Making focaccia is a lot more straightforward than it seems, and with this foolproof recipe, there is no reason not to give it a go. The secret to this dish’s vibrant flavour lies in three simple toppings that are a Mediterranean trifecta by definition: tomatoes, olives and feta. This recipe serves eight and can be made in just one hour (30 minutes of prep time and 30 minutes of baking time).
Sharing it online, Good Food stated: “Bake this moreish focaccia with the flavours of the Med – it’s ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia.”
Tomato and feta focaccia recipe
Ingredients
- 500g strong bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- Five tbsp olive oil, plus extra for the tin
- 200g cherry tomatoes, halved
- A small bunch of oregano, leaves picked, or use one tsp dried oregano
- 150g olives, pitted
- 100g feta, crumbled
Method
Put the flour, yeast, and two teaspoons of salt in a large mixing bowl and stir to combine. Pour in two tablespoons of the olive oil, then gradually add 350ml of lukewarm water while stirring continuously, until a tacky dough forms.
Transfer the dough onto a lightly floured surface, using a spatula or your hands to scrape it from the sides of the bowl. Knead for five to 10 minutes until the texture becomes smooth and less sticky. Move the dough into a clean bowl, cover with a tea towel, and leave it to rise for about one hour, or until it has doubled in volume.
Grease a shallow rectangular baking tray, approximately 20 x 30cm in size. Turn the risen dough into the tin and stretch it out using your hands until it fills the entire base and reaches the edges.
Cover once again with a clean tea towel and allow it to rise for an additional 35 to 45 minutes. While the dough is proving, place the tomatoes in a separate bowl, season them, sprinkle over the oregano, and drizzle with one tablespoon of olive oil. Mix gently and set aside.
Preheat the oven to 220C (or 200C for fan-assisted ovens), gas mark seven. Once the dough has risen again, evenly press the halved tomatoes into its surface, followed by the olives. Crumble the feta cheese over the top and press all the toppings down slightly with your fingertips. Drizzle with another tablespoon of olive oil and finish with a scattering of sea salt.
Bake in the oven for 25 to 30 minutes, or until the focaccia is well risen, golden brown, and crisp on top. While still hot, pour over the final tablespoon of olive oil. Allow to cool completely in the tin before cutting into portions.
This focaccia can be left in the tin or wrapped as individual pieces. It will stay fresh for up to two days if kept in an airtight container or wrapped securely.
