Storage & Cooking – Focaccia Romana
Focaccia Romana should be stored in a freezer at –18°C, until required.
For best results remove bread from the outer case, but keep in the food grade liner, and defrost in a refrigerator overnight.
Alternatively, to defrost for use straight away, remove the bread from the box and allow to defrost at room temperature.
Unused breads can be kept in a refrigerator, in the food grade bag, for up to 2 days, do not refreeze.
The Focaccia Romana can be used as a cold, open sandwich, a hot or cold (closed) sandwich carrier, or a pizza base.
If using as a cold open sandwich carrier without a sauce, bake at 280°C for 5 minutes before topping and serving.
If using as a cold or hot sandwich carrier with sauce, spread a sauce over the surface, bake at 280°C for 5 minutes then add various toppings. If serving cold, it’s ready to serve; if serving hot, re-bake at 180°C for 5 a further minutes and serve.
If using as a pizza base, top as desired, bake at 280°C for 7 minutes and serve.
NB All times are approximate, temperatures will vary depending on your oven and type of toppings used.