Gio Baby Focaccia

Individual focaccia, Ideal for a quick lunch — bake in a preheated oven only

Crafted in the traditional Italian way - using premium flour, pure olive with a slow fermentation process that develops flavour and texture. 

The dough is then frozen at its peak locking in the freshness and preserving the artisan quality until the moment it reaches your kitchen.

From freezer to oven it delivers the unmistakeable aroma, softness, and the golden crust that makes real Italian focaccia unforgettable. (280g)

Mamma Focaccia Fermentation

“This is the moment our focaccia comes alive.”
Authentic Italian Fermentation — The Gio Way.
What you see in this stage of the process isn’t just dough…
It’s life, it’s time, and it’s the true art of Italian fermentation.
Those smooth, natural air bubbles form slowly while the dough rests —
created only with flour, water, olive oil, salt, and patience.
No shortcuts. No artificial rising agents.
Just pure, traditional fermentation the Italian way.
These bubbles are the secret behind our famous soft, airy, cloud-light focaccia.
When you bake it at home, they expand and create that beautiful honeycomb texture —
crispy on the outside, tender inside, full of flavour.
Every focaccia we make begins with this moment.
It’s what makes Gio Focaccia Dough® truly authentic, truly natural, and truly Italian.

GIO FOCACCIA DOUGH® — DEFROSTING & BAKING GUIDE

1. Overnight Defrosting (Best Results)

• Take the dough out of the freezer at 9–10pm.
• Leave it on the kitchen table with the film still on.
• Rest overnight at 18–20°C.
• By morning the dough will double in size.

2. Preparing to Bake

• Remove the film.
• Drizzle extra-virgin olive oil.
• Massage the dough gently.

Option A – Classic Focaccia (Dimpled)
• Press with fingertips to create dimples.
• Add olive oil, rosemary, sea salt, onions, tomatoes.
• Rest 20 minutes to rise again.

Option B – Soft Deep Focaccia (No Dimples)
• Do not press the dough.
• Brush olive oil and add toppings.

3. Baking (Home Oven)

• Temperature: 200–220°C
• Time: 18–20 minutes
• Use middle shelf (gas, electric or fan oven)
• Bake until golden with a soft airy crumb.

Tip from Gio
“The longer you leave it overnight at 18–20°C, the better it becomes. From freezer to table, it will be beautiful.”