Zaatar Olive Focaccia Bread (Printable Version)

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

# Ingredient List:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • It tastes like you spent hours at a Mediterranean bakery, but it's genuinely manageable at home.
  • The combination of briny olives and earthy zaatar creates a savory depth that makes people ask for seconds immediately.
  • One focaccia feeds a crowd and improves any meal, from a simple lunch to an impressive dinner spread.
02 -
  • The dough should feel slightly sticky and supple, not dry—if it's stiff, it'll bake dense, and you'll miss all that ethereal crumb.
  • Don't skip the second rise or rush it; those extra 30 minutes make the difference between good focaccia and the kind people remember.
  • Press those dimples deep; shallow indentations disappear during baking, and you lose texture.
03 -
  • If your kitchen is cold, turn your oven on for 30 seconds and then off, creating a warm proof box for faster rising without overproofing.
  • Zaatar can be strong; taste a pinch of yours before committing the full amount—some blends are more aggressive than others, and you can always add more.
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