Rustic Tomato, Feta, Kalamata Olive and Oregano Focaccia

This Rustic Tomato, Feta, Kalamata Olive & Oregano Focaccia is a hand-crafted, slow-rise flatbread made with high-quality organic flour and yeast, and organic extra-virgin olive oil. Each half slab (cut from a 9×13 pan) is gently stretched, dimpled, and baked in olive oil, creating a soft, airy interior with a light, open crumb.

The texture is all about contrast: a crisp, olive oil–baked crust gives way to a soft, pillowy interior, with juicy, blistered tomatoes, creamy pockets of feta, and savory Kalamata olives nestled throughout. Careful resting time allows the dough to develop flavor and structure before baking.

Ripe tomatoes are torn into rustic, irregular pieces, allowing their natural juices to mingle with the olive oil and focaccia dough as they bake. The tomatoes become tender and blistered, with caramelized edges and an intense, concentrated flavor that brings a bright, fresh quality to the rich focaccia.

Creamy, tangy feta is generously scattered over the surface, melting and browning in places as it bakes, while Kalamata olives add a deep, savory saltiness and a wonderfully meaty texture. Together, the tomatoes, feta, and olives create a delicious balance of sweet, tangy, salty, and savory flavors.

Fragrant oregano is scattered over the focaccia before baking, infusing the tomatoes and olive oil with its warm Mediterranean character. A generous drizzle of extra-virgin olive oil and a light sprinkling of flaky salt bring everything together.

This focaccia is made with a slow-rise dough using yeast, allowing time for the dough to develop flavor and structure before baking.

Hand-ripped ripe tomatoes, creamy feta, Kalamata olives, fragrant oregano, flaky salt, and beautiful extra-virgin olive oil—simple Mediterranean ingredients, thoughtfully prepared and baked into a rustic, deeply flavorful focaccia.

I can’t wait to bake this for you!