5002011
Schiacciata farcita margherita
Traditional Italian Schiacciata, a type of stone baked focaccia with an open crumb structure, topped with mozzarella, tomato-passata, extra virgin olive oil and oregano.
- Stone oven baked
- 120 g
- Defrosting 22 °C · 15
- 8 x 4 PCS C/S
- Baking 180 °C · 3-5
- Serve hot
Occasion
Light meal, buffet, street food
The story behind
Less is More… characteristic for the Italian cuisine and worldwide Italian concepts it is the lightness of their toppings. This Schiacciata Farcita is at its best as such, flash baked and straight from the oven. Ideal to accompany a cold soup (zuppa caprese, cucumber soup), anti pasto dish (fine Italian charcuterie) and cold meal salads or pasta salads. Origin: Italy.
Tips & tricks
- Serve as a warm roll for optimal enjoyment of the simple pure Italian flavours (not as an overloaded pizza).
- In case you want to pimp it up, keep it simple. Only one ingredient will do… drizzle with the finest olive oil, or only parmesan petals, or only black olives or rocket.