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From @Good Food

Greek Salad Focaccia

50 min · Serves 8 · 380 kcal

50 mintotal
20 minhands on
11steps
8servings

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Ingredients

For the dough

  • 500 g strong white bread flour
  • 7 g instant yeast (1 sachet)
  • 1 tsp fine salt
  • 350 ml lukewarm water
  • 3 tbsp extra virgin olive oil, plus extra for the tin

For the topping

  • 200 g cherry tomatoes, halved
  • 75 g kalamata olives, pitted
  • 1 tsp dried oregano
  • 100 g feta cheese, crumbled
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt flakes

For the focaccia

    Method

    For the dough

    1. Mix the flour, yeast, salt, water, and 1 tbsp olive oil together in a large bowl until a sticky dough forms.

    2. Knead the dough inside the bowl or on a oiled surface until smooth and elastic, about 10 minutes.

    3. Pour 2 tbsp olive oil into a shallow baking tray and place the dough inside, turning it to coat both sides in oil.

    4. Cover the tray loosely and leave the dough to rise in a warm spot until doubled in size, about 1 hour.

      Then 60 min of waiting

    For the topping

    1. Mix the halved cherry tomatoes with olive oil, dried oregano, and a pinch of salt in a small bowl.

    For the focaccia

    1. Preheat the oven to 425°F (220°C).

    2. Press your fingers deep into the risen dough to dimple the entire surface.

    3. Scatter the tomato mixture, olives, and crumbled feta evenly across the dough, pressing them gently into the dimples.

    4. Drizzle with 1 tbsp olive oil and sprinkle with sea salt flakes.

    5. Bake until golden brown and crisp on the bottom, 20–25 minutes.

      Then 20 min of waiting

    6. Leave to cool in the pan for 10 minutes before slicing into squares. Serve: holds well

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