By Akshara
June 7, 2026
Greek focaccia bridges the gap between classic Italian baking techniques and the vibrant, salty flavours of a Mediterranean salad. This golden, olive-oil-drenched flatbread features a crisp exterior and a pillowy, dimpled interior, heavily studded with crumbled feta cheese, briny Kalamata olives, juicy cherry tomatoes, and fragrant wild oregano. It functions perfectly as an impressive centrepiece for a dinner party or a rustic bread for dipping.
12.5 cups strong bread flour  1 tsp instant yeast and 1 tsp sugar  1 cup warm water  1/4 cup extra virgin olive oil, divided  1/2 cup crumbled feta cheese  1/3 cup Kalamata olives, pitted and halved  1/2 cup cherry tomatoes, halved  1 tsp coarse sea salt and 1 tbsp dried oregano
Whisk the yeast, sugar, and warm water together, let it foam for 5 minutes, then mix with the flour, salt, and 2 tablespoons of olive oil until a sticky dough forms.
Knead the dough gently for 5 minutes, place it in a well-greased bowl, cover, and let it rise in a warm spot for 1 hour until doubled in size.
Turn the dough out into a well-oiled baking tin, stretch it gently to fit the corners, and use your fingertips to press deep dimples across the entire surface.
Press the halved cherry tomatoes, Kalamata olives, and crumbled feta firmly into the dimples, drizzle with the remaining olive oil, sprinkle with sea salt and oregano.
Bake at 220°C for 20 to 22 minutes until deeply golden.