Bakery manufacturer Bridor has introduced two new Foccacia breads to its growing collection of baked goods. The two breads, Foccacia Cinquanta and Foccacia Genovese have been created as part of the company’s commitment to enhance bakery cultures and provide professionals with the bases needed to serve delicious dishes.
Using five ingredients – flour, water, olive oil, yeast and salt – Focaccia is an emblem of Italian culinary culture, as a traditional, flat leavened oven baked Italian bread used and enjoyed across the world.
The Cinquanta range consists of Foccacia Romana, which refers to the long and rectangular shape of wooden cooking spades which are used to transfer pizza to and from ovens.
Using 50-hour fermentation, the Focaccia Cinquanta is made from wheat flour and extra virgin olive oil to lend it its light and crispy texture. The two formats are available in 210g and 450g to give professionals to create Mediterranean-inspired recipes that can be garnished with a variety of toppings.
Foccacia Genovese, also known as ‘fugassa’ is a soft, thick bread. It is imprinted by hand with characteristic holes and made with extra virgin olive oil, the Genovese has a soft, thick centre.
The Bridor focaccia comes in two 600g slabs – Genovese and pre-sliced Genovese – the pre-sliced and pre-cut portions can be used as an appetiser, in sandwiches or to accompany meals. Both formats are fully baked and suitable for small ovens.
The two new Foccacias are part of the company’s clean label commitment and made using only essential ingredients that are of natural origin, excluding ascorbic acid which is used for the rising of the dough and extends its shelf life.
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Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
