Greek Focaccia

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Topped with vegetables and feta cheese, these individual focaccia make a perfect appetizer; or add a green salad for a light lunch.

8 (5-inch) flat breads
1-3/4 to 2-1/4 cups bread flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/2 teaspoon salt
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon sweet basil
1/2 teaspoon leaf oregano
1 small red onion, sliced in rings
3 tablespoons olive oil, divided
4 ounces feta cheese
1 jar (6 ounces) artichoke hearts, well drained and chopped
1 can (2.25 ounces) sliced black olives, well drained
1 cup sliced fresh mushrooms

Combine 1 cup flour, undissolved yeast and salt in a large mixer bowl. Heat water and oil until very warm (120o to 130oF); stir into dry ingredients. Stir in basil, oregano and enough remaining flour to make soft dough. Knead dough on a lightly floured surface until dough is smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.

While dough rests, heat 1 tablespoon olive oil in a medium skillet and sauté onion rings until softened. Set aside for topping.

Divide dough into 8 equal portions; form each into smooth ball. Roll each ball to 4-inch round. Place on greased baking sheets. 

Use a wooden spoon to make indentations in dough at 1-1/2-inch intervals. Brush focaccia evenly with 2 tablespoons oil. Top each with cheese, artichokes, olives, mushrooms and sautéed onions, dividing evenly. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400oF for 18 to 22 minutes, or until done. Serve immediately.

Note: Focaccia can be reheated in 350oF oven for 5 to 10 minutes. If needed, cover loosely with foil to prevent additional browning.

Total Time
Rise Time 1 hour
Bake Time 18 to 22 minutes
Nutritional Facts
Total Fat grams 11.00
Saturated Fat grams 3.00
Cholesterol milligrams 15.00
Sodium milligrams 370.00
Total Carbohydrates grams 32.00
Sugar grams 1.00
Dietary Fiber grams 2.00
Protein grams 8.00
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