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Sun-Dried Tomato Focaccia
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Sun-Dried Tomato Focaccia

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


/ serving 2 people

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


0.06 tsp



Nutrition Values

Calories630 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate83 g
Sugar7 g
Dietary Fiber4 g
Protein21 g
Cholesterol0 mg
Sodium1250 mg
Trans Fat0.1 g
Potassium450 mg
Calcium300 mg
Iron8.5 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.


8x8" Baking Dish
Measuring Spoons


Prep dough

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.

Assemble and bake

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.

Finish and serve

Allow focaccia to cool for 5-6 min. Remove focaccia from the dish. Slice and serve.