Basil, Olive and Feta Focaccia – 341 Calories, 94% Score, and Only $1.10 a Slice
Focaccia is the kind of bread that makes you look like a hero with minimal effort. A little patience, a lot of olive oil, and a few well‑chosen toppings turn simple flour and water into something golden, crisp‑crusted, and impossibly tender. This version leans into Mediterranean classics – briny olives, creamy feta, and fresh basil – to create a side dish that could easily steal the show from the main course. It serves eight, costs just over a dollar per slice, and has already earned a 94% spoonacular score from the three home bakers who have discovered it. Trust the score. Make the bread.
“I brought this to a dinner party and everyone assumed I'd spent hours on it. The feta gets all melty in the dimples, the olives add that salty punch, and the basil makes it smell like summer. It's now my go‑to for everything.”
Why This Focaccia Works
Great focaccia is about texture – a crisp, almost crackly exterior giving way to a soft, airy interior studded with irregular bubbles. That texture comes from a wet, sticky dough (high hydration) and a patient hand. This recipe uses a simple, no‑knead method that lets time do the work. A long, slow rise develops flavor and structure without any strenuous mixing. The dimpling – pressing your fingers into the proofed dough – isn't just decorative. It creates those iconic pockets that pool with olive oil and cradle the toppings.
The toppings here are chosen for balance. Briny Kalamata or Castelvetrano olives provide salt and a meaty bite. Creamy, tangy feta melts slightly into the dough, creating little pockets of richness. Fresh basil, scattered on after baking, adds a hit of brightness that cuts through the oil and cheese. Each slice delivers 12 grams of protein, 13 grams of satisfying fat, and 341 calories – substantial enough to be a light meal, but portioned as a side for eight. At $1.10 a serving, it's also a fraction of what you'd pay at a bakery.
Ingredients for Basil, Olive and Feta Focaccia
📋 Shopping List – Serves 8 (makes one 9x13‑inch sheet)
- 4 cups all‑purpose unbleached flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water – About 100°F
- ½ cup extra‑virgin olive oil – Divided, plus more for the pan
- 1 cup pitted olives – Kalamata, Castelvetrano, or a mix, roughly chopped
- 6 oz feta cheese – Crumbled into large chunks
- ½ cup fresh basil leaves – Torn or whole, for finishing
- Flaky sea salt – For sprinkling
All ingredients are naturally lacto‑ovo vegetarian.
Ingredient Notes
Flour. All‑purpose is perfect here – it gives you a tender crumb without being too chewy. Bread flour will yield a slightly chewier texture; feel free to use it if that's what you have.
Olives. Avoid canned olives – they're too soft and lack flavor. Good quality Kalamata or Castelvetrano olives from the deli section or a jar make all the difference. If they're very salty, give them a quick rinse.
Feta. Buy a block, not pre‑crumbled. Block feta is creamier and less dry. Crumble it yourself into large chunks – they'll stay intact during baking and create those irresistible molten pockets.
How to Make Basil, Olive and Feta Focaccia
1. Mix the Dough
In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water and ¼ cup of the olive oil. Stir with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry flour remains. It will be very wet – that's correct.
2. First Rise
Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 1½ to 2 hours, until doubled in size and bubbly. For even better flavor, you can refrigerate it overnight after the first 30 minutes.
3. Prepare the Pan
Pour 2 tablespoons of olive oil into a 9x13‑inch baking sheet or rimmed baking pan. Use your fingers to spread it evenly over the bottom and sides.
4. Second Rise
Gently scrape the dough out of the bowl and into the oiled pan. Using oiled fingers, gently stretch and press the dough to roughly fit the pan. Don't force it – if it resists, let it rest for 10 minutes and try again. Cover and let rise for another 45 to 60 minutes, until puffy.
5. Dimple and Top
Preheat your oven to 425°F. Oil your fingers again, then press straight down into the dough all over, creating deep dimples all the way to the bottom of the pan. Scatter the chopped olives and crumbled feta evenly over the surface, pressing them gently into the dimples. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with flaky sea salt.
6. Bake
Bake for 25 to 30 minutes, until the focaccia is golden brown and crisp on the edges. The internal temperature should reach about 200°F.
7. Finish and Serve
Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack. Scatter the fresh basil leaves over the top. Serve warm or at room temperature.
🍞 Pro Tips for Perfect Focaccia
- Don't skip the dimpling. Those deep wells aren't just for looks – they collect oil and create the signature focaccia texture.
- Use good olive oil. You can taste it in the finished bread. Save your best bottle for the final drizzle.
- Let it cool. I know it's tempting, but slicing too early will crush the airy crumb. Give it at least 20 minutes.
- Make it ahead. Focaccia is at its best the day it's baked, but day‑old slices are incredible toasted or used for sandwiches.
Serving Suggestions
This focaccia is remarkably versatile. Serve it:
- Alongside soup or salad. Tomato soup, minestrone, or a Greek salad are natural partners.
- As part of an antipasto platter. Pair with cured meats, marinated vegetables, and more cheese.
- For breakfast. Toasted with a poached egg on top is a revelation.
- As sandwich bread. Split a slice horizontally and fill with roasted vegetables, hummus, or turkey.
Recipe Variations
Once you've mastered the classic, try these simple twists:
- Mango and Feta Salad with Black Olive and Thai Basil: Not focaccia, but a stunning salad that uses similar flavors – perfect alongside.
- Sundried Tomato, Olive, Rosemary and Thyme Focaccia: Swap the fresh basil for rosemary and thyme, and add ½ cup chopped sundried tomatoes.
- Lemon and Basil Eggs over Focaccia: Top a warm slice with poached eggs, a drizzle of olive oil, and a squeeze of lemon. Brunch gold.
- Caramelized Onion and Olive Focaccia: Spread a layer of slowly cooked onions over the dough before adding the olives and feta.
Storage and Leftovers
Focaccia is best the day it's made, but it keeps surprisingly well. Store in an airtight container at room temperature for up to 2 days. To refresh, warm in a 350°F oven for 5 to 7 minutes. It also freezes beautifully – wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature, then reheat in the oven.
The 94% Spoonacular Score – What It Really Means
A 94% score on Spoonacular is elite. It places this recipe in the top tier of the platform's ratings, reserved for dishes that are exceptionally well‑liked, nutritionally balanced, and cost‑effective. The algorithm rewards its solid protein (12g), generous fiber, and glowing user feedback – only three reviews so far, but all three would make it again. That's a 100% return rate. In the world of home baking, three enthusiastic converts are worth more than a thousand passive page views. This focaccia is a quiet masterpiece.
🍕 The Final Verdict
Basil, olive and feta focaccia is proof that you don't need complicated techniques or obscure ingredients to create something memorable. A good dough, a hot oven, and a handful of Mediterranean staples are all it takes. It's affordable, adaptable, and deeply satisfying – the kind of recipe you'll reach for again and again. Three people have already discovered this. At $1.10 a slice, you can afford to join them.
Filed under: Focaccia · Baking · Vegetarian · Mediterranean · Side Dishes · Budget Recipes