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Italian

Organic Ciabatta Flour (107)

This type of flour was originally milled as a comparatively coarse, rustic flour in Northern Italy and used for ciabatta, a distinctive loaf which acquired its name because it looked rather like a slipper. Our ciabatta flour is a high protein white wheat flour that......

Italian Type 00 White Flour (118)

This grade of flour is renowned in Italy for being the very best type for pizza and pasta doughs. In keeping with tradition, we use only a fraction of the whole wheat berry when milling our type 00, in order to create an exceptionally fine.....

Sourdough focaccia

Easy shape sourdough, if you make a mix too wet to mold into a boule.

Fluffy Focaccia

Looking for light and fluffy focaccia? Look no further!!!

Rosemary Focaccia

Part baked family sized focaccia

Part baked and frozen ready for that family gathering. Soft chewy and finished in one sitting.

Three malts focaccia with fennel

The flavour of this variety of focaccia is enriched by using Organic Three Malts & Sunflower Brown Flour and adding some fennel seed to the mix. The quantity of fennel seed can be adjusted to suit your taste. Some white bread flour in the mix helps to keep a light texture.

Pane Tipo di Altamura

Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. Made from Semola Rimacinata (re-milled semolina), and is naturally leavened, its characteristics are a thin dark crust with a lovely soft yellow crumb.

Focaccia Golosa

A satisfying lunch treat, a hearty Focaccia with toppings. Feeds 1–4 ;)

Basil Pesto

Our homemade Basil Pesto is served with lunch on our "Discover Italian Baking" Day. We've published the recipe by popular request from the students on the course!