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This Mediterranean focaccia bread is a soft oil infused flatbread topped with Mediterranean rub, plump cherry tomatoes, and salty feta cheese, perfect accompaniment to soup or with dip as an appetizer.
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Rosemary Tomato Feta Focaccia
Focaccia is one of my favorite breads, its golden and crispy on the outside and soft and airy on the inside. This Mediterranean take is topped with cherry tomatoes, rosemary salt, and salty feta cheese. This bread is versatile, you can top it with oil packed sun-dried tomatoes or pesto if you want to mix things up.
Mediterranean focaccia is my favorite appetizer when we have dinner parties. When our friends get here, I am always still cooking dinner, so I make sure to have some fresh baked focaccia as an appetizer. I love this bread with simple olive oil dip, bacon cheese dip, or my favorite baked goat cheese and bruschetta dip. Focaccia and dip can be a whole meal!
How to Make Mediterranean Focaccia Bread
First assemble the following ingredients:
- Olive oil (¾ cup) – High-quality olive oil is essential for giving focaccia its signature rich, fruity flavor and crispy crust.
- Warm water (1 cup) – Warm water activates the yeast, ensuring the dough rises properly for a light, airy texture.
- Active yeast (2 ¼ tsp) – Yeast is the key leavening agent that helps the dough rise and develop its soft, pillowy structure.
- Honey (¼ tsp) – A touch of honey feeds the yeast and adds a subtle sweetness to balance the savory flavors.
- All-purpose flour (2 ½ cups) – This versatile flour provides the perfect balance of structure and tenderness for focaccia.
- Rosemary sea salt (1 tsp) – Rosemary sea salt enhances the bread’s flavor with a fragrant, herbal kick and a touch of crunch.
- Mediterranean rub (1 tbsp) – This blend of herbs and spices infuses the focaccia with bold, aromatic Mediterranean flavors.
- Cherry tomatoes (1 cup) – Juicy, sweet cherry tomatoes add bursts of flavor and a pop of color to the bread.
- Feta cheese (½ cup) – Crumbled feta brings a tangy, creamy contrast to the focaccia’s savory toppings.
Use this Method
Bloom Yeast. Mix the warm water, yeast, and honey in a large bowl and let the yeast bloom.
Form Dough. Add the flour, ¼ cup olive oil and rosemary sea salt to the yeast mixture and stir with a fork until the flour has been hydrated and a dough forms. Turn out the dough onto a floured surface and knead dough until combined and smooth, about five minutes.
Rise. Add 2 tbsp olive oil to a clean bowl and roll dough ball in oil to coat, this prevents dough from sticking. Cover with a kitchen towel or plastic wrap and let rise for one hour.
Spread. Coat the sides and bottom of a 9×13” baking dish with butter. Drizzle 2 tbsp olive oil into the dish and spread up the sides (both butter and olive oil prevent sticking).
Dimple. Add the dough to the dish and use your hands to stretch and shape the dough to the size of the pan. Use your finger tips to make dimples in the dough.
Top. Pour the remaining olive oil over bread and sprinkle with the Mediterranean Rub, using your hands to spread the oil and seasoning over the top of the dough. Add tomatoes and feta on top and press the toppings into the dough.
Second Rise. Leave uncovered and allow to rise at least 1 hour.
Bake. Preheat oven to 450ºF. Bake for 15-20 minutes or until the bread is golden brown and cooked through.
Enjoy! Serve fresh alongside pasta or with oil and vinegar for dipping. Enjoy!
Tips and Tricks for Making Mediterranean Focaccia
Use High-Quality Olive Oil: Opt for extra virgin olive oil for a rich, authentic flavor.
Let the Dough Rise Twice: Allow the dough to rise both before and after shaping to achieve a light, airy texture.
Hydrate Your Dough: Focaccia dough should be wetter than typical bread dough for a soft, pillowy crumb.
Don’t Skip the Dimples: Pressing your fingers into the dough creates the signature dimples that hold olive oil and toppings.
Incorporate Herbs Early: Mix herbs like rosemary or thyme into the dough for a more infused flavor.
Top Strategically: Distribute toppings like olives, cherry tomatoes, or caramelized onions evenly to avoid soggy spots.
Generously Oil the Pan: This ensures a crispy, golden crust and prevents sticking.
Sprinkle Sea Salt Before Baking: Adds a burst of flavor and a delightful crunch to the crust.
Use a Hot Oven: Bake at a high temperature (around 425°F/220°C) for a perfect crust and soft interior.
Cool Slightly Before Serving: Allow the bread to rest for 5-10 minutes to lock in moisture and flavor.
Experiment with Toppings: Try feta cheese, sun-dried tomatoes, or even anchovies for a Mediterranean twist.
Store Properly: Keep leftovers in an airtight container to maintain freshness, and reheat in the oven to revive crispiness.
FAQs
All-purpose flour works well, but for a chewier texture, you can use bread flour.
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it to room temperature before shaping and baking.
The dimples help trap olive oil and toppings, ensuring even distribution and preventing the dough from puffing unevenly during baking.
I use butter and olive oil to prevent the bread from sticking.
Yes, focaccia freezes well. Wrap it tightly in plastic wrap and foil, and store for up to 3 months. Reheat in the oven to restore its texture.
Popular toppings include olives, cherry tomatoes, sun-dried tomatoes, caramelized onions, feta cheese, and fresh herbs like rosemary or thyme.
Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to revive the crispiness.
Dense focaccia usually results from insufficient proofing time, overly dense flour, or not enough hydration in the dough.
What to Eat with Rosemary Feta Focaccia Bread
Dips – Try Olive Oil Dip, Bacon Cheese Dip, or Baked Goat Cheese and Bruschetta Dip.
Grilled Vegetables. Zucchini, eggplant, and bell peppers drizzled with olive oil and herbs are a great side.
Hummus. A creamy, garlicky dip that pairs beautifully with the bread’s olive oil and herb flavors.
Tzatziki. A refreshing yogurt and cucumber dip that complements the savory toppings.
Greek Salad. Crisp vegetables, feta cheese, and olives dressed in lemon and olive oil make a perfect pairing.
Marinated Olives. Enhance the Mediterranean experience with a variety of marinated olives.
Shakshuka. Use the focaccia to scoop up the rich, spiced tomato and poached egg dish.
Grilled Halloumi. The salty, crispy cheese pairs well with the bread’s soft interior and crispy crust.
Roasted Red Pepper Spread. Sweet and smoky, this spread adds a flavorful contrast.
Charcuterie Board. Pair with cured meats, cheeses, and pickled vegetables for a satisfying spread.
Try these soups with your bread:
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Mediterranian Focaccia Bread
Equipment
Ingredients
- ¾ cup olive oil
- 1 cup warm water, between 110 and 115 degrees
- 2 ¼ tsp active yeast
- ¼ tsp honey
- 2 ½ cups all-purpose flour
- 1 tsp rosemary sea salt, or regular sea salt
- 1 tbsp Mediterranean rub
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
Instructions
- Mix the warm water, yeast, and honey in a large bowl and let the yeast bloom.
- Add the flour, ¼ cup olive oil and rosemary sea salt to the yeast mixture and stir with a fork until the flour has been hydrated and a dough forms. Turn out the dough onto a floured surface and knead dough until combined and smooth, about five minutes.
- Add 2 tbsp olive oil to a clean bowl and roll dough ball in oil to coat, this prevents dough from sticking. Cover with a kitchen towel or plastic wrap and let rise for one hour.
- Coat the sides and bottom of a 9×13” baking dish with butter. Drizzle 2 tbsp olive oil into the dish and spread up the sides (both butter and olive oil prevent sticking).
- Add the dough to the dish and use your hands to stretch and shape the dough to the size of the pan. Use your finger tips to make dimples in the dough.
- Pour the remaining olive oil over bread and sprinkle with the Mediterranean Rub, using your hands to spread the oil and seasoning over the top of the dough. Add tomatoes and feta on top and press the toppings into the dough.
- Leave uncovered and allow to rise at least 1 hour.
- Preheat oven to 450ºF.
- Bake for 15-20 minutes or until the bread is golden brown and cooked through.
- Serve fresh alongside pasta or with oil and vinegar for dipping. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
