French bakery manufacturer, Bridor, has introduced two new Focaccia breads to its growing collection of quality baked goods. The two formats, Focaccia Cinquanta and Focaccia Genovese have been created as part of Bridor’s commitment to enhance the bakery cultures of the world and give professionals the bases they need to serve delicious dishes.
Using five simple ingredients – flour, water, olive oil, yeast and salt – Focaccia is an emblem of Italian culinary culture. It is a traditional, flat leavened oven-baked Italian bread used in many recipes across the world. Bridor’s new products have been designed to be quickly re-baked in the oven for a fresh and flavoursome result to enjoy at any time of day.
Focaccia Cinquanta
The Cinquanta range consists of Focaccia Romana, also known as ‘Focaccia alla Pala’. The name refers to the long and rectangular shape of wooden cooking spades that are used to transfer pizzas to and from ovens.
Using a 50-hour fermentation, the Focaccia Cinquanta is made from wheat flour and extra virgin olive oil to give it a light and crispy texture. Ideal for hot or cold savoury recipes, the two plain formats are available in 210g and 450g and give professionals a base to create Mediterranean-inspired recipes that can be garnished with a variety of toppings for an authentic taste of Italy. This fully baked bread can be flashed in the oven for 2-3 minutes at 260°C for a perfect result.
Focaccia Genovese
Focaccia Genovese, otherwise called “fugassa”, is a soft, thick bread typical of Liguria. The Italian speciality is imprinted by hand with characteristic holes over the surface, designed to reflect the baker’s artisanal work. Made with extra-virgin olive oil, the Genovese has a soft, thick centre and is one of the most well-known Focaccias outside of Italy.
This Bridor focaccia comes in two 600g slabs – Genovese and pre-sliced Genovese. The pre-sliced and pre-cut portions allow for culinary creativity to either garnish as an appetiser, use in sandwiches or to accompany meals. Both formats are fully baked and suitable for small ovens. They can be quickly put back in the oven – an ideal result.
The two new Focaccias come under Bridor’s ‘clean label’ commitment and are made using only essential ingredients that are all of natural origin. The only tolerated exception is ascorbic acid for its important role in the final product quality as it not only accelerates the rising of the dough but extends its shelf life. This is increasingly important as health-conscious consumers become more aware of the ingredients used in their favourite foods.
Bridor was established in France in 1988, the home of bakery and bread, and boasts a long-standing heritage and expertise. Known for its ongoing innovation, Bridor draws inspiration from the latest global trends to deliver new and exciting products that appeal to an international audience.
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