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Philip Dennis Food Service > News > Frozen > Frozen Focaccia

Frozen Focaccia

  • Posted by: Philip Dennis Food Service

Speciality Breads launched this new plain focaccia sheet in response to chef demand for a product that promised superior versatility. Lending themselves especially well to rustic-looking dishes, the creative potential of this focaccia is endless. Read on for further product details and recipe suggestion…

Instant inspiration

The simplest option is to slice into strips and serve as a dipping bread with oil and vinegar or serve as an accompaniment bread. However, it takes little effort to split and fill them. For example, Mediterranean style ingredients such as chargrilled and roasted vegetables, with Spanish chicken and chorizo, cut into chunky sandwiches look great on a buffet.

Open sandwiches work well if you split them horizontally. Rustic pizzas are also a popular option; both work well as lighter meals in which the ingredients can evolve to suit the transition from winter to spring menus. We’ve also seen them used as a base for canapes when sliced thinly, cut into small triangles or squares, and lightly toasted.

Perhaps best of all the samples we tried was the simple drizzling of olive oil, a touch of seasoning, toasted and served alongside an amazing risotto – a winning combination for your menu with a strong profit margin.

When size matters

A lot of customers research went into determining the size of these focaccia sheets – which are supplied frozen. Measuring approximately 55cm x 20cm x 4cm, and with 5 sheets per case, they give you a high level of versatility without being overwhelming.

 

 

Anti-Pasto Deli Focaccia

Recipe Suggestion

Ingredients

 

Large plain focaccia sheet (SPEC0109)

Olive oil 150ml (COCU8000)

Balsamic vinegar 90ml (FILB6007)

Garlic Cloves, crushed 3 (SHEA1526)

Sliced grilled peppers (GREE0315)

Jar marinated artichokes, drained, cut in half 200g (AMAR0075)

Avocado slices, tossed in a squeeze of lemon (FOFE0056)

Mozzarella balls, torn 200g (FUTU0050)

Sunblush tomatoes, chopped 100g (LETH0010)

Handful fresh basil leaves

Capers, drained 3 tbsp (AMAR0065)

Stoned, black olives, halved 150g (REOC0035)

Process:

  1. Split the focaccia loaf in half evenly.
  2. Whisk together the olive oil, balsamic vinegar and garlic. Drizzle the mixture generously over the bottom half of the focaccia using approximately two-thirds of the dressing.
  3. Scatter over the peppers, artichokes, avocado, mozzarella, tomatoes, basil, capers and olives. Season with freshly ground black pepper. Drizzle over the remaining dressing.
  4. Top with the focaccia lid to reassemble the loaf and press the layers well together. Tightly wrap in clingfilm. Place in the fridge with a board or weight on top to press down for at least 2 hours before serving.
  5. To serve, cut into wedges for a picnic loaf or griddle for a luxury deli style sandwich.

For more recipe inspiration, speak with your Account Manager.

 

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Author: Philip Dennis Food Service
Philip Dennis pride themselves on their passionate and personal foodservice and business support. We regularly produce blogs to ensure our customers can make the most out of this season's produce and food trends.

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