Feta and Sundried Tomato Foccaccia

Luba  Dube
by Luba Dube
1 Focaccia
40 min

My greatest challenge for 2020 was conquering my fear of baking with yeast. The first ever loaf I made last year was an absolute disaster (I attempted Brioche - what a chump!). The bread was extremely overproved, and smelled a lot like a brewery. Looking back, I realise I should have attempted easier recipes first and mastered the basics before attempting more complicated recipes. Safe to say, I’ve made a lot of progress since then, and I’m happy to share that with you!

This focaccia is absolutely perfect for beginners and master bakers alike. It’s one of my absolute favourite Italian breads, it’s like eating pizza but bread - I absolutely adore it! I love to experiment with different flavours and additions and this sun dried tomato and feta was an absolute winner!

Make the dough

Leave to prove

Proved and ready to assemble

Place dough in oiled pan and add toppings and another drizzle of olive oil.

Slice into thick chunks


Feta and Sundried Tomato Foccaccia
Recipe details
  • 1  Focaccia
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 500g bread flour
  • 7g (one packet) instant yeast
  • 2 tsp salt
  • 8 tbsp olive oil
  • 1.5 cups lukewarm water
  • 100g Feta, cubed
  • 100g Sun dried tomatoes, chopped

Place the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the salt into the other side. Make a well in the middle of the flour and add 2 tablespoons of oil and then gradually add the water until you have a slightly sticky dough - you may need slightly more or less water.
Sprinkle a clean counter with flour and tip the dough onto it then knead for 5-10 mins until your dough is soft and smooth. Tip: you can use your stand mixer for this. Place the dough into a clean oiled bowl, cover with a towel and leave to prove for at least 1 hr until doubled in size in a warm environment, or a bit longer in a cooler place.
Oil a rectangle pan (13 x 9 in) with a tablespoon or two of olive oil then place the dough into the pan stretching to reach the edges. Cover with a tea towel and leave to prove for another 45 mins.
Heat the oven to 220C (430 F). Press your fingers into the dough to make dimples. Drizzle over 2 tbsp olive oil then press pieces of sundried tomato and feta into the dimples.
Bake for 20-25 mins until golden. Whilst the bread is still hot, brush with 2 tbsp olive oil. Serve warm or cold. Enjoy!