Our Greek-inspired focaccia recipe captures the spirit of a summer table in full bloom- light, golden, and beautifully rustic.
Topped with sweet cherry tomatoes, delicate slices of zucchini, paper-thin cut Spanish onion and buttery green olives, it’s a vibrant, garden-fresh take on the classic.
A good drizzle of olive oil and a generous sprinkle of sea salt tie everything together, adding crunch and depth. Serve it as part of a mezze spread, alongside dips and chilled wine, or simply tear into it while it’s still warm.
It’s unfussy, irresistibly moreish, and totally transportive- like biting into a warm loaf from a village oven somewhere in the Aegean.
(Serves 6–8)
Ingredients
For the dough
-400gm strong white bread flour
-1 tsp fine sea salt
-7gm (1 sachet) instant yeast
-325ml lukewarm water
-2 tbsp extra virgin olive oil, plus more for the tray and finishing
For the topping
-200g cherry tomatoes, halved
-1 small zucchini, thinly sliced into ribbons or rounds
-1 small Spanish (red) onion, thinly sliced
-A handful of green olives, pitted and cut
-1 tsp dried oregano
-Flaky sea salt, to sprinkle
-Freshly ground black pepper
Method
-In a large bowl, mix the flour, salt, and yeast. Add the lukewarm water and olive oil, stirring until a sticky dough forms.
-Knead the dough on a floured surface for 8–10 minutes until smooth.
-Transfer to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.
-Once risen, stretch and press the dough into a tray lined with baking paper that’s been drizzled with a drop off olive oil.
-Preheat the oven to 220°C (200°C fan).
-Dimple the dough with your fingertips, then arrange the cherry tomatoes, zucchini, onion, and green olives over the top.
-Drizzle generously with olive oil, then sprinkle with dried oregano, flaky sea salt, and black pepper.
-Bake for 20–25 minutes until puffed and golden.
-Let it cool slightly before slicing and serving.
Image and Recipe by IN+SIGHTS GREECE ©
