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Za’atar and Olive Focaccia

Name: Zaatar and Olive Focaccia
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8
Cuisine: Israel
Ingredients: Warm water 2¼ Cup; Active dry yeast 2¼ Tsp; Sugar 1 Tsp; Bread flour 5 Cup; Dead sea Salt 1 Tbsp; Israeli Olive oil 6 Tbsp; pitted kalamata olives 1/2 Cup; za’atar 1 Tbsp; Flake salt to taste; Fresh rosemary or oregano optional

Focaccia is made throughout the Mediterranean. But, Israelis love to give it a special twist. The classic Israeli twist is to add za’atar spices and to use high-quality Israeli olive oil. Za’atar is an Israeli spice mixture staple. The main ingredient is hyssop, which is a spice in the thyme family. Israeli olive oils, as many people know, have a special flavor that is formed by the distinct soil in the Land of Israel. By adding za’atar and Israeli olive oil you can take your focaccia to another level. These two small changes can have huge effects. They will turn a familiar bread into a flavorful reminder of the Holy Land!

serves:

Difficulty:

8.5 / 10

cook time:

2 h 30 min

Ingredients

Warm water 2¼ Cup

Active dry yeast 2¼ Tsp

Sugar 1 Tsp

Bread flour 5 Cup

Dead sea Salt 1 Tbsp

Israeli Olive oil 6 Tbsp

pitted kalamata olives 1/2 Cup

za’atar 1 Tbsp

Flake salt to taste

Fresh rosemary or oregano optional

Instructions

1 Step

Dissolve the yeast with sugar in the warm water, and allow it to sit for 5-10 minutes, or until the mixture looks foamy and bubbly.

2 Step

To a stand mixer fitted with a dough hook, add the yeast and water mixture, 2 Tablespoons of olive oil, salt, and flour.

3 Step

Turn the mixer to stir, and allow it to mix until a shaggy dough is just formed.

4 Step

Increase the speed to medium, and kneed for 5-6 minutes, or until a smooth, soft and elastic dough forms. This is a sticky dough, but you should be very smooth and easy to handle; if it still feels too wet or sticky as your mixing it, add a little more flour, 1 Tablespoon at a time.

5 Step

Remove the dough from the mixer, form into a ball, and transfer to a large well-oiled bowl, cover with a clean towel or cling film and let rise in a warm place for 1 hour until the dough doubles in volume.

6 Step

After the dough has proofed punch it down, removing all the excess air. Pool each edge of the dough towards the center to form a ball, and continue to deflate the dough.

7 Step

Prepare the baking dish. Add 3 Tablespoons of oil to a 9 x 13 (23 x 33 cm) metal baking dish, or to a rimmed baking sheet; for a thicker fluffier dough use the 9 x 13 (23 x 33 cm) dish, and for a thinner crispy focaccia use a rimmed baking sheet. Transfer the dough to the oiled baking dish and lightly press and stretch it into a rectangular shape. It is ok if it does not fill the pan because as it rises, it will spread and fill to the edges of the baking dish.

8 Step

Use your hands to add extra oil from the edges of the pan to the top of the dough, so that both the bottom and top of the dough are lightly covered in oil. Cover with plastic wrap, and let the dough rise for 1 hour, or until it has raised, puffed up, and filled the baking dish.

9 Step

Preheat the oven to 425°F (220°C). Add a little oil to your hands, and then firmly press your fingertips into the dough, creating dimples. Press deeply into the dough, lifting with each press, almost like you’re playing piano across the length of the baking dish. Top with the olives, placing them firmly into the dough. Sprinkle with za’atar, an additional drizzle of oil, and flake salt. Top with fresh rosemary or oregano sprigs if desired.

10 Step

Bake for 25-30 minutes on the center rack until golden brown on top. Transfer to a baking rack, and allow it to cool for 20-30 minutes. Serve warm or at room temperature.

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