Zaatar Olive Focaccia Bread (Printable Version)

Fluffy focaccia with zaatar, olive oil, and Kalamata olives, perfect as a savory snack or side.

# What You Need:

→ 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 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

# How-To Steps:

01 - Dissolve active dry yeast in warm water and let it sit for 5 minutes until foamy.
02 - Combine bread flour and fine sea salt in a large mixing bowl.
03 - Add yeast mixture and ¼ cup olive oil to the flour mixture; mix until a shaggy dough forms.
04 - Knead dough on a lightly floured surface or in a stand mixer with dough hook for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and allow to rise in a warm environment until doubled in size, approximately 1 hour.
06 - Lightly oil a 9x13-inch baking pan; punch down dough and evenly press it into the pan. Cover and let rise for 30 minutes.
07 - Set oven temperature to 425°F.
08 - Dimple dough surface deeply with fingers, drizzle with 2 tablespoons olive oil, then evenly sprinkle zaatar, olives, and flaky sea salt on top.
09 - Bake for 20 to 25 minutes until golden brown and edges are crisp.
10 - Allow to cool slightly, slice, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It smells incredible while baking and tastes even better warm, making your kitchen feel like a Mediterranean bakery.
  • The dough is forgiving enough for beginners but impressive enough to serve at dinner parties without apology.
  • One loaf feeds a crowd, and leftovers actually improve slightly after a day, if you can resist them that long.
02 -
  • Temperature matters: if your water is too hot, it kills the yeast; too cold, and the dough rises slowly or not at all—aim for 40°C, about the temperature of a warm bath.
  • Don't skip the second rise even though you're tired—those final 30 minutes transform the dough from denser to cloud-like.
  • Zaatar can vary wildly between brands and sources, so taste a tiny bit before committing the full amount; some are more herbaceous, others more tangy from the sumac.
03 -
  • A stand mixer makes this easier, but honest hand kneading for 10 minutes is a legitimate meditative practice and teaches you the dough's rhythm in a way machines can't.
  • If your kitchen is cold, let the dough rise in an oven with just the light on, or place the bowl in a warm water bath—consistency matters more than speed.
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