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Made using an overnight polish, a technique used to create more flavour and an open texture. Once the dough has fermented for 12 hour we then shape it, drizzle it with the finest extra virgin olive oil and sprinkled with sea salt and rosemary.
Round flattened shape, around12cm diameter with indented holes, flecks of salt and dried rosemary. Brown baked crust with an oily finish.
Manufactured in a factory that handles Nuts, Sesame, Milk, Eggs, Rye, Barley, Oats, Spelt, Soya, Mustard.