precise. While many famous culinary staples can be traced back to this region, perhaps there is none more firmly established in the pantheon of Italian gastronomy than the humble focaccia bread. Italian food traditions dictate that this bread is made with water, flour, and oil but many now also scatter its surface with fresh herbs, garlic, or even onion.
We maintain that the best accompaniment to almost any meal is a warm focaccia alla genovese, or Genoese focaccia, which is sometimes topped, as here, with a generous handful of olives. Our friends at Tossini, who bake this special focaccia, bring us everything that should be celebrated about this Ligurian delicacy: a traditionally thin crust, soft dough to soak up every drop of pure, Italian olive oil and a crisp bite to finish. A truly miraculous concoction that we can’t wait for you to enjoy.
INGREDIENTS
Allergens in BOLD & CAPITALISED:
WHEAT Flour, Olives (31.5%), Water, Vegetable Sunflower Oil, Extra Virgin Olive Oil, Yeast, Salt, Malt Extract (BARLEY, Corn), Flavours.
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Following nutritional information as per 100g:
Energy 1333 KJ
Energy 318 Kcal
Fat 15.7g
Of which saturates 2.2g
Carbohydrate 37.8g
Of which sugars 0.9g
Protein 5.2g
Salt 1.0g
Description
Imagine yourself lounging in the long, luxurious shadows of the Italian afternoon sun, enveloped on all sides by the deep azure of the Ligurian sea. You’re on the Italian Riviera, in the town of Recco, to be precise. While many famous culinary staples can be traced back to this region, perhaps there is none more firmly established in the pantheon of Italian gastronomy than the humble focaccia bread. Italian food traditions dictate that this bread is made with water, flour, and oil but many now also scatter its surface with fresh herbs, garlic, or even onion.
We maintain that the best accompaniment to almost any meal is a warm focaccia alla genovese, or Genoese focaccia, which is sometimes topped, as here, with a generous handful of olives. Our friends at Tossini, who bake this special focaccia, bring us everything that should be celebrated about this Ligurian delicacy: a traditionally thin crust, soft dough to soak up every drop of pure, Italian olive oil and a crisp bite to finish. A truly miraculous concoction that we can’t wait for you to enjoy.
INGREDIENTS
Allergens in BOLD & CAPITALISED:
WHEAT Flour, Olives (31.5%), Water, Vegetable Sunflower Oil, Extra Virgin Olive Oil, Yeast, Salt, Malt Extract (BARLEY, Corn), Flavours.
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Following nutritional information as per 100g:
Energy 1333 KJ
Energy 318 Kcal
Fat 15.7g
Of which saturates 2.2g
Carbohydrate 37.8g
Of which sugars 0.9g
Protein 5.2g
Salt 1.0g
