Quick No-Knead Focaccia with Olives, Tomatoes, Onions & Feta

Ingredients

• 2 cup All‑purpose flour (sifted)
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 2 tablespoon Olive oil (extra‑virgin)
• 3/4 cup Warm water (about 110°F / 43°C)
• 1/2 cup Kalamata olives (pitted and sliced)
• 1 cup Cherry tomatoes (halved)
• 1/2 cup Red onion (thinly sliced)
• 1/2 cup Feta cheese (crumbled)
• 2 tablespoon Fresh herbs (oregano & basil) (chopped)
• 1 pinch Sea salt flakes (to finish)

Instructions

1. Combine dry ingredients

   In the large mixing bowl whisk together the flour, baking powder, and salt until evenly distributed.

   Time: PT5M

2. Add wet ingredients and form dough

   Make a well in the center, pour in the warm water and olive oil, then stir with the whisk until a shaggy dough forms. Do not knead; the dough should be slightly sticky.

   Time: PT5M

3. Rest the dough

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes. This hydrates the flour and eliminates the need for kneading.

   Time: PT10M

4. Preheat oven

   While the dough rests, place the baking sheet in the oven and preheat to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

5. Prepare toppings

   Slice olives, halve the cherry tomatoes, thinly slice the red onion, crumble the feta, and chop the fresh herbs.

   Time: PT10M

6. Shape the focaccia

   Line the hot baking sheet with parchment paper. Transfer the rested dough onto the parchment and, using wet fingertips, gently stretch it to a 12‑inch rectangle. Dimple the surface with your fingertips and drizzle a little extra olive oil over the top.

   Time: PT5M

7. Add toppings and season

   Evenly scatter the olives, tomatoes, onion slices, and crumbled feta over the dough. Sprinkle a pinch of sea‑salt flakes and the chopped herbs.

   Time: PT2M

8. Bake

   Place the sheet in the preheated oven and bake for 25 minutes, or until the edges are golden‑brown and the top is crisp.

   Time: PT25M

   Temperature: 425°F

9. Cool and serve

   Remove the focaccia from the oven, let it rest on the sheet for 5 minutes, then transfer to a cutting board, slice, and serve warm.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole‑wheat flour
• Instead of Baking powder: Self‑rising flour (omit baking powder)
• Instead of Salt: Kosher salt
• Instead of Olive oil: Vegetable oil
• Instead of Warm water: Milk for richer crumb
• Instead of Kalamata olives: Green olives
• Instead of Cherry tomatoes: Regular tomatoes, diced
• Instead of Red onion: Yellow onion
• Instead of Feta cheese: Goat cheese, Vegan feta
• Instead of Fresh herbs (oregano & basil): Dried herbs (use 1 tsp)
• Instead of Sea salt flakes: Regular salt

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Chef’s knife
• Cutting board
• Oven mitts
• Serving plate or board (optional)

Critical Steps — Do Not Skip

• Mix dry ingredients and add wet ingredients without over‑mixing; the dough should remain slightly sticky.
• Dimple the dough with wet fingertips to create the classic focaccia texture.
• Bake until the crust is golden and crisp; under‑baking leads to a soggy interior.

Chef Tips from the Video

• Brush a thin layer of olive oil over the crust just before baking for extra shine.
• Use a mixture of coarse sea‑salt and flaky salt for texture.
• For extra flavor, drizzle a little balsamic reduction over the finished focaccia.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or plastic wrap; keep for up to 2 days.

Freezer: Cool completely, then wrap in foil and a freezer bag; freeze up to 1 month.

Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.

Make-Ahead Tips

• The dough can be mixed the night before and refrigerated; bring to room temperature before shaping.
• Toppings can be pre‑sliced and stored in an airtight container for up to 24 hours.