Zaatar Olive Fluffy Focaccia (Print)

Fluffy focaccia infused with zaatar, olive oil, and Kalamata olives, perfect for a Mediterranean snack or side.

# Components:

→ Dough

01 - 4 cups bread flour
02 - 2¼ teaspoons active dry yeast
03 - 1½ teaspoons fine sea salt
04 - 1⅓ cups warm water (about 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 - Dissolve the yeast in warm water and let it rest for 5 minutes until foamy.
02 - Combine bread flour and fine sea salt in a large mixing bowl.
03 - Add the yeast mixture and ¼ cup olive oil to the flour, stirring until a rough dough forms.
04 - Knead on a lightly floured surface or with a stand mixer equipped with a dough hook for 8 to 10 minutes until smooth and elastic.
05 - Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
06 - Oil a 9x13-inch baking pan, punch down the dough, and press it evenly into the pan. Cover and allow the dough to rise for an additional 30 minutes.
07 - Preheat the oven to 425°F (220°C).
08 - Dimple the dough surface with your fingertips. Drizzle with 2 tablespoons olive oil, sprinkle zaatar spice evenly, then scatter Kalamata olives and flaky sea salt on top.
09 - Bake for 20 to 25 minutes until golden brown with crisp edges.
10 - Allow to cool slightly, slice, and serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like something you'd eat at a Mediterranean café, but you made it in your own kitchen.
  • The zaatar gives it a mysterious, slightly tangy flavor that keeps people reaching for another slice.
  • One dough, minimal hands-on time, and somehow it feels impressive when you pull it from the oven.
02 -
  • Water temperature is everything—too hot and you'll kill the yeast, too cold and it rises slowly; aim for 40°C (104°F) and you're set.
  • Don't skip the dimpling step; those little pockets are where the magic happens, catching oil and seasoning in every bite.
  • Fresh zaatar makes a difference; if yours has been sitting for a year, its aromatic oils have faded and you'll taste dust instead of spice.
03 -
  • If your zaatar tastes dusty or muted, it's probably old; buy from a market with good turnover or order from a specialty spice shop.
  • Don't be afraid to really oil the pan and the dough; this focaccia is meant to be rich, and the oil is part of what makes it sing.
  • If you have a stand mixer with a dough hook, use it for kneading; your arms will thank you and the results are just as good.
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