The Sundried Tomato Focaccine

Make the side dish the main event with two generously topped focaccine with sundried tomatoes and basil pesto.


Sundried Tomatoes
Vegan Pesto

Flour Blend (Corn Starch, Inulin, Hypromellose, Guar Gum, Psyllium, Rice, Maize, Buckwheat, Potato Starch, Quinoa, Powder Sugar), Water, Sundried Tomato (23%)(Tomato, Sunflower Oil, Salt, Garlic, Oregano), Pesto (6%)(Basil, Sunflower Oil, Rehydrated Potato Flakes, Extra Virgin Olive Oil, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast Flakes, Pine Kernels, Garlic, Salt, Black Pepper, Ascorbic Acid), Olive Oil, Salt, Yeast.

Allergy Advice

For allergens, see ingredients in bold. Our pizzas are produced in a nut-free environment but we cannot guarantee 100% nut-free ingredients. Suitable for Vegans, Vegetarians & Coeliacs.

Gluten, Dairy & Soy Free

Cooking Instructions

From the Chiller

1. Preheat the oven to 220oC, Fan 200oC, Gas Mark 7. (Teo’s Tip – Be patient here, a super-hot oven makes all the difference!)
2. Remove the film, make sure toppings are spread evenly, and place them onto a baking tray. Cook for around 7 – 9 mins.
3. Once focaccine has started to brown and is hot to touch you’re good to go.

Teo's Tip:

From the Freezer

Cook following the instructions above but cook for around 8-10 minutes.

Teo's Tip:

Nutrition Information

Typical values (as prepared) Per 100g
Energy (kj/kcal) 966 / 229
Fat 6.1
of which saturates 0.9
Carbohydrate 40.6
of which sugars 2.1
Fibre 3.0
Protein 1.5
Salt 1.74

Storage Information

Keep chilled. Use by date on front of pack. Suitable for home freezing. Freeze on day of purchase, consume within 1 month.

Packaging recycling

Box is 100% plastic-free. Find out more at whiterabbitpizza.co.uk/packaging

How to recycle
Box suitable for home recycling.
Film can be recycled with bags at larger stores.

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