Individual Baby Focaccia

Perfect for lunch, light meals, or sharing.

Raw - Frozen - Bake at Home

Crafted the traditional Italian way using premium flour, pure olive oil, and a slow natural fermentation process that develops deep flavour and a beautifully light texture.

Each focaccia is frozen at its peak to lock in freshness and preserve its artisan quality — ready for you to bake fresh in your own oven.

From freezer to oven, it delivers the unmistakable aroma of real Italian focaccia, with a golden crust and a soft, airy interior.

Why It’s Special

Authentic Italian Fermentation — The Gio Way

This is where our focaccia comes to life.

Made using only flour, water, olive oil, salt, and time — no shortcuts, no artificial rising agents.
During slow fermentation, natural air bubbles develop within the dough, creating that signature light, cloud-like texture.

When baked, these bubbles expand into a beautiful honeycomb crumb — crispy on the outside, soft and full of flavour inside.

It’s simple, natural, and truly Italian.

Defrosting & Baking Guide

1. Overnight Defrost (Best Results)
• Remove from freezer at 9–10pm
• Leave on kitchen surface (18–20°C) with film on
• By morning, dough will have doubled in size

2. Prepare to Bake
• Remove film
• Drizzle extra virgin olive oil
• Gently handle the dough

Classic Focaccia (Dimpled)
• Press fingertips to create dimples
• Add toppings (olive oil, rosemary, sea salt, etc.)
• Rest 20 minutes

Soft Focaccia (No Dimples)
• Leave dough untouched
• Add oil and toppings

3. Bake
• 200–220°C
• 18–20 minutes
• Middle shelf
• Bake until golden with a soft, airy crumb

Gio Tip

The longer it rests overnight at room temperature, the better the flavour and texture.