Whipped Feta Garden on Golden Focaccia
A delectable combination of fluffy focaccia topped with creamy whipped feta and a colorful array of fresh toppings, perfect for any gathering.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Focaccia Dough
- 3 1/4 cups 3 1/4 cups (400g) all-purpose flour Soft base for airy bread.
- 2 tsp 2 tsp instant yeast To promote an airy texture.
- 1 1/2 tsp 1 1/2 tsp salt Enhances flavor.
- 1 1/2 cups 1 1/2 cups (360ml) warm water Crucial for activating yeast.
- 2 tbsp 2 tbsp olive oil (plus more for drizzling) Adds richness.
- to taste Flaky salt for topping Adds crunch.
For the Whipped Feta
- 200 g 200g feta cheese Creamy and tangy.
- 1/2 cup 1/2 cup Greek yogurt or labneh Thick and creamy.
- 2 tbsp 2 tbsp olive oil Adds richness.
- 1/2 1/2 garlic clove, grated Infuses flavor.
- 1/2 zest Zest of 1/2 lemon Adds freshness.
- to taste Salt and pepper to taste Essential for seasoning.
For the Toppings
- 1 cup Cherry tomatoes, halved Juicy bursts of sweetness.
- 1 Fresh herb sprigs (thyme, basil, dill, parsley) Aromatic and vibrant.
- to taste Edible flowers (nasturtiums, violas, pansies) Adds beauty.
- optional Cucumber ribbons, sliced radishes, microgreens Adds extra crunch.
Instructions
Make the Dough
- Mix the all-purpose flour, instant yeast, and salt in a large bowl.
- Pour in the warm water, stirring gently until the mixture becomes sticky.
- Knead the dough briefly on a floured surface until just smooth.
- Cover the bowl and set aside in a warm place for about one hour or until doubled in size.
Prepare for Baking
- Gently turn the risen dough onto a greased baking pan.
- Stretch and shape the dough to fit the pan, creating dimples with your fingers.
- Drizzle olive oil over the dough.
- Let it rise again for 30 to 45 minutes.
Bake to Perfection
- Preheat oven to 425°F (220°C).
- Bake the focaccia for about 25 to 30 minutes or until golden brown.
- Let it cool for a few moments before serving.
Whip up the Feta
- Combine feta cheese, Greek yogurt, olive oil, grated garlic, and lemon zest in a food processor.
- Blitz until smooth and spreadable. Season with salt and pepper to taste.
Slice and Serve
- Slice the cooled focaccia into squares and cut each horizontally to create pockets.
- Spread whipped feta inside each slice.
- Decorate with cherry tomatoes, herbs, and edible flowers.
- Finish with flaky salt and additional olive oil.
- Serve on a platter for guests to enjoy.
Notes
To store leftovers, use an airtight container for up to two days at room temperature or refrigerate for up to a week. Optionally prepare the dough in advance and refrigerate overnight.