Sun-Dried Tomato Focaccia
Serves 2 | with Olives
Focaccia comes together in no time with pre-made pizza dough. This verison is studded with olives and sun-dried tomato pesto for the perfect pasta side!
Allergens:
Hvede
•Milk
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.
Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
340 g
Pizza Dough
30 g
Mixed Olives
¼ cup
Sun-Dried Tomato Pesto
¼ cup
Parmesan Cheese, shredded
113 g
Baby Tomatoes
Not included in your delivery
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Calories650 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber4 g
Protein19 g
Cholesterol10 mg
Sodium1360 mg
Trans Fat0.3 g
Potassium400 mg
Calcium225 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•8x8" Baking Dish
•Measuring Spoons
Cooking Steps
1
- 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.
2
- Meanwhile, halve tomatoes.
- Drain, then roughly chop olives.
3
- 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.
4
- Allow focaccia to cool for 5-6 min.
- Remove focaccia from the dish. Slice and serve.
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