Greek Focaccia

Topped with vegetables and feta cheese, these individual focaccia make a perfect appetizer; or add a green salad for a light lunch.

Greek Focaccia


8 (5-inch) flat breads



Prep Time


Bake Time

18 to 22 minutes

Rise Time

1 hour

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  • Dough
  • 1-3/4 to 2-1/4 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1 tablespoon olive oil, pure OR olive canola blend
  • 1/2 teaspoon sweet basil
  • 1/2 teaspoon leaf oregano
  • Topping
  • 1 small red onion, sliced in rings
  • 3 tablespoons olive oil, pure OR olive canola blend
  • 4 ounces feta cheese
  • 1 jar ( ounces) artichoke hearts, well drained and chopped
  • 1 can (2.25 ounces) sliced black olives, well drained
  • 1 cup sliced fresh mushrooms


  1. Combine 1 cup flour, undissolved yeast and salt in a large mixer bowl. Heat water and oil until very warm (120° to 130°F); stir into dry ingredients. Stir in basil, oregano and enough remaining flour to make soft dough. Knead dough on a lightly floured surface until dough is smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
  2. While dough rests, heat 1 tablespoon olive oil in a medium skillet and sauté onion rings until softened. Set aside for topping.
  3. Divide dough into 8 equal portions; form each into smooth ball. Roll each ball to 4-inch round. Place on greased baking sheets.
  4. Use a wooden spoon to make indentations in dough at 1-1/2-inch intervals. Brush focaccia evenly with 2 tablespoons oil. Top each with cheese, artichokes, olives, mushrooms and sautéed onions, dividing evenly. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  5. Bake at 400°F for 18 to 22 minutes, or until done. Serve immediately.
  6. Note: Focaccia can be reheated in 350°F oven for 5 to 10 minutes. If needed, cover loosely with foil to prevent additional browning.

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