Focaccia with tomatoes, olives and feta

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5 from 1 vote

Focaccia with tomatoes, olives and feta

A focaccia full of Greek flavours.

Prep Time20

Cook Time20

Resting time (includes dough proofing)1 40

Total Time2 20

Course: Light meal, Main Course

Cuisine: Greek, Italian

Servings: people

Calories: 588kcal

Author: Mia Kouppa

Equipment

Baking sheet, 9 x 13 inches
Stand mixer with dough hook attachment

Ingredients

1 cup warm water
2 teaspoons dry yeast
1 teaspoon sugar
2 1/2 cups all purpose flour
1/2 cup olive oil, (divided), plus more for the pan and drizzling on top of the focaccia
1 teaspoon salt
2 garlic cloves, peeled and kept whole
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/3 cup Kalamata olives, pitted and sliced
2 medium tomatoes, cut into thin rounds
1/4 cup Greek feta, crumbled
1/4 teaspoon dry oregano

US Customary - Metric

Instructions

In the bowl of a stand mixer, combine the warm water, the yeast and the sugar. Let stand for 5-10 minutes, until you see bubbles forming.
1 cup warm water, 2 teaspoons dry yeast, 1 teaspoon sugar
Add the flour, 1/4 cup of the olive oil, and the salt. Mix on low speed using the dough hook attachment of your stand mixer for a few minutes until the dough is smooth. It will be a little sticky; this is normal.
2 1/2 cups all purpose flour, 1 teaspoon salt, 1/2 cup olive oil, (divided), plus more for the pan and drizzling on top of the focaccia
Remove the dough from the bowl and shape it into a ball. Transfer your dough to a bowl that you have brushed with olive oil.
Cover the dough with plastic wrap and place it in a warm, draft free location for approximately 1 hour, until it has doubled in size.
Meanwhile, in a small sauce pot, heat up the remaining 1/4 cup of olive oil, add the sprigs of fresh rosemary, thyme and the garlic cloves. Heat for 5-10 minutes over low heat, making sure the garlic doesn't burn. Remove from heat, discard the garlic cloves,(if you'd like.. we personally like to add the garlic cloves on our focaccia) and let stand.
2 garlic cloves, peeled and kept whole, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
Once the dough has risen, lightly oil a 9 X 13 inch baking sheet, with about 1 1/2 tablespoons of olive oil, (not the one that you just heated up). Punch the dough down a bit, and place it onto the baking sheet. Using your fingers, stretch it into a rectangle. It doesn't have to be perfect. Keep stretching until you reach the desired shape.
Using your fingertips, dimple the dough all over. Remove the fresh herbs from the heated oil mixture, and drizzle 2 tablespoons over the dough.
Cover the dough loosely with plastic wrap, place in a warm draft-free location and let it rise again for another 20 minutes.
Preheat your oven to 425 degrees Fahrenheit.
Place the olives over the dough, by pressing them down gently.
1/3 cup Kalamata olives, pitted and sliced
Arrange the tomato slices over the dough, sprinkle the tomatoes with some salt, and top with the crumbled feta cheese.
2 medium tomatoes, cut into thin rounds, 1/4 cup Greek feta, crumbled
Drizzle the remaining 2 tablespoons of the herb-infused olive oil over the tomatoes, olives and feta. Sprinkle the dry oregano all over your focaccia.
1/4 teaspoon dry oregano
Bake in the middle rack of your oven for 20 minutes, or until the underside of your dough and the edges are golden brown.
Remove from the oven, and let your focaccia sit for 5-10 minutes to cool. Transfer your focaccia to a wire rack to allow it to cool for another 10 minutes. Enjoy!

Notes

If the tomatoes are very juicy, we suggest you place them on paper towels for a few minutes to absorb the excess liquid.

The oil we suggest you line your pan with might seem like a lot, but this is what will give the focaccia that crunchy bottom.

You can cut the focaccia in squares, in triangles, or in rectangles.

Nutrition