Lighter Focaccia

Why this version is better

Total fat is reduced by approximately 46%, dropping roughly 40 calories per serving. The swap keeps the bread's Mediterranean character intact while making it compatible with a low-calorie diet. Protein is marginally increased from the yogurt addition. No structural or taste compromise is expected — olive oil in the dough body is the primary driver of richness and the largest calorie contributor beyond the flour itself.

Cooking note: Reducing olive oil from 5 tbsp total to 2.5 tbsp significantly cuts fat calories. To maintain a moist, tender crumb without the extra oil, a small amount of non-fat Greek yogurt is blended into the dough water, which also slightly boosts protein. The yogurt's acidity has minimal impact on yeast activity at the quantities used. The surface drizzle oil is eliminated and replaced with a light olive oil spray to preserve the golden crust character with far fewer calories.