Zaatar Olive Focaccia (Printable version)

Fluffy focaccia bread topped with zaatar and briny Kalamata olives, perfect for sharing.

# What You Need:

→ Dough

01 - 4 cups bread flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 1 1/3 cups warm water (about 104°F)
05 - 1/4 cup extra virgin olive oil, plus additional for drizzling

→ Topping

06 - 2 tablespoons extra virgin olive oil
07 - 2 tablespoons zaatar spice blend
08 - 2/3 cup pitted Kalamata olives, halved
09 - 1 teaspoon flaky sea salt

# How to Make It:

01 - In a large mixing bowl, combine bread flour and fine sea salt. In a separate bowl, dissolve yeast in warm water and let it rest for 5 minutes until foamy.
02 - Add the yeast mixture and 1/4 cup olive oil to the flour mixture. Stir until a shaggy dough forms.
03 - Knead the dough on a lightly floured surface or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover, and let it rise in a warm environment for 1 hour or until doubled in size.
05 - Oil a large baking sheet or 9x13 inch pan. Punch down the dough and press it evenly into the prepared pan. Cover and let rise for an additional 30 minutes.
06 - Preheat the oven to 425°F.
07 - Dimple the surface of the dough deeply using your fingers. Drizzle with 2 tablespoons of olive oil, then evenly scatter zaatar spice blend, followed by halved Kalamata olives and flaky sea salt.
08 - Bake for 20 to 25 minutes until the crust is golden brown and edges are crisp.
09 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's vegan, fluffy, and crushingly good—no dairy needed, just olive oil, flour, and magic.
  • The zaatar and olives mean you skip the ordinary and land somewhere between a Mediterranean market and your own kitchen.
  • It comes together in just over two hours and feels fancy enough to serve when people come over but easy enough to make on a Tuesday night.
02 -
  • Cold water yeast is your enemy—it sulks, rises slowly, and delivers disappointment; warm water wakes it up instantly.
  • Don't skip the dimpling step; those little holes are what give focaccia its signature texture and let the toppings nestle in instead of sliding off.
  • If your zaatar seems old or you're unsure about freshness, taste it first; stale zaatar tastes musty and will make the whole bread sad.
03 -
  • If your kitchen is cold, turn your oven on to the lowest setting for 30 seconds, turn it off, and use that warm space for rising—it speeds everything up.
  • Don't be afraid to dimple deep; shallow dimples flatten out during the bake, and you want those wells to stay defined and catch the toppings.
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