Zaatar Olive Fluffy Focaccia (Print Version)

Fluffy focaccia infused with zaatar spice, olive oil, and Kalamata olives with a crisp golden crust.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 1 1/3 cups warm water (about 104°F)
05 - 1/4 cup extra virgin olive oil, plus additional for drizzling

→ Topping

06 - 2 tablespoons extra virgin olive oil
07 - 2 tablespoons zaatar spice blend
08 - 2/3 cup pitted Kalamata olives, halved
09 - 1 teaspoon flaky sea salt

# How To Make It:

01 - Dissolve active dry yeast in warm water and let it sit for 5 minutes until foamy.
02 - In a large bowl, mix bread flour and fine sea salt.
03 - Add the yeast mixture and 1/4 cup olive oil to the flour mixture and stir 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 the dough in a lightly oiled bowl, cover, and let it rise in a warm place for one 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 allow it to rise for an additional 30 minutes.
07 - Preheat the oven to 425°F.
08 - Dimple the surface of the dough using your fingers. Drizzle with 2 tablespoons olive oil, then evenly scatter zaatar, followed by olives and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown with crisp edges.
10 - Allow the focaccia to cool slightly, slice, and serve warm or at room temperature.

# Expert Tips:

01 -
  • The zaatar brings a tangy, herbaceous depth that transforms humble focaccia into something utterly memorable.
  • It's vegan and feeds a crowd, making it the kind of bread people actually fight over at the table.
  • You'll impress everyone with how elegantly simple it is, especially when they taste those briny olives in every bite.
02 -
  • Water temperature matters more than you'd think—use a thermometer if you have one, because yeast is surprisingly finicky about its comfort zone.
  • Don't skimp on the rising time; this bread needs its rest to develop flavor and texture, and rushing it will result in something dense and forgettable.
03 -
  • If your kitchen is cold, create a warm spot by turning your oven on for 30 seconds, then turning it off and letting the dough rise inside—the residual warmth is perfect and consistent.
  • Press the dough into the pan with wet fingers rather than floured hands; the moisture helps it relax and spread without sticking.
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