Gio Signature Selection Box - Italian Focaccia & Pizza Dough

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.”

Raw - Frozen - Bake at Home

Ingredients
Caputo “00” flour, water, semolina, olive oil, salt, yeast.

Prepared using Mamma Focaccia mother dough.

Allergy Advice: Contains wheat (gluten).

Nutrient Per 100g
Energy 915 kJ / 216 kcal
Fat 1.1 g of which saturates 0.2 g
Carbohydrate 43 g of which sugars 1.2 g
Fibre 2.8 g
Protein 8.6 g
Salt 0.9 g