Zaatar Olive Fluffy Focaccia (Printable Version)

Fluffy focaccia enriched with zaatar spice, olive oil, and Kalamata olives for a Mediterranean flavor.

# 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 (approximately 104°F)
05 - ¼ cup extra virgin olive oil, plus additional for drizzling

→ 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

# Step-by-Step Guide:

01 - Dissolve active dry yeast in warm water and let stand for 5 minutes until foamy.
02 - In a large bowl, mix bread flour and fine sea salt until evenly incorporated.
03 - Add the yeast mixture and ¼ cup olive oil to the flour mixture; stir until a shaggy dough forms.
04 - Knead dough by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
06 - Oil a 9x13-inch baking pan; punch down the dough and press it evenly into the pan. Cover and allow to rise for 30 minutes.
07 - Heat oven to 425°F (220°C).
08 - Dimple dough surface deeply with fingers; drizzle with 2 tablespoons olive oil, scatter zaatar spice blend, halved olives, and sprinkle flaky sea salt evenly over top.
09 - Bake for 20 to 25 minutes until golden brown and crisp around edges.
10 - Allow focaccia to cool slightly, slice, and serve warm or at room temperature.

# Additional Tips::

01 -
  • It tastes like a secret handshake between Mediterranean kitchens—familiar yet unexpected.
  • The contrast of salty olives, floral zaatar, and pillowy crumb is honestly addictive.
  • You'll impress people without spending hours in the kitchen.
02 -
  • Oil your baking sheet generously—focaccia needs fat to crisp up properly on the bottom, and an under-oiled pan leads to a dense, stodgy base.
  • Don't skip the dimpling step; it's not just for show, it's what makes focaccia focaccia.
  • If your kitchen is cold, your rise will take longer—that's fine, just be patient and let the dough tell you when it's ready.
03 -
  • If your kitchen is particularly cold, proof the dough in your oven with the light on—it creates a gentle, consistent warmth.
  • A spray bottle of water in the first few minutes of baking creates steam and helps the crust develop that perfect crackle.
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