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Za’atar Focaccia

Za'atar Focaccia
This tender, fluffy and lightly chewy focaccia topped with a sprinkling of savory za’atar spice is so delicious and so easy to make, you’ll want to bake it for every occasion!
Yield 1 focaccia
0

Reviews

Ingredients

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 3/4 cups warm water, divided (110 to 115°F)
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 4 cups all-purpose flour
  • 2 teaspoons table salt
  • 3 teaspoons za’atar spice

Instructions

  • In a large bowl or bowl of a stand mixer, combine yeast and 1/2 cup warm water. Let sit 5 minutes.
  • Add remaining 1 1/4 cups warm water, 2 tablespoons olive oil, flour and salt. Use a wooden spoon or dough hook attachment to stir until a dough forms.
  • On a lightly floured surface, knead dough by hand 5 to 7 minutes, adding more flour as needed until dough is smooth, soft, elastic and only slightly sticky.
    OR, using dough hook on medium speed, knead dough in stand mixer 3 to 4 minutes, adding more flour as needed until dough is smooth, soft, elastic and only slightly sticky.
  • Pour remaining 2 tablespoons olive oil into a clean large bowl. Shape dough into a ball and place in bowl; turn to coat in oil. Cover bowl with plastic wrap or a tea towel and let rise until doubled, about 1 hour.
  • Meanwhile, brush a large rimmed baking sheet (about 11×17 inches) with olive oil. Punch down risen dough and transfer to baking sheet. Gently press dough evenly into baking sheet all the way to the edges; if it resists (shrinks back), let it sit 5 to 10 minutes, then press again. It may take some patience, but the gluten will eventually relax and the dough will yield and stretch.
  • Cover baking sheet with 2 upside-down cooling racks and top racks with a damp kitchen towel. The cooling racks need to be wider than the pan so they don’t lay on the dough, but sit on the edges of the baking sheet. Let dough rise 30 to 45 minutes until puffy.
  • Heat oven to 450°F. Remove towel and cooling racks. Use oiled fingertips to make indents all over dough. Drizzle dough with olive oil, then sprinkle za'atar spice on top.
  • Bake focaccia for 30 minutes until golden brown. Drizzle with more olive oil just before serving.

Notes

Recipe by Stephanie Wise.

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Review & Comments

Charlene Pray | Reply

I have a question about the upside-down cooling racks :Cover baking sheet with 2 upside-down cooling racks; top racks with a damp kitchen towel. Let dough rise 30 to 45 minutes until puffy.Are you placing the racks right onto the dough? Do you remove them before baking? that part of the process is a mystery to me. 🙂

Red Star Yeast | Reply

Hi Charlene,
The directions have been modified to make this step more clear. The racks sit on the edges of the baking sheet – their purpose is to hold the damp towel over the dough while it is rising. Remove the towel and racks before baking.
I hope you will find this information helpful.
Happy baking!
Carol

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