Greek Foccacia Bread
Infused with the vibrant flavors of the Mediterranean, this Greek Focaccia Bread is a delightful twist on the classic Italian favorite. The fluffy, golden dough is enriched with honey and olive oil for a hint of sweetness and richness, while rustic toppings like tangy crumbled feta cheese, briny Kalamata olives, and aromatic fresh rosemary and oregano elevate each bite. Minced garlic adds a savory depth, and the light dimples pressed into the dough help the herbaceous olive oil seep into every crevice for an irresistibly moist and fragrant loaf. Perfect as a standalone snack, a side dish for soups and salads, or as an accompaniment to a mezze platter, this Greek-inspired focaccia is as versatile as it is delicious. Easy to prepare at home, it's a must-try for bread enthusiasts and Mediterranean cuisine lovers alike!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 milliliters Warm water
- 80 milliliters Olive oil
- 1 tablespoon Honey
- 10 grams Salt
- 100 grams Kalamata olives (pitted and halved)
- 100 grams Feta cheese (crumbled)
- 2 sprigs Fresh rosemary
- 1 sprig Fresh oregano
- 2 cloves Garlic (minced)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
Add 50 milliliters of olive oil, salt, and flour to the yeast mixture. Mix the ingredients until a dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 220°C (430°F) and lightly grease a 9x13 inch baking pan with olive oil.
Punch down the risen dough and transfer it to the prepared pan. Stretch and press the dough evenly across the pan using your fingers to create dimples in the surface.
Drizzle the remaining olive oil evenly over the dough. Sprinkle the minced garlic, rosemary leaves, oregano leaves, Kalamata olives, and crumbled feta cheese over the top.
Let the dough rest for another 20 minutes to rise slightly.
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crisp on the edges.
Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
