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, mix the flour with the water, the oil, the crumbled yeast, and the salt. Mix by hand or with an electric mixer fitted with dough hooks for a few minutes until you obtain a homogeneous mixture.
Add the turmeric and pepper and mix well until they are incorporated into the dough.
Oil a baking tray (preferably non-stick, otherwise use parchment paper) and pour the dough into the center, flattening it slightly.
Cover with plastic wrap and let rise for about 1 hour.
With slightly oiled hands, stretch out the dough and use your fingers to create the typical holes of focaccia.
Let it rest for another 40 minutes and in the meantime set the oven to 200 °C in static mode.
Finish with the olives and rosemary on the surface.
Mix 1 tablespoon of oil and 2 of water in a glass and sprinkle the surface of the focaccia.
Finish with some grains of coarse salt scattered on top.
Bake for 25/30 minutes or until golden.
Remove from the oven and let cool.
Store in a container for a few days; it is better to reheat it in the microwave or air fryer before eating. It can also be frozen and left to thaw at room temperature.
Perfect paired with cured meats and cheeses, or simply enjoyed on its own.
Italia
| Energy (kcal) | 206.4 |
| Carbohydrates (g) | 32.17 |
| of which Sugars (g) | 1.23 |
| Fat (g) | 7.57 |
| of which Saturates (g) | 0.99 |
| Protein (g) | 4.78 |
| Fiber (g) | 3.9 |
| Sale (g) | 2.14 |
