Feta & Sun-dried Tomato Focaccia

Feta & Sun-dried Tomato Focaccia
Recipe type: breads
Serves: ½ sheet pan
  • 4 ½ cups all-purpose flour
  • ½ tablespoon sea salt
  • 1½ tablespoons yeast
  • 2¼ cups warm water
  • 3 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup sun-dried tomato, finely diced
  • 1 tablespoon chopped fresh basil
  • ½ cup artichoke hearts, chopped
  • ½ tablespoon chopped fresh parsley
  • Extra virgin olive oil
  • Sea salt
  1. In a large mixing bowl, combine warm water and yeast.
  2. Let sit for 5 minutes.
  3. When the yeast is bubbly, add a cup of the flour and the salt; stir. Mixture should be smooth and slightly thickened.
  4. Add the olive oil, fresh herbs, sun-dried tomato, artichoke hearts and feta to the
  5. water and flour mixture.
  6. Stir using a wooden spoon.
  7. Add the rest of the flour while stirring. Dough should be slightly sticky and wet. Do not knead the dough.
  8. In a separate greased mixing bowl (grease mixing bowl with extra virgin olive oil), place dough and cover with plastic wrap.
  9. Put dough in a warm area and let rise until double, about an hour.
  10. Punch down dough after it has risen.
  11. Put dough on a greased sheet pan and let the dough rise for 30 minutes.
  12. Sprinkle top of dough with sea salt and drizzle with extra virgin olive oil.
  13. Place in oven and bake for 20 minutes, or until golden brown.
  14. When finished baking, let focaccia cool for 10 minutes before serving.


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