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.
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
0.06 tsp
Salt*
1 tbsp
Oil*
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.