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Focaccia with feta and zucchini

Crispy and creamy with a cheesy flavor


In a bowl place the flour, salt, olive oil and finally the water. Stir and then knead well until it stops sticking to the hands.

Cover with a towel and let it rest

Preheat the oven at 250 degrees with fan on

Cut the onion in half and cut it into thin slices

Finely chop the garlic

Remove the thyme buds from the stalks and place them in a bowl with the double cream and the yogurt. Add the garlic, salt, pepper, nutmeg and stir

Crumble the feta with a fork and chop the vegetables

On a floured surface spread the dough to the dimensions of the baking tray you will use

Place the dough on the plate on greaseproof paper.

Spread the cream and sprinkle the grated feta on top

Place the vegetables on top, add a little olive oil and place in the oven

Bake for 12 minutes and after removing it from the oven, sprinkle with oregano.


For one tray 

For the dough

250 g flour  

125 ml water 

1 pinch of salt 

2 tablespoons oil 

For the topping 

1 red onion 

100 g cocktail cherry tomatoes 

1 medium zucchini (courgette) 

200 g feta cheese 

½ bunch thyme  

150 g cream 

50 g Greek yogurt 10% 

1 clove garlic 

pinch of nutmeg 

salt, pepper 

1 dash of olive oil

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