Loaded Foccacia with Pesto, Roast Peppers and Rosemary
A light and delicious focaccia loaded with homemade basil pesto, roast red and yellow peppers and rosemary! So Italian, Fantastica!
How to re-heat your pie.
To re-heat your pie, place on a baking tray (if foil dish removed) or simply place the foiled pie in a pre-heated oven for 25 minutes at 180°C/160°C Fan/Gas mark 4. If the top of the pie becomes too dark cover with foil.
The foil dish can be removed either before or after the pie has been baked, whichever you find easiest.
The pies can be microwaved, removing foil dish first, but the pastry will not be crisp or as delicious! It is far better to re-heat in the oven.Defrost fully before baking and consume within 3 days.
The pies can be frozen for up to 6 months.
Ingredients and Allergies
FOCACCIA with BASIL PESTO, ROAST PEPPERS and ROSEMARY
Ingredients: Flour (WHEAT), Yeast, Onions, Water, Olive oil, Red and Yellow Peppers, Pinenuts (NUTS), Basil, Vegetarian Italian Hard Cheese (MILK), Garlic, Rosemary, Sugar, Sea Salt
Allergy Advice: For allergens and cereals containing gluten, please see ingredients in Bold.
May contain traces of Hazelnut, Cashew Nut and Pistachio Nut.
Made in a kitchen which also handles Nuts, Peanuts, Milk, Barley, Egg, Celery, Mustard, Sesame, & Sulphites.
We are happy to help with any questions or concerns you have regarding allergens.