Zaa'tar Focaccia

Ingredients

• 3 cups Lukewarm Water (About 100°F (38°C); used for yeast activation and dough hydration)
• 2 teaspoons Active Dry Yeast (Fresh, stored in the refrigerator)
• 4 cups All-Purpose Flour (Can substitute bread flour for higher gluten; sift before measuring)
• 0.5 cup Extra Virgin Olive Oil (¼ cup mixed into dough, remainder for drizzling on pan and topping)
• 2 tablespoons Zaatar Spice Blend (Traditional blend of dried thyme, sumac, sesame seeds, and salt)
• 1 teaspoon Fresh French Thyme Leaves (Optional garnish for extra herb flavor)
• 0.25 teaspoon Crushed Red Pepper Flakes (Optional for a mild kick)

Instructions

1. Activate Yeast

   Place ½ cup lukewarm water in the mixing bowl and sprinkle 2 teaspoons active dry yeast over it. Let sit for 5 minutes until foamy.

   Time: PT5M

2. Combine Flour and Remaining Water

   Add the remaining 2½ cups lukewarm water and 4 cups all‑purpose flour to the bowl. Using the paddle attachment, mix on low speed until the flour is fully hydrated, about 5 minutes.

   Time: PT5M

3. Knead the Dough

   Increase the mixer to medium speed and knead for 12 minutes until the dough becomes elastic, smooth, and pulls away from the sides of the bowl.

   Time: PT12M

4. First Rise (Proof)

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rise at room temperature for 1 hour 30 minutes, or until it has tripled in size.

   Time: PT1H30M

5. Add Olive Oil and Second Rise

   Drizzle ¼ cup extra virgin olive oil over the risen dough, fold it in gently, then cover again and let rise for another 1 hour 30 minutes.

   Time: PT1H30M

6. Divide and Shape

   Turn the dough onto a lightly oiled surface, divide it in half, and gently stretch each piece to fit two quarter‑sheet pans. Drizzle a little more olive oil over each pan, then let the dough rest for 10 minutes.

   Time: PT10M

7. Dimple, Top, and Preheat Oven

   Using fingertips, press dimples evenly across the surface of each dough. Sprinkle 2 tbsp za'atar, 1 tsp fresh thyme leaves, and ¼ tsp chili flakes over the top. Preheat the oven to 425°F (220°C) while the dough rests for another 10 minutes.

   Time: PT25M

   Temperature: 425°F

8. Bake

   Bake the focaccia for 22 minutes, or until the edges are deep golden and the bottom is crisp.

   Time: PT22M

   Temperature: 425°F

9. Cool and Serve

   Remove the pans from the oven, let the bread cool on a wire rack for 10 minutes, then cut with a serrated knife. Serve warm with tea, cheese, or as a sandwich.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g