Zaa'tar Focaccia
Zaa'tar Focaccia is a medium Middle Eastern recipe that serves 6. 250 calories per serving. Recipe by Suzanne Husseini on YouTube.
Prep: 2 hrs 27 min | Cook: 22 min | Total: 3 hrs 4 min
Cost: $17.98 total, $3.00 per serving
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
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
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
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
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
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
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
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
Bake
Bake the focaccia for 22 minutes, or until the edges are deep golden and the bottom is crisp.
Time: PT22M
Temperature: 425°F
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
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Sesame
Ingredient Substitutions
- Instead of Lukewarm Water: Warm milk, Warm plant‑based milk
- Instead of Active Dry Yeast: Instant yeast (same amount), Fresh yeast (½ tsp)
- Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (reduce water by ¼ cup)
- Instead of Extra Virgin Olive Oil: Light olive oil, Avocado oil
- Instead of Zaatar Spice Blend: Homemade za'atar (mix thyme, sumac, sesame seeds, salt)
- Instead of Fresh French Thyme Leaves: Dried thyme (½ tsp)
- Instead of Crushed Red Pepper Flakes: Fresh minced chili, Paprika (for color only)
Equipment Needed
- Stand Mixer
- Paddle Attachment
- Mixing Bowl
- Quarter‑Sheet Baking Pan
- Oven
- Kitchen Towel or Plastic Wrap
- Pastry Brush (optional)
- Serrated Knife
- Measuring Cups and Spoons
- Spatula (optional)
Critical Steps — Do Not Skip
- Activating the yeast and confirming it foams
- Kneading until the dough is elastic and pulls away from the bowl
- First and second rises – do not rush these proofs
- Gentle handling when dividing and stretching the dough
- Dimpling the surface before adding za'atar
Chef Tips from the Video
- Use the highest quality extra‑virgin olive oil you can afford – it makes a big difference in flavor.
- For extra crispness, sprinkle a few coarse sea‑salt flakes on top before baking.
- If you prefer a softer crust, cover the bread loosely with foil for the last 5 minutes of baking.
- A light drizzle of honey over the hot bread adds a sweet contrast to the za'atar.
Troubleshooting
Yeast does not foam during activation.
Check water temperature; it should be lukewarm (100°F/38°C). Use fresh yeast and ensure it’s not expired.
Dough is too dry and does not come together.
Add water a tablespoon at a time until the dough is sticky and cohesive.
Bread is dense with few bubbles.
Ensure the dough had a full rise (tripled in size) and avoid over‑handling after the first proof.
Bottom of the focaccia is soggy.
Bake on the lower rack, preheat the pan, and use a thin layer of oil. Increase baking time by 2‑3 minutes if needed.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Freeze in airtight bags for up to 2 months; reheat in oven before serving.
Room temperature: Best eaten the same day; can sit uncovered for up to 1 day.
Make-Ahead Tips
- The dough can be refrigerated after the first rise; let it come to room temperature before shaping.
- Baked focaccia freezes well; reheat at 350°F (175°C) for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of Zaatar Focaccia in Middle Eastern cuisine?
Zaatar is a staple spice blend across the Levant, traditionally mixed with olive oil and spread on flatbread. Combining it with Italian focaccia creates a fusion that reflects the historic trade routes between the Mediterranean and the Arab world, celebrating hospitality and communal sharing.
What are the traditional regional variations of za'atar‑flavored breads in Levantine cuisine?
In Palestine and Jordan, za'atar is often baked on thin flatbreads called manakish. In Syria, it may be mixed with labneh. The Italian‑style focaccia version is thicker and spongier, showing how the same spice blend adapts to different dough textures.
How is authentic za'atar traditionally served in Palestinian culture?
Authentic Palestinian za'atar is typically served warm with extra‑virgin olive oil for dipping, accompanied by fresh vegetables, olives, or tea. It is a common breakfast or snack, especially during gatherings and celebrations.
What occasions or celebrations is za'atar‑topped bread traditionally associated with in Arab culture?
Za'atar‑topped breads are served at family gatherings, Ramadan iftars, Eid celebrations, and casual tea time. The proverb "al‑jaar gable" (your neighbor is before your house) highlights the custom of sharing this bread with friends and neighbors.
What makes this Zaatar Olive Oil Focaccia special compared to regular focaccia in Italian cuisine?
The addition of wild thyme, sumac, and toasted sesame in the za'atar blend gives the bread a tangy, herbaceous, and slightly nutty flavor that differs from the typical rosemary‑olive‑oil Italian focaccia. The high‑hydration dough also creates a lighter, more airy crumb.
What are the authentic traditional ingredients for za'atar and acceptable substitutes?
Traditional za'atar includes dried thyme (or wild thyme), sumac, toasted sesame seeds, and sea salt. If unavailable, you can substitute dried oregano for thyme, lemon zest for sumac’s citrus note, or use a store‑bought za'atar blend that matches the flavor profile.
What other Middle Eastern dishes pair well with this Zaatar Olive Oil Focaccia?
Serve it alongside hummus, labneh, baba ganoush, grilled halloumi, or a fresh cucumber‑tomato salad. It also pairs beautifully with strong black tea flavored with sage (marami) as shown in the video.
What are the most common mistakes to avoid when making Zaatar Olive Oil Focaccia?
Common mistakes include using water that is too hot (which kills the yeast), under‑kneading the dough, skipping the long rises, and pressing the dough too hard when dimpling, which can deflate the bubbles. Follow the proofing times and handle the dough gently.
Why does this recipe use a stand mixer with a paddle attachment instead of a dough hook?
The paddle mixes the flour and water without incorporating excess air, allowing the gluten to develop evenly during the subsequent kneading phase. A dough hook would over‑develop gluten early and could make the dough too tight for the desired airy texture.
Can I make this Zaatar Olive Oil Focaccia ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough for up to 24 hours, then shape, top, and bake when ready. Store baked focaccia wrapped tightly at room temperature for one day or freeze for longer storage.
What does the YouTube channel Suzanne Husseini specialize in?
The YouTube channel Suzanne Husseini focuses on home‑cooked, culturally inspired recipes that blend Middle Eastern flavors with Western techniques. Suzanne shares personal stories, cooking tips, and emphasizes the importance of sharing food with family and neighbors.
Last updated: August 29, 2026
