Zaatar Olive Focaccia Bread (Printable)

Fluffy focaccia bread enriched with zaatar, olive oil, and Kalamata olives, offering a flavorful Mediterranean twist.

# 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 additional 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 It:

01 - Dissolve active dry yeast in warm water and let sit for 5 minutes until foamy.
02 - Combine bread flour and fine sea salt in a large mixing bowl.
03 - Add yeast mixture and 1/4 cup olive oil to the flour mixture; stir 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 spot for 1 hour or until doubled in size.
06 - Oil a large baking sheet or 9x13 inch pan. Punch down dough, press evenly into pan, cover, and let rise for 30 minutes.
07 - Preheat oven to 425°F.
08 - Dimple dough surface with fingers, drizzle with 2 tablespoons olive oil, evenly scatter zaatar, olives, and flaky sea salt on top.
09 - Bake for 20 to 25 minutes until golden brown and crisp around the edges.
10 - Allow to cool slightly, slice, and serve warm or at room temperature.

# Expert Advice:

01 -
  • The way zaatar blooms when it hits hot oil creates a flavor that tastes more impressive than the effort it takes.
  • Kalamata olives add bursts of salty brightness that make every bite feel special without being fussy.
  • This bread is substantial enough to stand alone but humble enough to pair with almost anything on your table.
02 -
  • If you skip the dimpling step, you'll end up with thick pillowy pockets instead of that signature focaccia texture, so don't rush it.
  • Zaatar loses brightness when it sits for days, so make this bread when you're ready to eat it or within a day of baking.
  • The second rise is crucial—skipping it or rushing it results in dense, gummy bread instead of the light, airy crumb you're after.
03 -
  • If your kitchen is cold, proof the dough in a warm oven or near (not on) a heating source to keep it moving through both rises.
  • Don't be afraid of the dimples—press them deep and with confidence, and don't worry if they're not perfectly uniform, that's what makes it look homemade and honest.
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