The French bakery manufacturer has introduced two focaccia to its growing collection of quality baked goods.
Focaccia Cinquanta and Focaccia Genovese have been created as part of Bridor’s push to enhance the bakery cultures of the world.
Focaccia is an emblem of Italian culinary culture. It is a traditional, flat leavened oven-baked Italian bread used in many recipes across the world. Bridor’s new products have been designed to be quickly re-baked in the oven to enjoy fresh at any time of day.
The Cinquanta range consists of Focaccia Romana, also known as Focaccia alla Pala (which refers to the long and rectangular shape of wooden paddles used to transfer pizzas to the oven).
Using a 50 hour fermentation, it has a light and crispy texture and is ideal for both hot or cold Mediterranean-inspired savoury recipes. Available in two fully baked plain formats (210g and 450g), flashed in the oven for 2-3 minutes for a perfect result.
Focaccia Genovese, otherwise called fugassa, is a soft, thick bread typical of Liguria, featuring characteristic holes designed to reflect the baker’s artisanal work. This focaccia comes in two 600g slabs – Genovese and pre-sliced Genovese: both fully baked and suitable for small ovens.
The new offerings falls under Bridor’s clean label commitment and are made using only essential ingredients that are all of natural origin – in this case, just flour, water, olive oil, yeast and salt. The only tolerated exception is ascorbic acid for its role in the final product quality as it not only accelerates the rising of the dough but extends its shelf life.