Images AI-edited, serving suggestion. Product may differ.
At a glance
- 10Pieces per carton
- 20Cartons per pallet
- 28 × 58 cmSize per piece
- 1.000 gWeight per piece
- 4–6 minutes · 270 °CBaking time
- −18 °CStorage
Details
Everything your kitchen needs to know
Ingredients and allergensContains: Gluten
Allergens: Gluten
May contain traces of: Milk, egg, sesame, soy, mustard
Product data sheet (PDF)Nutrition factsper 100 g and per piece
| Nutrient | per 100 g | per piece (1.000 g) |
|---|---|---|
| Energy | 1148,0 kJ | 11480,0 kJ |
| Energy | 271,0 kcal | 2710,0 kcal |
| Fat | 3,6 g | 36,0 g |
| of which saturates | 0,9 g | 9,0 g |
| Carbohydrate | 50,1 g | 501,0 g |
| of which sugars | 1,3 g | 13,0 g |
| Protein | 9,6 g | 96,0 g |
| Salt | 2,0 g | 20,0 g |
Storage and shelf life−18 °C, 12 months from production
Storage: constantly at −18 °C
Shelf life: 12 months from production
Carton and pallet10 pieces · 20 cartons/pallet · 60 × 40 × 30 cm
Carton: 10 pieces · 60 × 40 × 30 cm
Pallet: 20 cartons/pallet
Origin: Italy
Item no.: TOI1034
Pizza, Pinsa & Pala
Focaccia 1000 g
Simple focaccia without topping, 28 × 58 cm
Item no. TOI1034
Diet & allergens
- Vegetarian Yes
- Vegan No
- Gluten-free No
- Lactose-free No
- Halal No certificate
- Kosher No certificate
Contains: Gluten
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Layer by layer
What's inside
This is how every tray is built – honest, layer by layer, with nothing to hide.
- Salt
- Inner dough
- Olive oil
- Dough
Preparation
Ready to serve in three steps
-
Thaw
Take out of the freezer in time and let it thaw briefly.
-
Into the oven
4–6 minutes at 270 °C in a preheated oven.
-
Serve and delight
Plate, serve and delight your guests.
Pro tip: Thaw for 30 minutes at room temperature. Do not refreeze once thawed, keep in the fridge for 24 h at most.
The story
From Isidore's hearth bread to Genoa's focaccia
Around 630 Isidore of Seville explains that bread baked in the ashes is also called “focacius”. From the Late Latin focacia, derived from focus (hearth), comes the Italian word focaccia. According to tradition, the Genoese of the 16th century even eat focaccia in church at weddings. Where and when the first focaccia was baked is not documented.
Historical details carefully researched, without guarantee.
- c. 630 In his Etymologies, Isidore of Seville also calls bread baked in the ashes “focacius” – hearth bread.
- 16th c. According to tradition, focaccia is so popular in Genoa that it is even eaten in church at weddings.
Keep scrolling for the next stop
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Origin Sevilletoday Spain · c. 630
In his Etymologies, Isidore of Seville also calls bread baked in the ashes “focacius” – hearth bread.
- RegionSeville in Spain, Genoa in Liguria
- Tradition“focacius” documented around 630, popular in Genoa by tradition since the 16th c.
- Ingredientswheat flour, olive oil, sourdough
- Flavourmild, with a crisp crust and airy crumb
- Productionbaked and frozen straight afterwards
Historical details carefully researched, without guarantee.
Wins over everyone
Perfect for every menu
As a main course, lunch special, bar snack or late at night in the room.
- Pizzeria
- Restaurant
- Hotel
- Bar & lounge
- Catering
- and many more
Delivery
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Delivery to: Germany
Focaccia 1000 g · 10 pieces/carton
Unlock pricesQuestions about Focaccia 1000 g
How do I prepare the focaccia?
Thaw for 30 minutes at room temperature, then bake for about 4–6 minutes at 270 °C in a preheated oven.
How long does the focaccia keep?
Frozen at at least −18 °C it keeps for 12 months. Once thawed, do not refreeze; keep in the fridge for no more than 24 hours.
What packaging does the focaccia come in?
10 pieces per carton, on request also by the pallet with 20 cartons per pallet (200 pieces).
Is the focaccia vegan?
The ingredients are plant-based. As traces of milk and egg may be present, we do not label the focaccia as vegan.
Which allergens does the focaccia contain?
Gluten (wheat); may contain traces of milk, egg, sesame, soy and mustard.