Zaatar Olive Focaccia Bread (Printable)

Fragrant focaccia with zaatar and olives, golden crust, soft inside, ideal for snacks or sides.

# 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 (about 104°F)
05 - ¼ cup extra virgin olive oil, plus more 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

# Cooking steps:

01 - Combine bread flour and fine sea salt in a large mixing bowl.
02 - Dissolve active dry yeast in warm water and let it sit for 5 minutes until foamy.
03 - Add the yeast mixture and ¼ cup olive oil to the flour, mixing until a shaggy dough forms.
04 - Knead the dough 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 large baking sheet or a 9x13-inch pan, punch down the dough, and press it evenly into the pan. Cover and let rise for another 30 minutes.
07 - Preheat the oven to 425°F.
08 - Dimple the dough surface using your fingers, drizzle with 2 tablespoons olive oil, evenly scatter zaatar, then add olives and flaky sea salt on top.
09 - Bake for 20 to 25 minutes until golden brown with crisp edges.
10 - Allow to cool slightly, slice, and serve warm or at room temperature.

# Expert advice:

01 -
  • It fills your kitchen with a smell so good you'll forget you made it yourself.
  • The combination of crispy edges, fluffy crumb, and salty-tangy topping tastes restaurant-quality but needs no fancy equipment.
  • One focaccia feeds a crowd and works as an appetizer, snack, or the side everyone fights over.
02 -
  • Dimpling the dough isn't just for looks—those little pockets catch the olive oil and zaatar, creating pockets of flavor and texture that make each bite different.
  • Don't skip the second rise, even if you're impatient; that 30 minutes transforms the bread from good to genuinely fluffy.
03 -
  • If your kitchen is cold, let the dough rise in a turned-off oven with the light on—it creates the perfect warm environment without any fuss.
  • Use a candy thermometer to check your water temperature; yeast is finicky about warmth, and precision here pays off in reliable rises every time.
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