Focaccia – mit Rosmarin Trüffelblog Pilzen und Waldboden

Pilzen und Waldboden

Dieses Produkt weist keinen intensiven Trüffelgeruch auf

carbohydrates 57 g

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Focaccia – mit Rosmarin Trüffelblog Pilzen und WaldbodenCreated patiently by master baker Marco from Piedmont. Mixed from the renowned 00 flour, yeast and fresh spring water. The focaccia al rosmarino is baked for exactly 21 minutes until golden brown, after being coated with longing sea salt, rosemary and fine olive oil and shaped. Nutritional values per 100 g Energy 1937 kJ (462 kcal), fat 20 g, of which saturates 4. 4 g, carbohydrates 57 g, of which sugar 2. 5 g, protein 12 g, salt 2. 2 g Ingredients