Freshly Baked 4-Cheese Focaccia by Makati Shangri-La

TASTING NOTES FROM THE CURATOR

With a history reaching even before the Roman Empire, Italians have long invented different spins to this versatile flatbread. And the culinary experts at Makati Shangri-La are no different.

A beautiful focaccia recipe that perfectly suits the Filipino palate while staying true to its Mediterranean origins, the 4 Cheese Focaccia by Makati Shangri-La is a hearty and delicious feast. Soft and moist when pulled apart, this fragrant flatbread is made of premium olive oil and fresh herbs, topped with 4 cheeses of Brie, Manchego, Emmental and Gruyere for a beautiful, golden-brown crust and a creamy, sharp taste that contrasts with the herbal quality of this bread.

PREPARATION OR PAIRINGS

An incredibly versatile bread, this 4 Cheese Focaccia can be served as an appetizer, a side dish to soups and salads or eaten as a snack with a cup of Italian Caffe Karoma L’Espresso Moka coffee.

In Roman times, focaccia was used as a dipping bread with soups or olive oil. So why not do as the Romans do! Enjoy this bread, warmed and toasted, with a simple dipping sauce of Olive Oil with a dash of balsamic vinegar such as our Fattoria Estense Aged 3 Years Balsamic Vinegar. A simple and beautiful start to your Italian dinner menu!

MADE WITH LOVE BY MAKATI SHANGRI-LA

With three globally culinary and gastronomy R&D centres in China, the Shangri-la brand has always been at the forefront of bringing Asian luxury hospitality and culinary experience to the Philippines and the world at large.

Bring home the flavours of this timeless 5-star hotel at the heart of Makati City with Makati Shangri-La’s timeless array of breads and pastries.

Made with the utmost care and commitment to quality by its artisan pâtissiers, these breads and pastries are baked fresh in the early mornings, carefully wrapped and delivered to you on the same day by the team of The Bow Tie Duck.

Storage Instructions

Baked fresh on Saturday mornings at Makati Shangri-La. Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.

To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.