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Cheese Focaccia | 30x20 cm | 300 g | 14 pcs Box
01.14.SP
Cheese focaccia, a traditional Italian specialty made with thin crispy dough filled with creamy stracchino cheese.
Format: 30 x 20 cm | 300 g
Units per box: 14 pieces
Preparation: oven 6–8 minutes at 220 °C
Ideal for: restaurants, appetizers, sharing plates and food service
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Cheese Focaccia | Ligurian Italian Specialty
Cheese focaccia is a traditional Italian specialty inspired by the famous focaccia from Liguria. It is prepared with thin dough layers filled with creamy Italian stracchino cheese.
The product is baked and then immediately frozen to preserve its flavour and texture, making it ideal for professional kitchens and food service.
Italian focaccia with stracchino
The authentic cheese focaccia features two thin layers of dough filled with generous amounts of stracchino cheese (60%). When heated, the cheese melts creating a rich creamy texture and a distinctive flavour.
This frozen Italian focaccia is perfect for restaurants, bars and catering services looking to offer a traditional Italian baked specialty with quick preparation.
Product characteristics
Type: baked and frozen bakery product
Shape: rectangular focaccia
Dimensions: 30 x 20 cm
Weight per piece: 300 g
Units per box: 14 pieces
Preparation
Conventional oven: preheat to 220 °C, remove the protective film and bake the product from frozen for approximately 6–8 minutes until the cheese melts.
Microwave: remove the protective film and heat the frozen product for about 5–6 minutes at 500 W.
Ingredients
Stracchino cheese 60% (milk, lactic ferments, salt, rennet), wheat flour type 00, water, olive oil, pomace olive oil, salt.
Nutritional values per 100 g
Energy: 1395 kJ / 334 kcal
Fat: 20 g
of which saturated: 11 g
Carbohydrates: 20 g
of which sugars: 0.8 g
Protein: 17 g
Salt: 1.2 g
Discover our range of frozen Italian focaccias for restaurants and professional kitchens.
Learn more about this Ligurian specialty on this informational page.
Brand: Dondero | Frozen Italian specialties for food service
01.14.SP
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