Dried Tomato-Feta Focaccia

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 181.0
  • Total Fat: 2.5 g
  • Cholesterol: 2.0 mg
  • Sodium: 298.6 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Dried Tomato-Feta Focaccia calories by ingredient

Number of Servings: 12


    3 c. all- purpose flour (give or take 1/4 c.)
    1/2 c. warm water
    1 t. active dry yeast
    1 c. warm water
    1/3 c. snipped dried tomatoes (not oil packed)
    1 c. whole wheat flour
    1/2 c. crumbled reduced-fat feta cheese (approx. 2 oz.)
    1 clove garlic, minced
    1 t. salt
    1 T. olive oil
    1 T. grated Parmesan cheese


1. In a large bowl combine 1/2 c. all-purpose flour, 1/2 c. warm water, and yeast. Cover loosely with plastic wrap and let stand at room temperature for at least 8 hours to allow it to ferment.
2. In a small bowl combine 1 cup warm water and dried tomatoes. Let stand for 5 minutes. Gradually stir tomato mixture into the yeast mixture. Stir in whole wheat flour, feta, garlic, and salt. Stir in as much of the remaining all-purpose flour as you can. Turn out dough onto a slightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (about 8 to 10 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
3. Punch down dough. Turn out on a well-floured surface. Place a large bowl upside down over dough to cover it; let rest for 30 minutes.
4. Preheat oven and a bread stone (or use a baking sheet) to 475 F. Shape dough into an 11 inch circle by gently pulling and pressing with your fingertips, taking care to keep dough air bubbles in tact. Using your fingers, make 1/2 inch deep indentations every 2 inches in dough. Brush dough with oil; sprinkle with Parmesan cheese. Carefully slide dough to bread stone (or heated baking sheet).
5. Bake about 15 minutes or until golden brown, checking after 8 minutes and using a sharp knife to pop any large air bubbles. Using a large spatula, transfer focaccia to a wire rack. Cool about 15 minutes. Cut into 12 wedges.

Number of Servings: 12

Recipe submitted by SparkPeople user SPARAXIS.