Grilled Olive and Feta Stuffed Focaccia

A Taste of Summer: Grilled Olive and Feta Stuffed Focaccia

Summer days spent by the grill always feel a little magical to me. The sizzle of food, the scent of charcoal smoke mingling with herbs, and the promise of a delicious meal shared with loved ones – it’s pure bliss. This year, my grilling adventures took a delicious turn with this Grilled Olive and Feta Stuffed Focaccia. I stumbled upon the recipe while browsing through a collection of summer recipes, and I knew instantly that this focaccia had to grace my grill. The combination of salty feta, briny Kalamata olives, and fragrant rosemary, baked to golden perfection on the grill, just screams summer.

The beauty of this recipe is its simplicity. It starts with store-bought pizza dough, making it incredibly accessible for even the busiest of weeknights. I love that shortcut! No need to wrestle with yeast and rising times; the focus is on creating a flavorful experience. The dough is a blank canvas upon which the truly wonderful flavors unfold. Crumbling the feta cheese directly into the dough provides a salty, creamy bite in every piece. The diced Kalamata olives add a lovely tangy counterpoint, and the golden raisins bring a touch of sweetness to balance the savory ingredients. Then the fresh rosemary and the grill create a beautiful aroma that fills the air as it cooks.

Grilling the focaccia adds a unique depth of flavor that you simply can't achieve with baking in the oven. The high heat creates those beautifully charred spots on the crust and gives the dough a slightly smoky taste that’s irresistible. The outside becomes crisp and golden, while the inside remains wonderfully soft and chewy. It's the perfect combination of textures and tastes. The most surprising aspect of this recipe is how much flavor is packed into this simple flatbread. Each ingredient shines beautifully.

I served my grilled focaccia alongside a simple summer salad, but it would also be absolutely fantastic served with soup, a hearty stew, or even as a stand-alone snack. Its versatility and deliciousness make it the star of any summer gathering. Once you taste this focaccia, you'll find yourself craving the unique blend of textures and flavors. And the best part? It’s so easy to make!

After I finished the recipe, I was inspired to make it again, and I did! To save time, I doubled the recipe. The extra focaccia loaves are a fantastic option to freeze, ready for a quick reheat whenever you need a delectable snack or side dish. It makes a fabulous addition to any party or potluck. A simple reheat in a warm oven makes it as tasty as freshly grilled focaccia.

Tips and Variations:

• Dough variations: Feel free to experiment with different types of dough. A sourdough focaccia would offer incredible depth of flavor, and a whole wheat dough will provide more nutrients.
• Cheese substitutions: If you’re not a feta fan, try crumbled goat cheese, ricotta cheese, or even a sharp cheddar. Any would add a wonderful flavor to this recipe.
• Olive variations: Castelvetrano olives, another delicious choice, would offer a milder flavor than Kalamata olives.
• Herb variations: Experiment with different herbs such as thyme, oregano, or marjoram.
• Add-ins: Consider adding other ingredients, like sun-dried tomatoes, roasted red peppers, or artichoke hearts, for an even more complex flavor profile.

This Grilled Olive and Feta Stuffed Focaccia recipe is more than just a recipe; it’s a summer experience. It’s a testament to the simple joys of grilling and the magic that unfolds when fresh, flavorful ingredients come together. I hope this recipe brings you as much joy as it has brought me. Let me know in the comments if you decide to make this recipe; I’d love to hear how it turns out.

Step-by-step

• Prepare barbecue (medium-high heat).
• Let dough rest on work surface 15 to 20 minutes.
• Stretch and roll out dough to thin irregular 16x9-inch rectangle.
• Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper.
• Fold plain dough half over filling to enclose, forming about 9-inch square.
• Seal dough edges.
• Sprinkle large piece of parchment paper with flour.
• Transfer dough to parchment; pierce to release any air pockets.
• Roll out dough to 11- to 12-inch square.
• Sprinkle 1/4 teaspoon flaked salt over; press into dough.
• Using parchment as aid, flip dough over onto grill.
• Sprinkle top with 1/4 teaspoon flaked salt; press into dough.
• Cook until bottom of dough is brown, 5 to 6 minutes.
• Turn focaccia over.
• Brush top lightly with oil.
• Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes.
• Turn bread over onto cutting board; brush top lightly with oil.
• Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.