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Frozen Focaccia by Niko Romito - 1KG

HK$19500

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Focaccia Rivisondoli Niko Romito Frozen. Traditional product of Rivisondoli, in the province of L'Aquila, center-south Italy. It is made with an indirect dough with Tumminia flour, an old variety of Sicilian wheat, and a long natural leavening.
To be enjoyed both simple and stuffed with meats, cheeses, vegetables

Country of Origin: Italy

Ingredient: SOFT WHEAT flour type, water, yeast

Net Weight: approx. 1kg

Cooking Method:

Crunchy: Keep wrapped in the refrigerator. Cook at 160 C for 25 minutes. Leftovers can be re-stored in the fridge and re-heated. When re-heating Focaccia, place in the oven at 160 C for 10 minutes and enjoy it hot! Or cold the day after for your lunchbox.

Soft: Cut the focaccia into pieces, and put them in the oven at 180 C for about 7-10 minutes. To achieve a nice brawny colour on top, give extra 4-5 minutes with the grill at 230 C.

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