Zaatar Olive Focaccia Bread (Printable)

Fluffy focaccia bread topped with zaatar, Kalamata olives, and olive oil for a Middle Eastern twist.

# 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 extra 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 Make It:

01 - Dissolve active dry yeast in warm water and let it sit for 5 minutes until foamy.
02 - In a large mixing bowl, whisk together bread flour and fine sea salt.
03 - Add the yeast mixture and ¼ cup olive oil to the flour mixture; mix until a shaggy dough forms.
04 - Knead the 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 into a lightly oiled bowl, cover, and let it rise in a warm area for 1 hour or until doubled in size.
06 - Oil a large baking sheet or 9x13 inch pan. Punch down the dough and press it evenly into the pan.
07 - Cover and let the dough rise another 30 minutes until slightly puffed.
08 - Heat the oven to 425°F (220°C).
09 - Dimple the dough surface deeply with fingers, drizzle with olive oil, then evenly sprinkle with zaatar, halved olives, and flaky sea salt.
10 - Bake for 20 to 25 minutes until golden brown and crisp on the edges.
11 - Allow to cool slightly before slicing; serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It's vegan and impressive, proving bread doesn't need butter to be irresistible.
  • The zaatar-olive combination feels exotic but comes together in less than three hours, including rising time.
  • One focaccia feeds a crowd, making it perfect for sharing or peaceful solo meals throughout the week.
02 -
  • Don't skip the second rise—I learned this the hard way when I rushed and ended up with dense, gummy focaccia that tasted more like pizza dough than the cloud I expected.
  • The dimpling is not just for looks; those indentations hold the oil and seasonings, creating pockets of flavor in every bite rather than a flat, one-note surface.
03 -
  • Save a small handful of fresh zaatar to sprinkle just before serving—the heat from the oven mellows the spice, so a final flourish brings back that bright, peppery punch.
  • Serve with labneh or hummus for dipping; the cool creaminess against warm, oily focaccia is pure balance.
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