Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
In a bowl, put the bread mix, the yeast crumbled with your hands, the sugar, the oil, the maple syrup, the pinch of fine salt, and the water.
Mix with an electric mixer fitted with dough hooks for about 5-7 minutes or until the mixture, initially irregular and lumpy, becomes smooth and homogeneous.
Line a baking pan with parchment paper and oil it. Then pour in the dough and level it with the help of a spatula using gentle movements.
Oil the surface to prevent it from drying out during rising, cover, and let rise for 1 hour and a half / 2 hours in the turned-off oven.
Pit the cherries: if you have a pitter, good for you; otherwise, cut them in half and remove the pit.
When the time is up, the dough will have risen but not doubled. Press the cherries into the surface, making sure to cover it completely.
Sprinkle the 2 tablespoons of sugar over the surface of the focaccia.
Bake at 200° for about 30 minutes in a preheated oven, making sure that for the last 10 minutes you place it in the lower part of the oven for 5 minutes and during the last minutes turn on the grill.
Before cutting it, wait for it to cool.
It keeps for up to 3 days in an airtight container in the fridge or in the freezer for 2/3 months.
If you do not have a cherry pitter, be patient and cut them in half to remove the pit.
Italia
| Energy (kcal) | 181.97 |
| Carbohydrates (g) | 42.6 |
| of which Sugars (g) | 17.39 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 3.98 |
| Fiber (g) | 2.19 |
| Sale (g) | 0.56 |
