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.
