Za'atar Focaccia Bread
This Za’atar Focaccia Bread combines pillowy Italian focaccia with the herby, aromatic flavors of Middle Eastern za’atar. Topped with cherry tomatoes, red onion, and plenty of olive oil, it bakes up golden and fragrant—perfect as a snack, starter, or alongside your favorite meal.
Equipment
- KitchenAid stand mixer with dough hook (optional)
- large bowl
- Towel for covering the dough while rising
- 8×11-inch baking pan
Ingredients
Focaccia Dough
- 3 ¼ cups bread flour (AP can be used but won’t yield quite the same texture)
- 1 ½ cups water, warmed to 110°F (43°C)
- 1 packet (2 ¼ tsp) instant dry yeast (active can be used but may take longer to rise)
- 2 tsp granulated sugar
- 1 tsp salt
- ¼ cup olive oil
- ¼ - ½ cup additional olive oil, divided
Other Ingredients
- 6-10 cherry tomatoes, halved
- 1 - 2 red onion slices, cut into half moons
- 2 ½ tbsp za'atar
- 2 tbsp olive oil
- Flaky sea salt
Instructions
- Activate the yeast: Warm 1 ½ cups water to 110°F (43°C). Add 1 packet instant dry yeast and 2 tsp sugar, stir gently, and let sit for 10–15 minutes until foamy on top.
- Make the dough: In a stand mixer fitted with a dough hook, add the yeast mixture, 3 ¼ cups bread flour, 1 tsp salt and ¼ cup olive oil. Mix on speed 4 for 4 minutes, then increase to speed 5–6 for another 4 minutes, until the dough is smooth and elastic.By hand: Combine the ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.
- First rise: Drizzle a generous amount of olive oil into a large bowl. Transfer the dough, roll it around to coat, then cover. Place in a warm spot to rise for 1½–2 hours, until doubled in size.Tip: If you don’t have a warm corner, set your oven to 200°F (93°C), turn it off, and place the covered bowl inside with the door cracked slightly.
- Prepare the pan: Generously grease an 8×11-inch baking pan with olive oil. Gently transfer the dough to the pan without punching it down. Stretch it out toward the edges as much as you can, then cover and let rise for another 45 minutes. While the dough rises, move on to Step 5.
- Prep toppings: Halve the cherry tomatoes, slice the red onion into half moons, and mix 2 ½ tbsp za’atar with 2 tbsp olive oil in a small bowl so your toppings are ready to go.
- Top and dimple: Preheat oven to 425°F (220°C). Drizzle the dough with olive oil. Using your fingers, gently press into the dough to create the classic focaccia indentations.
- Assemble and finish: Dollop the za’atar mixture evenly across the surface, then press in the cherry tomatoes and arrange the red onion slices on top. Finish with an extra drizzle of olive oil and a generous sprinkle of flaky sea salt.
- Bake: Bake for 25–30 minutes, or until golden on top and crisp around the edges. Let cool for a few minutes, then run a sharp knife around the edges of the pan and use a spatula to carefully lift the focaccia onto a cutting board. Cool slightly before slicing and serving.
Notes
Flour swap
Bread flour gives the best chewy texture, but all-purpose flour can be used if needed.
Yeast tip
Make sure your water is around 110°F (43°C) so the yeast activates properly. If it doesn’t foam after 15 minutes, start over with fresh yeast.
Warm rise option
If your kitchen is cool, preheat the oven to 200°F (93°C), turn it off, and place the covered dough inside with the door cracked slightly.
Pan size
This recipe is written for an 8×11-inch pan, which gives a thicker, pillowy focaccia. For a thinner focaccia, use a 9×13-inch pan and check for doneness a few minutes earlier.
Toppings
Za’atar, red onion, and cherry tomatoes are classic here, but you can mix it up with olives, roasted garlic, or other fresh herbs.
Make-ahead
You can prepare the dough through the first rise, then refrigerate overnight. Bring to room temp before transferring to the pan for the second rise.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for about 8–10 minutes to refresh the texture.
Freezing
Wrap baked focaccia tightly in foil and freeze for up to 1 month. Thaw at room temperature and reheat in the oven before serving.
Nutrition
Serving: 1 piece focacciaCalories: 225kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.5gSodium: 240mgPotassium: 90mgFiber: 1.5gSugar: 0.5gVitamin A: 80IUVitamin C: 2mgCalcium: 20mgIron: 1.7mg
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