Zaatar Olive Focaccia Bread (Print Version)

Fragrant focaccia bread with zaatar and olives, ideal appetizer or snack for Mediterranean flavor lovers.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2¼ teaspoons active dry yeast
03 - 1½ teaspoons fine sea salt
04 - 1⅓ cups warm water (104°F)
05 - ¼ cup extra virgin olive oil

→ Topping

06 - 2 tablespoons extra virgin olive oil
07 - 2 tablespoons zaatar spice blend
08 - ⅔ cup pitted Kalamata olives, halved
09 - 1 teaspoon flaky sea salt

# Step-by-Step Guide:

01 - Dissolve the active dry yeast in warm water and let sit for 5 minutes until foamy.
02 - In a large mixing bowl, mix bread flour with fine sea salt.
03 - Add the yeast mixture and ¼ cup olive oil to the flour and stir until a shaggy dough forms.
04 - Knead on a lightly floured surface or with a stand mixer fitted with a dough hook for 8 to 10 minutes until smooth and elastic.
05 - Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
06 - Oil a large baking sheet or 9x13 inch pan. Punch down the dough then press it evenly into the pan.
07 - Cover and allow the dough to rise for an additional 30 minutes.
08 - Heat the oven to 425°F (220°C).
09 - Dimple the surface of the dough with your fingers. Drizzle with 2 tablespoons olive oil, then evenly scatter zaatar, olives, and flaky sea salt on top.
10 - Bake for 20 to 25 minutes until golden brown and crisp around the edges.
11 - Allow to cool slightly. Slice and serve warm or at room temperature.

# Top Tips:

01 -
  • It tastes like you spent hours fussing, but the dough practically rises itself while you do other things.
  • One loaf feeds a crowd and somehow disappears faster than you'd think possible.
  • The combination of briny olives and warm, toasted zaatar is genuinely addictive—it's become my go-to when people drop by unexpectedly.
02 -
  • Don't skip the dimpling step—those little holes aren't just for looks; they keep the focaccia from puffing up like a balloon and help distribute the toppings evenly.
  • The zaatar can scorch if your oven runs hot, so keep an eye on it in the final 5 minutes; if it's browning too quickly, tent it loosely with foil.
03 -
  • If your kitchen is cold, turn on your oven for a minute then turn it off before rising—it becomes the perfect warm space for the dough to double.
  • Don't be shy with the olive oil on top; it's what gives focaccia its characteristic shine and crispness, plus it's what keeps the zaatar from falling off.
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