Focaccia Bread (530g) Product Image

Focaccia Bread (530g)

Product Code: OK2450

A dense Italian flatbread easily recognized by its dimpled top. With its soft texture and savory flavor, it’s a crowdpleasing appetizer and an ideal complement to main dishes. Serve on the side with soup or salad. Made with simple ingredients and savory spices like oregano, basil and garlic. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Yeast, Sugar, Salt, Canola Oil, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase), Dehydrated Onion, Rosemary, Basil, Oregano, Garlic Powder

Nutritional Facts Amounts Per 2 Slices (56g) % Daily Value
Calories 120
Fat
Saturated
+ Trans
1g
0g
0g
1%

0%
Carbohydrate 22g
Fibre 1g 4%
Sugars 2g 2%
Protein 4g
Cholesterol 0mg
Sodium 230mg 10%
Potassium 40mg 1%
Calcium 10mg 1%
Iron 1.5mg 8%

1. Breakout & Thaw

Break product out directly onto baking pans sprayed lightly with oil. Keep belt mark side of loaf down. Place product on covered rack and keep in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder or cooler. Cover rack and let sit on floor until space and time permit in proofer and oven.

Let bread rise in proofer until about ¾ to 1” thick. Proof time should be about 60 minutes.

OPTIONAL TOPPINGS: Sliced Peppers, Cheddar Cheese

3. Bake Time

SCORING: None

Bake bread at 350˚F for 25 – 35 minutes. After bake cycle is complete, remove from oven and transfer bread from pan to cooling rack immediately. Let product completely cool before packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

https://okfrozendough.com/wp-content/uploads/2019/09/OKFD-Product-10-WEB-shadow-e1568841524707.png
VIDEO

Product Handling

Your Okanagan Frozen Dough is made with the best ingredients by the best people. Here’s how to finish the job with the best results.