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