Basil, Olive and Feta Foccacia

Golden crust, savory heart! This Basil, Olive & Feta Foccacia is pure joy. 😋 Let's bake! 👨‍🍳

1. What to Know First:

Basil, Olive, and Feta Focaccia is a delightful Mediterranean bread, perfect as an appetizer or a light meal. The combination of fresh basil, salty olives, and creamy feta creates an explosion of flavors in every bite.

2. Ingredients List:

• 2 cups (475 ml) all purpose unbleached flour
• 2 cups (475 ml) whole wheat flour
• 1/2 cup (130 ml) warm water (warmer than room temp but not warm enough to be uncomfortable to the touch)
• 1/2 package (1 teaspoon/5ml) active dry yeast
• 1 cup (235 ml) warm water (same as the first)
• 1 pinch a good of salt
• 1 tablespoon (15 ml) olive oil
• sliced olives
• crumbled feta
• fresh basil, cut into thin ribbons
• of course salt

3. Step-by-Step Instructions:

Begin by preparing the focaccia dough and letting it rise until doubled in size. Then, gently press the dough into a baking sheet, drizzle with olive oil, and scatter the basil, olives, and feta over the top. Bake until golden brown and fragrant.

Step 1: Combine the flours

Begin by mixing all the flours together in a large bowl. Use a whisk to ensure they are thoroughly combined and evenly distributed. This step is important for a consistent dough texture.

Step 2: Prepare the sponge

To create the sponge, combine 120 ml of flour, 120 ml of warm water, and the yeast in a large bowl. Cover the bowl tightly with plastic wrap. Let it rest for 2–8 hours to ferment. A longer fermentation will enhance the flavor.

Step 3: Incorporate the water

Gradually stir in 240 ml of water, adding it a little at a time. Ensure the water is fully incorporated into the sponge mixture. This slow addition helps to prevent lumps and creates a smooth base for the dough.

Step 4: Add salt and flour

Incorporate the salt and add just enough flour to the mixture until the dough starts to pull away from the sides of the bowl. This indicates that the dough is beginning to form its structure. Be careful not to add too much flour at once.

Step 5: Knead the dough

Turn the dough out onto a lightly floured surface. Knead in enough flour to create a soft, smooth, and elastic dough. This process develops the gluten and gives the focaccia its chewy texture.

Step 10: Transfer to the pan

Lightly oil your hands to prevent sticking. Place the dough in the prepared baking pan. Gently spread the dough to fill the pan evenly. Oiling your hands will make this process easier.

Step 14: Sprinkle with salt

Sprinkle a generous amount of salt on top of the toppings. The salt enhances the flavors of the toppings and the bread itself. Coarse sea salt is recommended for the best texture and taste.

Step 15: Bake the focaccia

Place the pan in the preheated oven and bake for 18–20 minutes, or until golden brown. Halfway through baking, check for large bubbles and deflate them with a knife. This ensures an even surface.

Step 16: Cool on a rack

When done, remove the focaccia from the oven and place it on a wire rack to cool for 15–20 minutes. This allows air to circulate and prevents the bottom from becoming soggy. Allowing the focaccia to rest will also make it easier to cut and serve.

Step 17: Enjoy your focaccia

This bread is versatile and can be made into mini loaves or a large one. Feel free to experiment with different toppings. Let your cravings guide you to create your perfect focaccia!

4. Serving Suggestions

Serve the focaccia warm, cut into squares or wedges. It's delicious on its own or alongside a simple salad or soup. A glass of crisp white wine would complement the flavors beautifully.

5. Nutrition

Serving size: 8 servings, Calories: 341kcal, Protein: 12g, Fat: 13g, Carbohydrates: 47g, Fiber: 5g, Sugar: 0g, Cholesterol: 27mg, Sodium: 856mg

6. Final Touch:

Basil, Olive, and Feta Focaccia is a simple yet elegant bread that's perfect for any occasion. Its vibrant flavors and satisfying texture make it a crowd-pleaser. Give it a try and share the deliciousness!