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Village-salad focaccia

Feta, Tomato & Olive Focaccia with Oregano (Greek-Inspired)

Creamy-salty feta, sweet burst cherry tomatoes, briny Kalamata olives and a heavy hand of dried oregano — a sun-warmed Greek-inspired focaccia.

Total
4.2 hr
Hands-on
25 min
Hydration
76%
Skill
beginner
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By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending

Illustration of Feta, Tomato & Olive Focaccia with Oregano (Greek-Inspired)
Recipe visualization — not a photograph of this bake.

The short version

Drain halved cherry tomatoes, bake them with olives into a focaccia whose dough salt is cut to 1.6% (feta and olives are salty), add crumbled feta partway through so it softens without drying, and finish with dried oregano and olive oil.

Why this works

Cherry tomatoes hold a lot of water; halving, salting and draining them concentrates their sweetness and stops them soaking the crumb. Feta dries out and turns chalky if it bakes the whole time, so it goes on partway through to warm and soften. Feta and Kalamata olives are salty enough that the dough salt is dropped to 1.6%.

The schedule

~35m hands-on of 4.2h total · same day

  • Mix & fold · 35m
  • Bulk ferment · 2h
  • Proof · 1h
  • Bake · 24m
  • Cool · 15m

Terracotta is active work; olive is unattended rising; red is the bake.

Ingredients

Batch:
Dough
Topping

Method

  1. 1

    Mix

    Whisk flour and yeast, add water and the 25 g olive oil, then the reduced salt. Mix to a shaggy, sticky dough.

    Look for: Wet and tacky, clinging to the bowl.

  2. 2

    Bulk ferment with folds

    Do 3 sets of stretch-and-folds over the first hour, then let the dough rise until nearly doubled.

    Look for: Bubbly and domed; the dough feels airy and extensible.

  3. 3

    Prep and drain the tomatoes

    Halve the cherry tomatoes, toss with a small pinch of salt, and drain cut-side down in a colander 15 minutes. Pat dry. Pat the olives dry too.

    Look for: The tomato halves look drier and more concentrated, with juice released into the colander.

    Avoid: Do not skip draining — undrained tomatoes flood the crumb and give a soggy center.

  4. 4

    Pan and proof

    Oil a 30×40 cm sheet pan well, transfer the dough, stretch toward the corners, and proof until puffy.

    Look for: It fills most of the pan and jiggles when nudged.

  5. 5

    Dimple, add tomatoes and olives, start baking

    Dimple the dough, press in the drained tomatoes (cut-side up) and olives, drizzle with olive oil, and bake at 230°C/450°F for the first 14 minutes. Hold the feta back.

    Look for: The top begins to set and color; tomatoes start to blister.

  6. 6

    Add feta partway, finish baking

    Pull the pan, scatter the crumbled feta over the top, and return to bake 8–10 minutes more until the focaccia is deep gold and the feta is warmed with lightly golden edges.

    Look for: Feta softens and takes a little color at the edges but stays creamy, not chalky-dry.

    Avoid: Adding feta at the very start dries it to a chalky crust — add it partway through.

  7. 7

    After baking: oregano and oil

    Turn out onto a rack, drizzle with olive oil, and shower with dried oregano and black pepper. Cool 10–15 minutes before slicing.

    Look for: The oregano perfume lifts as it hits the warm oil; the top is glossy.

What good looks like

  • Crumb: Open and airy with juicy tomato and creamy feta pockets.
  • Crust: Crisp base; golden top with blistered tomatoes and softened feta.
  • Height: About 3 cm tall.
  • Color: Deep gold with charred tomato edges.

If something went wrong

SymptomLikely causeFix
Soggy centerTomatoes not drainedHalve, salt and drain the tomatoes 15 minutes and pat dry before topping.
Chalky, dried-out fetaFeta baked the whole timeAdd the feta partway through so it warms and softens without drying.
Too saltyFull dough salt kept with salty feta and olivesCut dough salt to about 1.6% and pat the olives dry.

Full troubleshooting guide →

Storing & reheating

Storage: Best the day it is baked. Keep wrapped and refrigerated up to 2 days.

Freezing: Freeze cooled pieces up to 1 month; texture of the feta softens on thawing.

Reheating: Warm in a 200°C/400°F oven 4–6 minutes to re-crisp the base.

Contains wheat/gluten and dairy (feta).

Tools & ingredients for this focaccia

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Core pantry

Fresh — buy local

You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.

Frequently asked

Why add the feta partway through instead of at the start?
Feta dries out and turns chalky if it bakes the whole time. Adding it partway lets it warm and soften at the edges while staying creamy.
Do I really need to drain the tomatoes?
Yes — cherry tomatoes hold a lot of water. Halving, salting and draining them concentrates the flavor and prevents a soggy center.

Keep baking

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Same-Day FocacciaTomato FocacciaCheese FocacciaOlive FocacciaVegetarian FocacciaFocaccia for Aperitivo

Source: https://www.focacciarecipe.com/recipes/feta-tomato-olive-oregano-focaccia · © 2026 FocacciaRecipe.com

In editorial development — this recipe has not yet completed physical bake-testing.