Za’atar & Olive Focaccia
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
2 hrs
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Cook Time
mins
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Total Time
2 hrs 20 mins
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Servings
4 - 6
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Cuisine
Middle Eastern
Za’atar & Olive Focaccia
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Focaccia is traditionally Italian but here it's been given a Middle Eastern twist using Za'atar and Olives, great for dipping in olive oil.
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Ingredients
- 15 g / ½ oz Dried active yeast
- 180 ml / 6fl oz Warm water
- 350 g / 12 oz Strong plain flour
- 1 tsp table salt
- 50 g black olives pitted and quartered
- 1 tbsp Za’atar
- 2 tbsp extra virgin olive oil
- 2 pinches coarse sea salt
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Instructions
- Put just 120ml/4fl oz of warm water in a small bowl and stir in the yeast, leave for 10 minutes to go frothy.
- Sieve the flour and salt into a large bowl and stir in the yeast mixture and the rest of the water with a wooden spoon, you might need a little more water!
- Use your hands to bring the dough together and transfer to a floured surface, knead for a few minutes until smooth and elastic.
- Put the dough in a well oiled bowl covered with cling film, and set aside in a warm place (airing cupboards are good) to prove for about 1 ½ hours until doubled in size.
- Meanwhile lightly oil a baking sheet and 10 minutes before proving has ended preheat the oven to 220°C.
- Turn the dough onto a floured surface, punch down then sprinkle in the chopped olives and knead for a few minutes.(You might need to add in 2 batches).
- Place the dough on the oiled baking sheet, pulling it into a rectangle about 1.5cm/3/4” deep.
- Make dimples in the dough using your fingers or knuckles then brush the olive oil over the surface and sprinkle on the Za’atar and course sea salt.
- Bake for about 15 - 20 minutes or until golden. Serve warm or at room temperature with more olive oil for dipping.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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