Greek Tzatziki with Focaccia

Nutrición y Cocina
Today we bring you a refreshing appetizer ideal for hot days. Greek tzatziki is a very common sauce in the cuisine of the Hellenic country and is based on yogurt and cucumber. The ease of preparing this Greek tzatziki and the low price of its ingredients give this recipe great versatility in the kitchen, as it can be served as an appetizer or as a side dish for many dishes. In Greek cuisine, Greek tzatziki is often served alongside traditional recipes such as dolmades, a roll of chard or vine leaf stuffed with rice, or gyros, a type of Greek kebab.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams Greek yogurt
  • 1 cucumber, grated
  • 20 milliliters olive oil
  • 1/2 limes, just the juice
  • 1 clove garlic
  • salt and pepper
  • peppermint, or spearmint
  • 400 grams flour, for baking, for focaccia
  • 250 milliliters water, warm
  • 30 milliliters olive oil
  • 20 grams yeast
  • oregano
  • thyme
  • rosemary
  • 1 pinch salt
Preparation
1h
15 mins
Low
  • GREEK TZATZIKI: Grate a medium cucumber onto a plate. Once grated to a consistency similar to puree, add salt so the cucumber releases water.
  • Pour the yogurt into a bowl. If you want to reduce the caloric content of the dish, you can substitute with low-fat yogurt, ensuring to remove the whey and being aware that the final result will have less consistency and creaminess.
  • Incorporate olive oil, the juice of half a lemon, one clove of garlic minced or crushed, a little salt, pepper, and chopped mint or spearmint.
  • Drain the cucumber very well and add it to the bowl with the rest of the sauce.
  • Refrigerate for 1 to 2 hours to achieve a creamier consistency and to be served well chilled.
  • THYME AND ROSEMARY FOCACCIA: Dissolve the yeast in warm water.
  • Mix the wheat flour and salt in a bowl.
  • Gradually add the water with the yeast to the bowl where the flour and salt are.
  • Let the focaccia dough rest in a warm place (35 – 40°C) covered with a cloth until it doubles in volume. You can sprinkle a little flour on the side of the cloth that is in contact with the focaccia dough to prevent it from sticking while rising.
  • Preheat the oven. Roll out the dough with a rolling pin and your hands. Brush the dough with oil on the outside, adding the chopped spices and making small holes along the dough (without piercing it completely). Let it rest for about 10 minutes.
  • Bake the bread in the oven at 180°C for about 15 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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