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Sun Dried Tomato Focaccia with Feta and Kalamata Olives

Ingredients

  • 300 ml (1 ¼ cups) water 
  • 35 ml (2 tbsp) olive oil 
  • 1 ½ teaspoon salt
  • 2 tablespoon dry active yeast
  • 1 tablespoon sugar
  • 500 g (3 cups + 2 tbsp) strong white flour

Toppings

  • 1 medium red onion
  • 100 g (3.5 oz) feta, crumbled
  • 75 g (2.5 oz) kalamata olives
  • 75 g (⅓ cup) sun-dried tomatoes, toughly chopped
  • Fresh thyme

Instructions

    1. Preheat the oven at 230˚C (450˚F).
    2. Transfer the dough to a baking pan (I used a 45.5 x 37.5 x 3.9 cm pan) brushed with olive oil. Spread it out evenly and make dimples with your fingers.
    3. Sprinkle the toppings on the focaccia.
    4. Bake for 20-25 minutes until golden and slightly crispy.
    5. Allow the focaccia to cool before cutting it into pieces. This recipe yields 12 pieces.

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