banner news
Feta Focaccia!
Feta Focaccia

Ingredients
  • -Dough-
  • 1 cup warm water
  • 2 tsp dry yeast
  • 2 ½ cups flour
  • 1 tsp salt
  • 2 Tbsp Mehadrin Butter, softened
  • -TOPPING-
  • 4 Tbsp Mehadrin Garlic Butter, softened
  • 2 tomatoes, sliced
  • 1 small purple onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 small eggplant, sliced
  • Mehadrin Feta Cheese
  • Handful of fresh rosemary
  • 1-2 Tbsp olive oil
  • Salt for sprinkling
Feta Focaccia!
Feta Focaccia

Instructions

In a bowl, add warm water and dry yeast,
and mix until dissolved. Add flour, butter,
and salt. Mix until a soft dough forms. Turn
dough over on a floured surface, and
knead.
Place dough in an oiled bowl and cover
with plastic wrap. Let rest for 10 minutes.
Divide the dough in two on a greased
parchment paper. Pat into long oval
shapes, cover with a damp towel and let
rise until double in size (about 30-45
minutes).
Heat oven to 375oF.
Using a fork, poke some holes in the dough.
Generously spread garlic butter over the
focaccias. Arrange sliced veggies over it,
then top with crumbled feta cheese and
rosemary. Drizzle olive oil and salt.
Bake for 30 minutes or until golden.

 

Ingredients
  • -Dough-
  • 1 cup warm water
  • 2 tsp dry yeast
  • 2 ½ cups flour
  • 1 tsp salt
  • 2 Tbsp Mehadrin Butter, softened
  • -TOPPING-
  • 4 Tbsp Mehadrin Garlic Butter, softened
  • 2 tomatoes, sliced
  • 1 small purple onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 small eggplant, sliced
  • Mehadrin Feta Cheese
  • Handful of fresh rosemary
  • 1-2 Tbsp olive oil
  • Salt for sprinkling
Top