Mediterranean-style focaccia

20 Jul

Mediterranean-style focaccia topped with red pesto, olives, feta and pine nuts.

Focaccia bread is very similar in style to a regular Italian pizza, but is usually a bit thicker and stuffed or topped with herbs and/or other ingredients. In this recipe, I have taken my favourite pizza dough and rolled it out thickly, then topped it with a red Moroccan style pesto, a sprinkle of parmesan cheese, sliced Calamata olives, feta and pine nuts. I serve it hot with a drizzle of extra virgin olive oil, some salt flakes and freshly ground black pepper, plus some Deluxe Hummus for dipping.

This is the perfect starter to a Mediterranean feast, or just as a snack on it’s own. Warning: this focaccia is very addictive! Enjoy!

Ingredients for dough: (serves 4-6 as a starter)

  • 2 cups (500 ml) flour
  • 2 t (10 ml) instant yeast
  • 1 t (5 ml) sugar
  • 1/2 t (2,5 ml) salt
  • 3/4 cup (185 ml) lukewarm water
  • 1 T (15 ml) olive oil

Ingredients for toppings: (these are just guidelines, adjust the quantities as you like!)

  • 2 T Medi Deli Casablanca Pesto
  • 2 T Medi Deli Grated Parmesan Style Cheese
  • 10 olives, halfed and stoned
  • some feta chunks
  • 1 T Medi Deli Pine Nuts
  • to serve: extra virgin olive oil, salt and pepper, Medi Deli¬† Humus Deluxe

Method:

  1. In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix untill a sticky dough forms. Knead untill the dough becomes soft and pliable. Cover and let it rise in a warm area for about 15-30 minutes until doubled in size.
  2. Pre-heat oven to 220 degrees Celsius for at least 20 minutes.
  3. On a well floured surface, roll out into an oval shape. Transfer to a large baking tray lined with baking paper.
  4. Spread with pesto, then use the blunt back end of a knife to poke holes in the surface (or use your fingers).
  5. Sprinkle with parmesan, top with olives, feta and pine nuts.
  6. Bake at 220 C for 12-15 minutes, or until golden brown and thoroughly cooked.
  7. Serve with an extra drizzle of olive oil, some salt flakes and freshly ground pepper, and a bit of humus on the side as a dip.

2 Responses to “Mediterranean-style focaccia”

  1. Adriana July 26, 2012 at 01:49 #

    Delicious! Definitely my kind of focaccia. Let’s see if yeast is good to me when I try it.

    • The Food Fox July 26, 2012 at 13:26 #

      Hey Adriana, I hope the yeast is good to you! Are you specifically intolerant to yeast?

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