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By Lacey (Lace Bakes)

Greek Salad Focaccia

Name: Greek Salad Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean, Greek, European
Ingredients: 1 batch of focaccia dough - my overnight, same-day and sourdough focaccia dough recipes can be found in the Lace Bakes Community on Whisk or on my Whisk Profile.; Extra virgin olive oil to drizzle; Handful of cherry tomatoes, sliced in half; handful of kalamata olives; thinly sliced green bell peppers; red onions sliced into rings; handful cubed feta cheese; 4 Tablespoons extra virgin olive oil; 2 teaspoons red wine vinegar; generous pinch of flaky sea salt - generous; 1/2 teaspoon dried oregano; Fresh oregano leaves to top focaccia

10 steps

Prep:20minCook:25min

Greek salad, but make it focaccia. All the components of a zesty and bright Greek salad baked onto focaccia. Cherry tomatoes, Kalamata olives, red onions, green bell peppers, feta are all marinated in a Greek salad dressing of extra virgin olive oil, red wine vinegar, sea salt and oregano before topping off the focaccia dough with all of it! This is brilliant paired with my creamy tzatziki dip recipe for dipping. Check out my Whisk profile or the Lace Bakes community on Whisk for the recipe!

Updated at: Thu, 17 Aug 2023 11:30:30 GMT

Nutrition balance score

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Ingredients

12 servings

Focaccia base

1batch of focaccia dough

my overnight, same-day and sourdough focaccia dough recipes can be found in the Lace Bakes Community on Whisk or on my Whisk Profile

extra virgin olive oil

to drizzle

For the Greek salad topping

4 tablespoonsextra virgin olive oil

2 teaspoonsred wine vinegar

flaky sea salt

generous

½ teaspoondried oregano

Fresh oregano leaves

to top focaccia

Instructions

Step 1

Follow the recipe instructions for the dough. As the dough is proofing in the oiled tray before baking, you can start prepping your toppings.

To make the marinated Greek salad topping

Step 2

In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, flaky sea salt and dried oregano. Place tomatoes, kalamata olives, green bell peppers, red onion and feta into the same bowl and coat all of the veggies/cheese with the dressing. Let sit for at least 15 minutes so the veggies can release some of their water and the flavours can meld.

Assembling and baking the focaccia

Step 3

Preheat oven to 220C/430F. Place the rack of your oven near the bottom of the oven (this helps the bottom to crisp up).

Step 4

Once your dough is fully proofed, drizzle a few spoonfuls of the Greek salad dressing (the juices that have accumulated at the bottom of the bowl) onto the dough. Dimple the dressing into the dough.

Step 5

Now place the cherry tomatoes, olives and feta cheese into the dimples you've made in the dough. Gently press the bell pepper and red onion rings on top of the dough.

Step 6

Pick some fresh oregano off of its stalk, drizzle a little olive oil onto the leaves and then dot the oregano across the top of the dough.

Step 7

Finish with sprinkle of flaky sea salt and dried oregano.

Step 8

Now bake for about 22-26 minutes. You'll need to bake this longer than you'd bake a normal to account for the moisture content in the veggies.

Step 9

Remove from oven, then remove from baking tray at let cool for at least 15 minutes before cutting in.

Step 10

This focaccia is delicious when dipped into tzatziki. For obvious reasons, I didn't include cucumber into the toppings you bake onto the bread but the tzatziki will tick that component off the Greek salad list!