Zaatar Olive Focaccia Bread (Printable)

Fluffy focaccia infused with zaatar, olive oil, and Kalamata olives offers a flavorful Mediterranean twist.

# What You’ll 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 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 - In a large mixing bowl, mix bread flour and fine sea salt together.
02 - Dissolve active dry yeast in warm water and let it rest for 5 minutes until foamy.
03 - Add the yeast mixture and ¼ cup olive oil into the flour mixture and mix until a shaggy dough forms.
04 - Knead the dough on a lightly floured surface or with a stand mixer fitted with a dough hook for 8 to 10 minutes until smooth and elastic.
05 - Place the dough into a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.
06 - Oil a large baking sheet or 9 x 13-inch pan. Punch down the dough and press it evenly into the prepared pan. Cover and let rise for 30 minutes.
07 - Set the oven to 425°F (220°C) to preheat.
08 - Dimple the surface of the dough deeply with your fingers. Drizzle with 2 tablespoons olive oil, then evenly scatter zaatar spice blend, Kalamata olives, and finish with flaky sea salt.
09 - Bake for 20 to 25 minutes until the bread turns golden brown and the edges are crisp.
10 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It bridges two cuisines in a way that feels effortless and exciting.
  • The zaatar blooms when it hits the warm oil, filling your kitchen with a scent that lingers for hours.
  • Kalamata olives add pops of briny richness that keep you coming back for another slice.
  • The dough is forgiving enough for beginners but impressive enough to serve at a dinner party.
02 -
  • Water temperature is non-negotiable—too hot and you'll kill the yeast; use a thermometer if you're unsure.
  • Don't skip the second rise; it's what gives focaccia its characteristic airy crumb and tender structure.
  • Press the dimples deep into the dough, all the way to the bottom of the pan if you can—shallow indentations will flatten out during baking.
  • Zaatar can scorch if your oven runs hot, so watch the last few minutes and cover loosely with foil if needed.
03 -
  • Make the dough the night before, refrigerate it, and you can shape and bake it fresh the next morning with barely any work.
  • If your zaatar or olives were stored in the pantry for a while, taste them first—stale spice blends won't give you the flavor boost you're expecting.
  • Serve with labneh or a garlicky yogurt sauce; it elevates the whole experience and gives people something to dip into.
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