Simone's Artisan Tuscan Focaccia

Reheat from frozen

Step 1: Preheat oven to 180°C, place frozen focaccia directly onto an oven rack.

Step 2: Bake for 10-12 minutes or until crisp and golden. (Alternatively place in the air-fryer for 5-8 minutes on 160°C)

Step 3: Remove from the oven and slice into portions.

*Cooking times and temperatures provided are guidelines and may vary depending on individual oven types

Ingredients: Flour (gluten, wheat), dry yeast, sea salt, oil, rosemary.

CONTAINS: GLUTEN, WHEAT

As a starter or side

• Warm in the oven for 5–8 minutes until golden and aromatic, then serve alongside your favourite antipasto platter - think marinated olives, prosciutto, salami, and aged cheeses.
• Tear into pieces and enjoy with olive oil and balsamic vinegar for dipping.

With mains

• Perfect for soaking up rich pasta sauces like Simone’s Bolognese, slow-cooked ragùs, or hearty stews.
• Serve alongside soups such as minestrone, pumpkin, or tomato basil — its airy crumb makes it ideal for dipping.

As a sandwich base

• Slice horizontally and fill with grilled vegetables, mozzarella, and pesto for a rustic panini.
• Try it with roasted chicken, rocket, and aioli for a simple but elevated lunch.

As an entertaining hero

• Cut into small squares and top with cherry tomatoes, buffalo mozzarella, and fresh basil for Italian-style bruschetta bites.
• Toast lightly and use as a base for mini pizzas — simply add your favourite toppings and grill.
• Perfect alongside a cheese or charcuterie Board

A simple indulgence

• Enjoy it warm straight from the oven with a drizzle of olive oil, a sprinkle of flaky sea salt, and maybe a touch of rosemary — just as you would in an Italian bakery.

Hi, I'm Simone

I grew up in a small medieval hilltop village in Tuscany. My mother is from Sardinia, so I also have a big family there and feel blessed to be of both origins. The Sardinian culture is very rich in tradition, art and folklore as well as cooking. One of the Blue zones of centenaries is there.

Tuscany is rich in art, music, community, and food as well.My mother is a great cook, and my Sardinian family has been involved in hospitality for many years and I remember going to this big kitchens, cool rooms, waiting sections and back of the bar to visit my relatives running a famous golf course resort in South Sardinia

I always considered myself to be a good cook, creating traditional Tuscan regional dishes using single ingredients.I really became passionate about pizza making 25 years ago once I left Italy. In Italy there are many ways of pizza formats, so I never felt the need to make it. I could eat any meal of the day.

Discover Simone's other meals here