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Picture of Olive, cherry tomato & feta focaccia
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2923 kcal 146 %
  • Fat 115 g 177 %
  • Saturated 28 g 138 %
  • Carbs 392 g 131 %
  • Fiber 23 g 90 %
  • Protein 81 g 162 %
  • Cholesterol 89 mg 30 %
  • Sodium 2270 mg 95 %
  • Calcium 867 mg 87 %
  • Magnesium 200 mg 48 %
  • Potassium 1229 mg 26 %
  • Iron 37 mg 203 %
  • Zinc 9 mg 78 %
  • Phosphorus 932 mg 133 %
  • Vitamin A 242 µg 27 %
  • Vitamin C 29 mg 32 %
  • Thiamin (B1) 5 mg 423 %
  • Riboflavin (B2) 4 mg 290 %
  • Niacin (B3) 43 mg 270 %
  • Vitamin B6 1 mg 75 %
  • Folate equivalent (total) 1687 µg 422 %
  • Vitamin B12 2 µg 71 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 17 mg 114 %
  • Vitamin K 118 µg 98 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Olive, cherry tomato & feta focaccia

Ingredients

  • 500g strong bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 5 tbsp olive oil, plus extra for the tin
  • 200g cherry tomatoes, halved (a mixture of colours looks nice)
  • small bunch of oregano, leaves picked, or use 1 tsp dried oregano
  • 150g kalamata olives, pitted
  • 100g feta, crumbled

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