Za’atar & Olive Focaccia
User Reviews
5
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Prep Time
2 hrs
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Cook Time
20 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
Description
The focaccia dough starts with activating dry yeast in warm water, then mixing it with strong plain flour and salt. After kneading to a smooth, elastic dough, it is set aside in an oiled bowl to prove for about 1½ hours. Once risen, the dough is punched down and kneaded again with pitted, quartered black olives evenly incorporated.
The dough is spread into a rectangular shape on an oiled baking sheet; characteristic dimples are made on the surface to hold extra olive oil and enhance texture. Before baking, the dough is topped with za’atar spice blend and scattered coarse sea salt, which enrich the aroma and flavor.
Baked at 220°C until golden, the focaccia yields a soft crumb with bursts of olive flavor and a fragrant, herby crust from the za’atar. This bread pairs well with meals or can be enjoyed as a savory snack.
Ingredients
- 15 g active dry yeast ½ oz, dried
- 180 ml water 6 fl oz, warm
- 350 g strong plain flour 12 oz
- 1 tsp table salt
- 50 g black olives pitted and quartered
- 1 tbsp Za’atar
- 2 tbsp extra virgin olive oil
- 2 pinches sea salt coarse
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.
User Reviews
Overall Rating
5
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