Zaatar Olive Focaccia Bread (Print Version)

A fluffy focaccia rich with zaatar and Kalamata olives, offering Mediterranean flavors in each bite.

# 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 extra 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:

01 - Combine bread flour and fine sea salt in a large mixing bowl. In a separate bowl, dissolve yeast in warm water and rest for 5 minutes until frothy.
02 - Add yeast mixture and 1/4 cup olive oil to the flour. Stir until a shaggy dough forms.
03 - Knead dough on a lightly floured surface or use a stand mixer with a dough hook for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Oil a large baking sheet or 9x13 inch pan. Punch down dough and press it evenly into the pan. Cover and allow to rise another 30 minutes.
06 - Preheat oven to 425°F (220°C).
07 - Dimple the dough surface deeply with fingers, drizzle with 2 tablespoons olive oil, then evenly scatter zaatar, Kalamata olives, and flaky sea salt over the top.
08 - Bake for 20 to 25 minutes until golden brown and crisp on the edges.
09 - Allow to cool slightly, slice, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It's easier than you think—the dough is forgiving and actually rewards a gentle hand over perfect technique.
  • One hour of rising time means you can have fresh focaccia on the table faster than you'd expect, and your kitchen will smell like a Mediterranean dream.
  • It's vegan, naturally, which means everyone at the table gets to enjoy it without worry or compromise.
02 -
  • Don't skimp on the dimpling step—shallow indentations mean the oil runs off instead of collecting in those little pools where you want it most.
  • If your zaatar has been sitting in the pantry for months, do a smell test; it fades faster than you'd think, and you need that bright, herbal punch to make this special.
03 -
  • If your kitchen is cold, your rising time might stretch to ninety minutes or more—go by visual cues (doubled size) rather than the clock.
  • Save a pinch of flaky sea salt for right after the focaccia comes out of the oven, while the surface is still warm enough for it to stick and add that final burst of salinity.
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