Traditional Italian flat bread. A type of focaccia from a mix of wholewheat, rye flour, spelt, with an open crumb structure, extra virgin olive oil and a mix of millet, linseeds and sunflower seeds and baked on stone. Ideal as sandwich carrier.
8 x 4 PCS C/S - 56 C/S PAL
Baking 200°C · 3-4'
Stone oven baked
Suitable for vegans
Suitable for vegetarians
Light meal, street food, buffet
THE STORY BEHIND
An authentic Italian flatbread. Schiacciare means “press with the fingers” and refers to how the dough is made. Romana is a typical Italian way of baking: short at high temperature on stone. The dough is flavoured with a splash of extra virgin oil and a bit of sea salt.
TIPS & TRICKS
The schiacciata can easily be filled in advance and kept in the cooling (+4°C) for 24 hours.
For cold serves: flash bake (3 mins. at 200°C) and fill.
For hot serves: fill and flash bake or grill (in a contact-grill, traditional oven or high-speed oven).
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