Quick Zaatar Focaccia
Zaatar is a Middle Eastern spice blend and can be used in so many dishes as a topping and much more. It features dried sumac, oregano and toasted sesame seeds.
Here, I've baked the focaccia with the zaatar topping and cheese. It's an earthy flavour and texture and delicious with the pillowy focaccia dough.
Ingredients 10
Topping
2 tbsp za'atar spice mix, contains sumac, toasted sesame seeds and dried oregano
1⁄2 cup cheese, grated, pecorino romano cheese and mozzarella cheese
1⁄4 cup olives
1 tsp sea salt
Extra virgin olive oil
Focaccia Dough
500 g bread flour
450 ml warm water, luke
7 g dry yeast
10 g caster sugar
8 g fine salt
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Method 8
Mix the and /honey into the and let it sit for a little until fluffy at the top.
While the activates, mix your with and then pour the water/yeast mix into the flour.
Mix it all together using a spatula until combined and until it resembles a sticky ball. Do not add more , it should be a high hydration sticky dough and it will not look like a typical dough ball.
Seal the bowl air tight (glad, foil or a moist towel) and let it sit for 45 mins in a sunny spot to get a good rise.
Lather a shallow baking tray in olive oil. Drop the dough into the tray and stretch and fold it over itself 4 times. Spread it out to tray edges and cover it with a wet towel or glad wrap to make it air-tight.
Give it another 15 mins in the sun to rise in the pan.
Then salt it generously, drizzle on the olive oil, dimple with your fingers, add the remaining toppings of , and .
Bake at 250° for 20-25 minutes until crispy and delicious!
Estelle Rose Rehayem's tips
Focaccia can be prepared and baked within 1-2 hours or allowed to rest across 24 hours (in the fridge) and then baked for a more developed flavour. It's a simple, entry-level bread that you can learn how to make with minimal ingredients.
Plain flour works, bread flour will give better texture due to ability to develop more gluten and a higher protein content.
Aim for a 90/100, water/flour ratio if you are wanting to make a larger portion.
