Mediterranean-Inspired Buffalo Chicken Focaccia Bread
This Mediterranean twist on Buffalo Chicken Focaccia combines the bold heat of Buffalo sauce with Mediterranean flavors like feta, olives, and sun-dried tomatoes. It’s the perfect fusion of spicy, tangy, and herby goodness on a soft, airy focaccia base!
Prep Time: 20 minutes
Rise Time: 1-1.5 hours
Bake Time: 20-25 minutes
Total Time: ~2 hours
Ingredients
For the Focaccia Dough:
3 ½ cups all-purpose flour (or 50/50 whole wheat and AP flour)
1 ¼ cups warm water (110°F)
2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon honey or sugar
1 teaspoon sea salt
¼ cup extra virgin olive oil (plus more for drizzling)
For the Toppings:
1 ½ cups cooked, shredded chicken
¼ cup hot sauce (Frank’s RedHot or harissa for a Mediterranean spin)
2 tablespoons extra virgin olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup crumbled feta cheese
¼ cup Kalamata olives, sliced
¼ cup sun-dried tomatoes, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
Optional: Drizzle of tzatziki or Greek yogurt dressing
Instructions
Prepare the Dough
In a small bowl, mix warm water, yeast, and honey. Let it sit for 5-10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil.
Mix until a sticky dough forms, then knead for about 8 minutes until smooth.
Transfer to an oiled bowl, cover, and let rise for 1-1.5 hours until doubled in size.
Shape & Bake the Focaccia
Preheat oven to 425°F (220°C).
Grease a 9×13-inch baking sheet with olive oil.
Press the dough into the pan, stretching it to the edges. Dimple the surface with your fingers.
Drizzle with olive oil and sprinkle dried oregano.
Bake for 12-15 minutes, or until lightly golden.
Prepare the Buffalo Chicken
In a bowl, mix shredded chicken, hot sauce, olive oil, smoked paprika, garlic powder, and black pepper.
Toss well to coat evenly.
4. Assemble & Final Bake
Spread the Buffalo chicken mixture over the pre-baked focaccia.
Sprinkle with crumbled feta, Kalamata olives, and sun-dried tomatoes.
Return to the oven and bake for 8-10 minutes until toppings are heated and the edges are golden.
Garnish with fresh parsley and a drizzle of tzatziki (optional).
Tips & Variations
Want it crispier? Bake directly on a pizza stone for a crunchier bottom.
Prefer mild heat? Swap Buffalo sauce for roasted red pepper sauce.
Low-carb? Use a cauliflower-based flatbread instead of focaccia.
Extra Mediterranean? Add artichokes or roasted red peppers.