Greek focaccia is a fluffy, olive oil rich no knead bread topped with feta, Kalamata olives, oregano, and bold Mediterranean flavor. This easy recipe walks you step by step through achieving a crispy golden bottom and soft, airy interior at home.
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There is something irresistible about warm bread drenched in olive oil.
Add briny Kalamata olives, creamy feta tucked into golden dimples, and fragrant herbs baked into every bite, and you have a showstopper.
This Greek focaccia blends classic Italian technique with Mediterranean flavor. It is not traditional lagana, which is flatter and sesame topped. Instead, this is a thick, fluffy focaccia infused with Greek ingredients and seasoned generously with my Greek seasoning.
It is simple. It is dramatic. And it tastes like something from a seaside bakery.
Why You’ll Love This Greek Focaccia
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No kneading required
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Crispy olive oil bottom
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Soft and airy interior
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Loaded with feta and Kalamata olives
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Bold Mediterranean flavor
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Uses The Spice Girl Kitchen Greek Seasoning for layered depth
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Perfect for dipping, sandwiches, or mezze boards
What Is Greek Focaccia?
Traditional Greek bread includes varieties like lagana bread, which is typically flatter and topped with sesame seeds.
Focaccia, on the other hand, is Italian and known for its airy crumb and olive oil rich crust.
This recipe combines the best of both worlds. We use the no knead focaccia method for structure and texture, then top it with classic Greek ingredients like feta, olives, oregano, and Greek seasoning.
The result is thick, fluffy bread with bold Mediterranean character.
Ingredients You’ll Need
For the Dough
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warm water
Bread flour gives the structure needed for tall, airy bubbles. Olive oil adds flavor and helps create the crisp bottom. Salt enhances flavor and strengthens gluten development.
For the Greek Topping
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optional thinly sliced red onion
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optional fresh parsley
Use feta in brine if possible. It melts slightly and browns beautifully. Kalamata olives provide that briny punch that defines Mediterranean flavor. The Greek seasoning ties everything together with layered herbs and aromatics.
How to Make Greek Focaccia
Mix the No Knead Dough
Whisk flour, salt, sugar, and yeast in a large bowl. Add warm water and olive oil. Stir until a shaggy, sticky dough forms. The dough will look loose. That is correct.
Cover tightly and let rise at room temperature for 3 to 4 hours until doubled and bubbly. For deeper flavor, refrigerate overnight.
First Rise
The dough should look airy and full of bubbles. If using the overnight method, allow it to sit at room temperature for 30 to 45 minutes before transferring to the pan.
Oil the Pan
Pour olive oil into a 9×13 metal baking pan. Coat the bottom and sides generously. This step creates the crispy olive oil crust that makes focaccia irresistible. Do not skimp here.
Stretch and Second Rise
Transfer the dough into the oiled pan. Gently stretch it toward the corners. If it resists, let it rest 10 to 15 minutes, then try again. Cover loosely and let rise another 45 to 60 minutes until puffy.
Dimple and Add Toppings
Preheat oven to 425°F. Oil your fingers and press deep dimples across the surface. Drizzle olive oil over the top. Sprinkle evenly with Greek seasoning.
Add Kalamata olives and crumbled feta. Press toppings lightly into the dough so they anchor during baking.
Bake Until Deep Golden
Bake 22 to 28 minutes until the top is golden and the edges are crisp. The bottom should be browned and crispy.
If the top browns too quickly, tent loosely with foil. Internal temperature should reach about 200°F.
Cool and Finish
Let cool in the pan for 10 to 15 minutes. Remove carefully. Sprinkle with fresh parsley if desired. Allow it to cool slightly before slicing so the crumb sets.
Tips for the Best Greek Focaccia
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Use a metal pan for the crispiest bottom
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Do not reduce the olive oil
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Let the dough fully rise before dimpling
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Press deep dimples to hold olive oil and toppings
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Use full fat feta for best texture
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Tent with foil if browning too fast
Pan Size and Texture Guide
- A 9×13 pan produces thick, fluffy focaccia.
- A rimmed sheet pan will create a thinner, crispier version.
Choose based on preference.
Variations and Flavor Add-Ins
You can customize this Greek focaccia easily:
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Add halved cherry tomatoes
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Add thin red onion slices
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Add fresh rosemary
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Add lemon zest before baking
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Brush with garlic olive oil after baking
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Slice horizontally for Mediterranean sandwiches
How to Serve Greek Focaccia
- Serve warm with olive oil for dipping.
- Pair with hummus or tzatziki.
- Use as sandwich bread for grilled chicken or lamb.
- Add to a mezze platter with marinated olives and marinated vegetables.
- It also pairs beautifully with soup or salad.
Storage and Reheating
- Store at room temperature for up to 2 days in an airtight container.
- Freeze for up to 2 months.
- Reheat at 350°F for 8 to 10 minutes to restore the crispy bottom.
Frequently Asked Questions
Is Greek focaccia authentic?
It is Mediterranean inspired. Traditional Greek bread is lagana. This recipe uses Italian focaccia technique with Greek flavors.
What is the difference between lagana and focaccia?
Lagana is typically flatter and sesame topped. Focaccia is thicker with olive oil rich dimples.
Can I use all purpose flour?
Yes, but bread flour produces better structure and rise.
Why didn’t my focaccia rise?
Your yeast may be expired, the room may be too cold, or the dough did not proof long enough.
Can I make this same day?
Yes. Allow 3 to 4 hours for the first rise and about 1 hour for the second rise.
Why is my bottom not crispy?
You likely did not use enough olive oil or your pan was not metal.
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Greek focaccia is the perfect combination of fluffy Italian bread technique and bold Mediterranean flavor with feta, olives, and aromatic herbs. Whether served warm with dips or sliced for sandwiches, this no knead recipe delivers bakery level results with minimal effort.
No Knead Greek Focaccia Bread
Ingredients
Equipment
Method
- Mix the dough: In a large bowl, whisk bread flour, salt, sugar, and instant yeast. Add warm water and 2 tbsp olive oil. Stir until a shaggy, sticky dough forms and no dry flour remains.
- First rise: Cover tightly and let rise at room temperature for 3–4 hours, until doubled and bubbly.
- Overnight option: Refrigerate 12–18 hours. Let sit at room temperature 30–45 minutes before continuing.
- Oil the pan: Pour 3 tbsp olive oil into a 9x13 metal baking pan. Tilt to coat bottom and sides well.
- Second rise in the pan: Scrape dough into the pan. Gently stretch toward the corners. If it springs back, rest 10–15 minutes and stretch again. Cover loosely and let rise 45–60 minutes, until puffy.
- Preheat and dimple: Preheat oven to 425°F. Lightly oil your fingertips and press deep dimples all over the dough.
- Top it: Drizzle remaining 2 tbsp olive oil over the top. Sprinkle Greek Seasoning evenly. Add feta, olives, and optional red onion. Press toppings lightly into the dough so they stay put.
- Bake: Bake 22–28 minutes until deeply golden on top and crisp at the edges. Optional: check internal temp, about 200°F.
- Cool and serve: Cool in the pan 10–15 minutes, then remove and cool slightly before slicing. Finish with parsley if using.
Video
Notes
- Active Dry Yeast Option: If you are using active dry yeast instead of instant yeast, dissolve it in 2 tbsp of the warm water from the recipe (105–110°F) and let it sit for 5–10 minutes until foamy. Then add it to the dough as directed. Rise time may be slightly longer.
- Pan tip: A metal pan gives you the crispiest bottom. Glass tends to brown less aggressively.
- Olive oil matters: Don’t reduce the oil in the pan. That is how you get the signature focaccia crust.
- Same-day timing: Plan for 3–4 hours first rise plus 45–60 minutes second rise. Cooler kitchens may need more time.
- Make-ahead: After the first rise, you can refrigerate the dough overnight for more flavor and better structure.
- Substitute for Greek seasoning: use 1 ½ tsp dried oregano + 1 tsp garlic powder + 1 tsp onion powder + black pepper
- Storage: Store airtight at room temperature up to 2 days. Reheat at 350°F for 8–10 minutes to re-crisp.
- Freezing: Slice, wrap well, and freeze up to 2 months. Reheat from thawed at 350°F until warmed through.
- Nutrition (per serving, 12 servings): 220 calories, 8g fat, 31g carbs, 6g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Greek Focaccia.
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[…] Greek Focaccia, salt seasons the dough, olive oil provides fat, feta adds acidity, and high oven heat creates a […]