Sun-Dried Tomato Focaccia as an extra
Serves 2
with Olives
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat)
30 g
Mixed Olives
(Contains Sulphites)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Wash and dry all produce. Grease an 8x8-inch baking dish with 1 tbsp oil. Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish. Set aside and let dough rest, 2-3 min.
While dough rests, halve tomatoes. Drain, then roughly chop olives.
Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.) Top dough with tomatoes and olives. Dollop sun-dried tomato pesto over top, then sprinkle with Parmesan and season with salt. Bake focaccia in the middle of the oven until golden-brown and cooked through, 14-16 min.
Allow focaccia to cool for 5-6 min. Remove focaccia from the dish. Slice and serve.
