fresh focaccia

...cutting or pressing, depending on whether you want to market a product as chopped, pulp, diced or sliced. Less liquid and more full-bodied than purée, tomato pulp is used in many recipes, from reduced sauces to stuffed focaccia, from "calzoni" to vegetable gratins and soups. The residual sugar content of the fruit is also evaluated. The fruit is then washed with jets of water and in tanks to remove any foreign matter resulting from harvesting, green parts and unsuitable fruit.

...The Barese Focaccia is made from a dough consisting of the following high-quality ingredients: re-milled durum wheat semolina, soft wheat flour, soy lecithin, extra virgin olive oil, sunflower seed oil, salt, brewer's yeast, water, and improver. It contains gluten and soy. Toppings: cherry tomatoes from the hills, black olives, oregano. Crafted by hand, packaged in ATM, and wrapped in food-grade plastic film.

...Artisanal production of fresh sandwiches packaged in ATM, maxitoast, and tramezzini, ideal for bars, beaches, schools, hotels, and food franchises. A wide range of sandwiches and focaccia with a variety of flavors and fillings suitable for every consumption occasion. From the most classic bars to the best amusement parks, from service areas to kiosks:...

•ALIGOT EXPRESS is a regional brand specializing in frozen dishes based on Aligot, a typical dish from Aveyron, as well as regional specialties. Its manufacturing workshop, built in 2019 and located in Flagnac, in the north of Aveyron, is committed to promoting local and regional agriculture. The collection of milk for the production of fresh Tome is sourced from Aveyron, Cantal, and Lot. The...

... pastries, fresh pastries, cakes, semifreddos, and leavened products such as: panettone, pandoro, sweet and savory focaccia, pizzas; riccia and filled bugie, and single-serving breakfast items. You can find some of our artisanal pastry products in the online catalog. In addition to the items available in this website's catalog, Dolce Vassoio can create many other products and varieties, even upon specific requests. We also produce typical Piedmontese products crafted to perfection, as tradition dictates.

The Quartararo Bakery specializes in the production of all types of bread and baked goods, wood-fired pizza, and traditional Sicilian pastries, among others. We produce baked goods such as all types of bread, fresh until evening, breadsticks, focaccia, tray pizzas, sfincione, Palermo-style street food, and take-away gastronomy, both sweet and savory, using fresh, genuine, and high-quality...

Located on the edge of the Ardennes, Luc has been making sugar pearl cakes and yeast dough for nearly ten years. Thanks to his expertise, diligence, and passion, the young entrepreneur offers exceptional products that are ultra-fresh and made 100% by hand.

Specializing in the offer of numerous typical Sicilian products, Uccaruci was founded in Pachino in the summer of 2016, bringing with it extensive experience dating back to 1972. From sweets and cookies to artisanal chocolate from Modica, as well as various types of fresh bread and focaccia, Uccaruci quickly established itself as a quality brand and has already become the go-to choice for various...

... ergonomic design and the rationalization of spaces and cutting-edge machinery. Daily sanitation and impeccable cleanliness of the work environments are guaranteed. We produce traditional Apulian baked goods such as homemade bread, Apulian taralli, friselle, focaccia barese, onion calzone, Apulian almond pastries, and much more. We produce traditional Apulian baked goods such as homemade bread, Apulian taralli, friselle, focaccia barese, onion calzone, Apulian almond pastries, and much more.

Naturale offers one of the finest selections of homemade Focaccia in Paris. You will also find delicious sliced pizzas made with fresh, high-quality ingredients sourced from local Italian suppliers. Naturale also provides catering services and can handle all your events. Visit us at our restaurant located at 40 bis rue du faubourg-poissonnières in Paris 10th.