Family friendly

Olive and feta brine focaccia

Name: Olive and feta focaccia recipe
Yield: 6
Ingredients: 650g plain flour; 20g instant dried yeast; 125g feta in brine (we used Aphrodite), brine reserved, feta cut into cubes, plus extra feta, to serve; 40.00 ml extra virgin olive oil, plus extra, to drizzle; Semolina, to dust; 100g whole seedless kalamata olives, drained; 125g trussed baby cherry tomatoes, halved, plus extra, roasted, to serve; 62.50 ml oregano leaves, finely chopped

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by Ellie and Sam Studd

Aug 22, 2024

This easy focaccia recipe is the perfect way to use the rest of the jar of feta in your fridge. The salty feta cheese matches perfectly with the sharp notes of the kalamata olives, while the baby truss tomatoes gives just the right balance of sweetness. Using a tablespoon of feta brine from the bottom of the tub adds a touch of depth to the dough making this bread the ultimate simple and delicious snack, perfect for sharing. Although, you may just want to keep it to yourself.

Recipe note: Begin this recipe at least 5 hours ahead. You’ll need a 23cm x 33cm baking dish.

4 1/3 cups (650g) strong (baker’s) flour
20g instant dried yeast
125g feta in brine (we used Aphrodite), brine reserved, feta cut into cubes, plus extra feta, to serve
2 tbs extra virgin olive oil, plus extra, to drizzle
Semolina, to dust
100g whole seedless kalamata olives, drained
125g trussed baby cherry tomatoes, halved, plus extra, roasted, to serve
1/4 cup oregano leaves, finely chopped

Method

1.

Combine the flour, 2 tsp salt flakes, 650ml warm water, yeast, 1 tbs reserved brine and oil in a stand mixer fitted with the dough hook. Knead on low for 8 minutes until the dough is combined and smooth (dough will be very wet).
2.

Transfer dough to a slightly oiled large bowl, cover with a damp tea towel and stand at room temperature for 3-4 hours, or until doubled in size and air bubbles appear throughout the dough.
3.

Preheat oven to 180°C/160°C fan-forced. Grease the base and sides of a 23cm x 33cm baking dish. Dust base and sides with semolina. Transfer dough to the prepared dish, gently pushing it to corners. Stand for a further 1 hour in a warm place, or until dough is puffed and top begins to bubble.
4.

Scatter dough with feta, olives, tomatoes and oregano, and season liberally with salt flakes. Drizzle generously with extra oil. Bake for 30 minutes, turning halfway, until lightly golden. Increase heat to 200°C/180°C fan-forced and cook for a further 10-15 minutes until golden and focaccia is cooked through when a skewer inserted in the centre comes out clean or with just a few crumbs.
5.

Stand for 5 minutes on a wire rack before serving. Sprinkle with extra feta and serve with extra roasted tomatoes on top.