fbpx
 In

Za’atar Focaccia Bread

zaatar-focaccia-bread-1
ShareTweetSaveShare
 1 ⅓ cups warm water
 2 tsp sugar or honey
 1 envelope active-dry yeast or 2 1/4 tsp of yeast
 3 ½ cups all purpose flour plus more for rolling the dough
 A pinch of flaky sea salt
 ¼ cup Ziyad Nabulsi Green Olives
 ½ cup cherry tomatoes
1

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.

2

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.

3

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.

4

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.

5

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.

6

Remove the plastic wrap, use your fingers to poke deep indentation into the dough.

7

Arrange the olives and tomatoes all over the top

8

Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle with zaatar and flaky sea salt.

9

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.

10

Slice, and serve warm with creamy Labaneh and more zaatar for dipping.

 

Related Recipes

Ingredients

 1 ⅓ cups warm water
 2 tsp sugar or honey
 1 envelope active-dry yeast or 2 1/4 tsp of yeast
 3 ½ cups all purpose flour plus more for rolling the dough
 A pinch of flaky sea salt
 ¼ cup Ziyad Nabulsi Green Olives
 ½ cup cherry tomatoes

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Remove the plastic wrap, use your fingers to poke deep indentation into the dough.

7

Arrange the olives and tomatoes all over the top

8

Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle with zaatar and flaky sea salt.

9

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.

10

Slice, and serve warm with creamy Labaneh and more zaatar for dipping.

Za’atar Focaccia Bread

Start typing and press Enter to search

freekeh-and-ground-lamb-ouzi-with-liyye-seasoning_liyye-compound-butter-9