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Adding Greek flavors to focaccia bread can brighten any meal. Try the following recipes with friends and family, adding your favorite Greek olives and cheeses for a personalized touch.

Greek Focaccia Bread with Herbs

2 cups warm water (about 105-115 degrees F)
2 teaspoons active dry yeast
4 1/2 cups unbleached, all purpose flour
1 teaspoon Greek sea salt
3 tablespoons Greek extra virgin olive oil, plus more as needed
24 black or green Greek olives of your choice, pitted and halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
1 teaspoon Greek dried oregano

Place the 2 cups warm water in a large mixing bowl. Add the dry yeast, stir, and let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups of the flour and the salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic for about 10 minutes, adding more flour by the tablespoonful if the dough is sticky as you go. Form the dough into ball. Oil a large bowl and place the dough inside, turning it around to coat with the oil. Cover with plastic wrap and let rise in warm spot in the kitchen until doubled in size, about 1 1/2 hours. Punch down the dough. Knead the dough into a ball and return to same bowl. Cover with plastic wrap and allow it to rise in a warm spot until doubled again, about 45 minutes.
Coat a 15 by 10-inch baking sheet with about 1 tablespoon of oil. Punch down dough. Transfer to the prepared baking sheet. Using fingertips, press out the dough to a 13 by 10-inch rectangle. Let the dough rest for about 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle the olives, rosemary, and oregano evenly over the top. Allow the dough to rise uncovered in a warm spot until puffy, about 25 minutes.
Preheat the oven to 475 degrees F. Press fingertips all over dough, forming the focaccia bread’s characteristic dents. Bake the bread until golden brown and crusty, about 20 minutes. A knock on the bread should sound hollow. Serve warm or at room temperature.

Greek Focaccia with Feta and Tomatoes

Focaccia pizza. Photo: jeffreyw, via Wikimedia Commons

2 cups warm water (about 105-115 degrees F)
2 teaspoons active dry yeast
4 1/2 cups unbleached, all purpose flour
1 teaspoon Greek sea salt
3 tablespoons Greek extra virgin olive oil, plus more as needed
2-3 small-medium plum tomatoes, thinly sliced
1 cup crumbled feta, Dodonis or Arachovas work well here
1 teaspoon Greek dried oregano
Freshly ground pepper, to taste

Place the 2 cups warm water in a large mixing bowl. Add the dry yeast, stir, and let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups of the flour and the salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic for about 10 minutes, adding more flour by the tablespoonful if the dough is sticky as you go. Form the dough into ball. Oil a large bowl and place the dough inside, turning it around to coat with the oil. Cover with plastic wrap and let rise in warm spot in the kitchen until doubled in size, about 1 1/2 hours. Punch down the dough. Knead the dough into a ball and return to same bowl. Cover with plastic wrap and allow it to rise in a warm spot until doubled again, about 45 minutes.
Coat a 15 by 10-inch baking sheet with about 1 tablespoon of olive oil. Punch down dough. Transfer to the prepared baking sheet. Using fingertips, press out the dough to a 13 by 10-inch rectangle. Let the dough rest for about 10 minutes.
Preheat the oven to 400 degrees F. Cover the dough and allow to rise in a warm spot for about 25 minutes.
Press fingertips all over dough, forming the focaccia bread’s characteristic dimples. Brush the dough with olive oil. Place the sliced tomatoes on the dough. Sprinkle with the feta and oregano evenly over the top. Add freshly ground pepper to taste. Bake until golden brown, about 20-25 minutes. Serve warm or at room temperature.

The post Delicious Greek-Inspired Focaccia Bread Recipes appeared first on The National Herald.

Source: The National Herald
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