Zaatar Olive Focaccia Bread (Print View)

Fluffy focaccia with zaatar spice blend, Kalamata olives, and olive oil for a Mediterranean touch.

# Components:

→ Dough

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

→ 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

# Directions:

01 - In a large mixing bowl, mix bread flour with fine sea salt.
02 - Dissolve active dry yeast in warm water and let it rest for 5 minutes until foamy.
03 - Add the yeast mixture and ¼ cup olive oil to the flour mixture and stir until a shaggy dough forms.
04 - Knead on a lightly floured surface or using a stand mixer with a dough hook for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and allow to rise in a warm area until doubled in size, about 1 hour.
06 - Oil a large baking sheet or a 9x13-inch pan. Punch down the dough and press evenly into the pan. Cover and let rise for 30 minutes.
07 - Preheat oven to 425°F.
08 - Dimple dough surface deeply with fingers, drizzle with 2 tablespoons olive oil, then evenly sprinkle zaatar, followed by olives and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown and crisp along edges.
10 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's deceptively simple but tastes like you've spent hours perfecting something special.
  • The combination of briny olives and earthy za'atar feels exotic but uses ingredients you can find anywhere.
  • One loaf feeds a crowd and works as an appetizer, snack, or side without apology.
  • Vegan-friendly but nobody will notice—they'll just keep reaching for more.
02 -
  • Water temperature is everything—too hot and you'll kill the yeast, too cold and the dough won't rise properly.
  • Don't skip the dimpling step; those little indentations catch the oil and create crispy, flavorful pockets.
  • If your kitchen is cold, turn on your oven to 50°C (120°F) for a minute, then turn it off and use it as a warm spot for rising.
03 -
  • If your za'atar is old or pale, toast it lightly in a dry pan for 30 seconds before scattering—it wakes up the flavors dramatically.
  • Press the olives into the dough slightly so they don't slide off during baking and they stay tender rather than shriveled.
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