Zaatar Olive Focaccia Bread (Printable)

Fluffy focaccia bread with aromatic zaatar, olive oil, and Kalamata olives for a Mediterranean touch.

# Ingredient List:

→ 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

→ 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

# Directions:

01 - Dissolve active dry yeast in warm water and let it rest for 5 minutes until foamy.
02 - In a large bowl, mix bread flour and fine sea salt evenly.
03 - Pour the yeast mixture and ¼ cup olive oil into the flour mixture; stir until a rough dough forms.
04 - Knead on a lightly floured surface or with a stand mixer using a dough hook for 8 to 10 minutes until smooth and elastic.
05 - Transfer dough to a lightly oiled bowl, cover, and allow it to rise in a warm place for 1 hour or until doubled in size.
06 - Oil a large baking sheet or 9x13-inch pan. Punch down the dough and press evenly into the pan. Cover and let rise for 30 minutes.
07 - Set the oven temperature to 425°F (220°C).
08 - Dimple the dough surface deeply with fingers. Drizzle with 2 tablespoons olive oil, then sprinkle zaatar evenly, followed by olives and flaky sea salt.
09 - Bake for 20 to 25 minutes until the focaccia is golden brown with crisp edges.
10 - Allow the bread to cool slightly, slice, and serve warm or at room temperature.

# Expert Advice:

01 -
  • It's foolproof enough for beginner bread makers but impressive enough to serve at a dinner party without apology.
  • The zaatar gives you all the flavor complexity you'd expect from a restaurant-quality bread in just 2 hours of work.
  • It's vegan, naturally elegant, and tastes even better the next day when the flavors have settled in.
02 -
  • Overproofing is the silent killer here; if your first rise goes longer than 90 minutes, the dough will collapse and you'll end up with a dense, sad focaccia instead of the airy masterpiece you're after.
  • The dimples must be deep and confident; gentle pressing won't cut it because they need to hold the oil and seasonings during baking, and they're also what give focaccia its signature texture.
  • Don't skip the second rise, even though you're tempted to rush—those 30 minutes are what transform it from okay bread into the pillowy, cloud-like focaccia you're dreaming of.
03 -
  • Always dissolve your yeast in water first and watch for that foam—it's the oldest, most reliable way to confirm your yeast is truly alive before you commit your flour to the party.
  • The dimple stage is non-negotiable; those little wells are what make focaccia focaccia, and they should look intentional and deep, not apologetic.
  • Don't refrigerate the dough expecting it to improve overnight; this bread prefers to be made and eaten the same day, when everything is at peak freshness and flavor.
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