Gluten-free focaccia

Description

Frozen gluten-free focaccia in a baking tin, with deglutinated wheat starch, water, maize starch, dextrose, vegetable fibre, maize sourdough, red teff flour, lentil flour, olive oil, rosemary, salt and fresh gluten-free yeast. Preparation: remove from freezer and wait 30 minutes before consumption; the product is cooked but can be reheated to a maximum of 140°C. Ideal product to be stuffed with vegetables and cold cuts, or used as a base for pizza.