Crusty white rolls
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam
My Stonebaked Italian Flatbreads are made with extra virgin olive oil and slowly fermented to create a soft dough. The dough is hand stretched and baked on hot volcanic stone to give a truly authentic taste.
Simply serve warm with your favourite toppings and so versatile there’s loads of ways to enjoy them, BBQ, top & bake, microwave or even pan fry!
Available at...
Now, to make something tasty!
The Classic Bacon Butty
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate
Ingredients
Nutritional Information
Wheat Flour, Water, Rye Flour, Yeast, Wheat Gluten, Salt, Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid).
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of sesame seeds, milk and soya.
​
Storage: Store in a cool, dry place. Packaged in a protective atmosphere.
Suitable for vegetarians
Baking Instructions
Remove all packaging. Place on a baking tray in the middle of a pre-heated oven 220°C, 200°C fan, Gas Mark 7 for 8-10 minutes.
​
For a crisper crust, lightly sprinkle with water before baking.
​
Allow to cool for 2 minutes on a wire
rack before serving.
Check out my other breads
