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Za’atar and Olive Focaccia
Focaccia is made throughout the Mediterranean. But, Israelis love to give it a special twist. The classic Israeli twist is to add za’atar spices and to use high-quality Israeli olive oil. Za’atar is an Israeli spice mixture staple. The main ingredient is hyssop, which is a spice in the thyme family. Israeli olive oils, as many people know, have a special flavor that is formed by the distinct soil in the Land of Israel. By adding za’atar and Israeli olive oil you can take your focaccia to another level. These two small changes can have huge effects. They will turn a familiar bread into a flavorful reminder of the Holy Land!
Ingredients
Warm water
2¼ Cup
Active dry yeast
2¼ Tsp
Sugar
1 Tsp
Bread flour
5 Cup
Dead sea Salt
1 Tbsp
Israeli Olive oil
6 Tbsp
pitted kalamata olives
1/2 Cup
za’atar
1 Tbsp
Flake salt
to taste
Fresh rosemary or oregano
optional
Instructions
1 Step
Dissolve the yeast with sugar in the warm water, and allow it to sit for 5-10 minutes, or until the mixture looks foamy and bubbly.
2 Step
To a stand mixer fitted with a dough hook, add the yeast and water mixture, 2 Tablespoons of olive oil, salt, and flour.
3 Step
Turn the mixer to stir, and allow it to mix until a shaggy dough is just formed.
4 Step
Increase the speed to medium, and kneed for 5-6 minutes, or until a smooth, soft and elastic dough forms. This is a sticky dough, but you should be very smooth and easy to handle; if it still feels too wet or sticky as your mixing it, add a little more flour, 1 Tablespoon at a time.
5 Step
Remove the dough from the mixer, form into a ball, and transfer to a large well-oiled bowl, cover with a clean towel or cling film and let rise in a warm place for 1 hour until the dough doubles in volume.
6 Step
After the dough has proofed punch it down, removing all the excess air. Pool each edge of the dough towards the center to form a ball, and continue to deflate the dough.
7 Step
Prepare the baking dish. Add 3 Tablespoons of oil to a 9 x 13 (23 x 33 cm) metal baking dish, or to a rimmed baking sheet; for a thicker fluffier dough use the 9 x 13 (23 x 33 cm) dish, and for a thinner crispy focaccia use a rimmed baking sheet. Transfer the dough to the oiled baking dish and lightly press and stretch it into a rectangular shape. It is ok if it does not fill the pan because as it rises, it will spread and fill to the edges of the baking dish.
8 Step
Use your hands to add extra oil from the edges of the pan to the top of the dough, so that both the bottom and top of the dough are lightly covered in oil. Cover with plastic wrap, and let the dough rise for 1 hour, or until it has raised, puffed up, and filled the baking dish.
9 Step
Preheat the oven to 425°F (220°C). Add a little oil to your hands, and then firmly press your fingertips into the dough, creating dimples. Press deeply into the dough, lifting with each press, almost like you’re playing piano across the length of the baking dish. Top with the olives, placing them firmly into the dough. Sprinkle with za’atar, an additional drizzle of oil, and flake salt. Top with fresh rosemary or oregano sprigs if desired.
10 Step
Bake for 25-30 minutes on the center rack until golden brown on top. Transfer to a baking rack, and allow it to cool for 20-30 minutes. Serve warm or at room temperature.
Recipe made with our
-30%
424 Salt110 gr
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