Basil, Olive and Feta Foccacia
Basil, Olive and Feta Foccacia takes around 45 minutes from beginning to end. For $1.1 per serving, you get a side dish that serves 8. One portion of this dish contains around 12g of protein, 13g of fat, and a total of 341 calories. If you have all purpose unbleached flour, feta, olives, and a few other ingredients on hand, you can make it. This recipe is liked by 3 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is awesome. Try Mango And Feta Salad With Black Olive And Thai Basil, Sundried Tomato,Olive,Rosemary and Thyme Foccacia Bread, and Lemon and Basil Eggs over Foccacia for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 475 ml all purpose unbleached flour
- 475 ml flour
- 130 ml warm water
- 0.5 package active yeast
- 235 ml warm water
- 1 pinch salt
- 15 ml olive oil
- 8 servings olives
- 8 servings feta
- 8 servings basil
- 8 servings course salt
Instructions
- 1
First off, mix the flours together and whisk so they are combined well.
- 2
This recipe requires you to make a sponge. For this you take 1/2 cup of flour and place in a large bowl with the half cup warm water and the yeast. Cover the bowl with plastic and let stand anywhere from 2-8 hours. This is to allow it to ferment, I personally couldn't wait the whole time, I think I made it a minute past the 2 hour mark.
- 3
Stir in the 1 cup of water a little at a time.
- 4
Add in the salt and just enough of the flour to make the dough pull away from the sides of the bowl.
- 5
Turn the dough out onto a floured surface and knead enough flour to make a soft dough. It should be smooth and elastic.
- 6
Place dough in a lightly oiled bowl, turning to coat the dough ball lightly, and cover.
- 7
Place in a warm place where a draft cannot get to it and allow to rise about 1 hour.
- 8
Prep a large baking pan (pizza pan works well) by either taking an oiled napkin and running it around the pan or line with parchment paper.
- 9
Punch the dough down and allow to rest 10 minutes.
- 10
Oil your hands and place dough in the pan.
- 11
Brush the top of the dough with oil then, using your fingers, make deep dimples in the dough, about 1/2 inch. Cover with plastic again and let rest in a warm place for 30 minutes.
- 12
Preheat the oven to 400F(200C).
- 13
Take the olives, feta and basil and spread on top of the foccacia.
- 14
Sprinkle salt on top and place in oven.
- 15
Bake 18 - 20 minutes or until golden. Check about half way through and deflate any large bubbles with the poke of a knife.
- 16
When done cooking, place on a rack to cool for about 15 - 20 minutes.
- 17
This bread is very versatile. You can make it into small mini loaves (as in the original recipe) or in a big one like I did. You can also top it with a number of different ingredients, just let your craving drive you :D!