Za’atar Focaccia Bread
In a bowl add warm water, sugar and mix to combine. Sprinkle the yeast on top and mix it in with the water and sugar. Let it sit for 5-10 minutes until the yeast is bubbly and foamy.
In a bowl of a mixer with the dough hook attachment, add the flour Za’atar and salt. Increase speed to medium-low, and slowly drizzle in the olive oil and then the yeast mixture. Continue mixing the dough for 5 minutes. If the dough is too sticky and isn’t pulling away from the sides of the bowl, slowly add in an extra 1/4 cup of flour.
Grease a bowl with a thin layer of olive oil. Add your dough and shape it into a ball, coat it with the olive oil in the bowl. Cover it with a damp towel. Place bowl in a warm place and let it rise for 45-60 minutes, or until the dough has doubled in size.
Preheat oven to 400°F. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick or to the thickness that you like. You can also use your hands to spread the dough.
Transfer your dough with the help of your rolling pin into a parchment paper lined baking sheet. Cover the dough with a plastic wrap or kitchen towel and let the continue to rise for another 20-30 minutes.
Remove the plastic wrap, use your fingers to poke deep indentation into the dough.
Arrange the olives and tomatoes all over the top
Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle with zaatar and flaky sea salt.
Bake for 20-30 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil.
Slice, and serve warm with creamy Labaneh and more zaatar for dipping.
Ingredients
Directions
In a bowl add warm water, sugar and mix to combine. Sprinkle the yeast on top and mix it in with the water and sugar. Let it sit for 5-10 minutes until the yeast is bubbly and foamy.
In a bowl of a mixer with the dough hook attachment, add the flour Za’atar and salt. Increase speed to medium-low, and slowly drizzle in the olive oil and then the yeast mixture. Continue mixing the dough for 5 minutes. If the dough is too sticky and isn’t pulling away from the sides of the bowl, slowly add in an extra 1/4 cup of flour.
Grease a bowl with a thin layer of olive oil. Add your dough and shape it into a ball, coat it with the olive oil in the bowl. Cover it with a damp towel. Place bowl in a warm place and let it rise for 45-60 minutes, or until the dough has doubled in size.
Preheat oven to 400°F. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick or to the thickness that you like. You can also use your hands to spread the dough.
Transfer your dough with the help of your rolling pin into a parchment paper lined baking sheet. Cover the dough with a plastic wrap or kitchen towel and let the continue to rise for another 20-30 minutes.
Remove the plastic wrap, use your fingers to poke deep indentation into the dough.
Arrange the olives and tomatoes all over the top
Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle with zaatar and flaky sea salt.
Bake for 20-30 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil.
Slice, and serve warm with creamy Labaneh and more zaatar for dipping.
