Stuffed focaccia bread with spinach, olives and feta

These stuffed focaccia sandwiches are the perfect snacks to pack up and take adventuring. Fill with your fave ingredients like spinach, olives, feta and sun-dried tomatoes. Try for your next picnic! Photography by Jani Shepherd/Gatherum Collectif

By Fiona Hugues
  • 1 hr 10 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


  • 2 tablespoon active dried yeast
  • 1 1/2 tablespoon runny honey
  • 600 millilitre lukewarm water
  • 950 gram high-grade flour (strong white bread flour), plus extra for dusting
  • sea salt flakes
  • olive oil
  • 1 clove garlic, crushed
  • 2/3 cup sun-dried tomatoes, chopped
  • 1 cup roasted red capsicums or hot baby bell peppers, roughly sliced (use ones from a jar or roast and skin your own)
  • 1 cup bottled or tinned artichoke hearts, drained and sliced
  • 1/3 cup capers
  • 1 cup kalamata olives, pitted
  • 2 handfuls baby spinach leaves
  • a few basil leaves
  • 1/2 cup chopped salami (optional)
  • 100 gram feta, crumbled
  • 300 gram mozzarella, grated


  • 1
    Stir the yeast and honey into the lukewarm water and set aside for a few minutes until it begins to foam.
  • 2
    Place flour and a pinch of salt flakes in a large bowl and make a well in the middle. Slowly pour foamy water into well and stir to make a dough.
  • 3
    Tip mixture onto a floured bench and knead for about 5 minutes until you have a smooth, soft dough.
  • 4
    Lightly oil a large bowl with some olive oil. Place dough in bowl, dust with a little extra flour, cover with a tea towel and leave in a warm place for around 30 minutes until doubled in size.
  • 5
    Lightly dust a baking tray with flour. Cut dough in half and roll or stretch half the dough to cover the tray.
  • 6
    Mix the crushed garlic with the sun-dried tomatoes until well combined. Starting with garlic mixture and finishing with cheeses, scatter all the filling ingredients evenly over dough, leaving clear a 2cm border all round the edge. Add a good grind of pepper.
  • 7
    Roll or stretch out the remaining dough to the same size and place on top of the filling. Pull the edges of the base up and over the top then squish all the way around to seal edges and prevent any leaks while baking. Set aside to rest for 20 minutes.
  • 8
    Heat oven to 200°C fanbake. Drizzle top with olive oil and sprinkle generously with sea salt. Bake for 30-35 minutes or until risen and golden. Cut into squares to serve.


  • Serves 8-10.

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