Za'atar Focaccia
This is a fusion I have been dying to try and today it’s finally here. In the middle east we have manouche, a thin dough cooked on a Saj, with a za’atar and olive oil mix spread all over. In Italy, you have focaccia, another thin (or thick sometimes) bread baked with lots of olive oil and maybe some herbs - they’re so similar! So it makes total sense to fuse the two together to create this wonderful delicacy.
Serves: 6
Time: 1 hour + 11 hours resting (idle)
Ingredients
4 cups AP Flour
2 tsp Salt
2 tsp Active Dry Yeast
1/2 tsp Sugar
2 cups warm water
Olive Oil (as needed)
Za’atar (as needed)
Instructions
Fill 2 cups of warm water, add the sugar and active dry yeast. Mix well and let it sit for 15-20 minutes until it gets foamy.
In a large mixing bowl, add the AP Flour, salt, and bloomed yeast water. Mix well until all the water has been absorbed and you have formed a sticky dough ball. Add olive oil and cover all over to ensure the dough doesn’t dry out. Cover with plastic wrap or a towel and place in the fridge overnight.
Line a large baking sheet with parchment paper or brush generously with oil. Deflate the dough with your fingers and stretch and fold a few times slowly creating a ball shape. Place onto the baking sheet and form into a ball. Cover & let it rest for 3 hours.
Spread the za’atar all over the top of the dough. Add a bit of olive oil to your hands and massage the dough with your fingertips to create deep dimples. Do your best to let the dough fill the pan. Add more za’atar and salt as you like.
Place on the middle rack of the oven, 425F for 20-25 minutes. Keep an eye on it as each oven is slightly different.
Remove and let it cool for a few minutes then slice and enjoy. I am serving with Akkawi cheese, tomatoes, and mint. And of course some extra za’atar and olive oil.
