Zaatar Olive Focaccia Bread (Print View)

Fluffy focaccia enriched with zaatar, Kalamata olives, and olive oil for a fragrant Mediterranean taste.

# What You’ll Need:

→ 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

→ 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

# Method:

01 - In a large mixing bowl, combine bread flour and fine sea salt. In a separate bowl, dissolve the yeast in warm water and allow it to sit for 5 minutes until foamy.
02 - Add the yeast mixture and ¼ cup olive oil to the flour mixture. Stir until a rough dough forms.
03 - Knead the dough on a lightly floured surface or in a stand mixer fitted with a dough hook for 8 to 10 minutes, until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and set in a warm place to rise for 1 hour or until doubled in size.
05 - Oil a 9x13-inch baking pan. Punch down the dough and press it evenly into the pan. Cover and let it rise for an additional 30 minutes.
06 - Preheat the oven to 425°F.
07 - Dimple the dough deeply using your fingers. Drizzle 2 tablespoons olive oil over the top. Evenly scatter zaatar, then arrange olives and sprinkle flaky sea salt.
08 - Bake for 20 to 25 minutes until the focaccia is golden brown with crisp edges.
09 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The focaccia tastes like you've traveled somewhere warm and spice-scented, but it only takes two hours from start to table.
  • Kalamata olives add that briny punch that makes people pause mid-bite and ask what that flavor is.
  • It's naturally vegan, so it works for everyone at the table without feeling like a compromise.
02 -
  • Yeast is fussy about temperature; if your water is too hot, you'll kill it, and if it's too cold, nothing will happen—invest in a cheap thermometer and aim for around 40°C.
  • Don't skip the second rise, even though it's only 30 minutes; it's what gives the focaccia that tender, pillowy crumb that makes people come back for seconds.
  • The dimpling step is essential because it prevents the dough from puffing up into something more like bread and keeps it flat and airy like focaccia should be.
03 -
  • If your kitchen is cold, place the rising dough in an oven with just the light on, or in a proofing box if you have one; yeast works on its own timeline and won't be rushed.
  • Taste your zaatar blend before you use it—quality varies, and some blends are spicier or more lemony than others, so adjust the amount if needed to suit your preference.
Go Back