Crusty white rolls

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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!

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Now, to make something tasty!

The Classic Bacon Butty

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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

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