This Za’atar Focaccia Bread is light, airy, and infused with herby Middle Eastern flavor—perfect for snacking, sharing, or serving with any meal.
Za’atar Focaccia Bread: Where Italy Meets the Middle East
I’ve been working on my focaccia recipe for over a year—testing versions, taking breaks, and making little tweaks until I finally landed on the one. Of course, I had to put my own spin on it, and with a bag of za’atar just waiting to be used, this combo came to life. Za’atar Focaccia Bread bakes up thick in an 8×11 pan for that pillowy texture I love. Topped with tomatoes, onions, olive oil, and flaky salt, it’s pure perfection. It’s amazing on its own but also makes the best companion to dinner. I love dipping mine into herby olive oil with pomegranate balsamic, but you can enjoy it however you like.
Why You’ll Love This Recipe
Pillowy texture. Baking in a smaller 8×11 pan gives you thick, soft focaccia that’s perfect for tearing apart.
Middle Eastern twist. Za’atar brings a fragrant, herby flavor that pairs beautifully with the olive oil and toppings.
Simple yet impressive. Just a handful of pantry ingredients turn into a bakery-style bread that looks and tastes special.
Versatile. Serve it as a snack, appetizer, or side with dinner—it works for everything.
Customizable. The toppings can change with your mood—keep it classic with tomatoes and onions or add olives, roasted garlic, or extra herbs.
What Is Za’atar?
Za’atar is a Middle Eastern spice blend made with dried herbs (often thyme, oregano, or marjoram), sesame seeds, and sumac. It has an earthy, nutty, and slightly tangy flavor that makes it incredibly versatile. Traditionally, it’s mixed with olive oil and spread on flatbreads, sprinkled over roasted vegetables, or stirred into dips like hummus and labneh. In this focaccia, it infuses the bread with that same savory, aromatic character, giving every bite a distinctive lift.
Ingredient Highlight: Bread Flour
Bread flour makes a big difference in focaccia. With its higher protein content compared to all-purpose flour, it develops more gluten, which creates that signature chewy, airy texture. It also helps the bread hold its structure when you dimple the dough before baking. While all-purpose flour will work in a pinch, bread flour really gives the focaccia its bakery-style feel.
Madly Delicious Must-Know Tips & Questions
- Yeast matters. Make sure your yeast foams up before you move forward, or your dough won’t rise properly.
- Olive oil is your friend. Don’t be shy with the olive oil—it keeps the bread moist and gives it that classic golden crust.
- Warm rise option. No warm corner? Use the oven method: preheat to 200°F (93°C), turn it off, and let the covered dough rise inside with the door cracked.
- Stretch gently. When transferring to the pan, don’t punch the dough down—let it keep its airy structure.
- Serve fresh. Focaccia tastes best the day it’s baked, though it can be refreshed in the oven the next day.
Can I use all-purpose flour?
Yes, but the bread won’t be as chewy or airy. Bread flour gives the best results.
Can I make this ahead?
You can let the dough rise in the fridge overnight after the first rise. Bring it back to room temperature before moving on.
What other toppings work?
Try olives, roasted garlic, caramelized onions, or even a mix of fresh herbs with the za’atar.
Let’s Dish: Did You Know?
Focaccia is one of Italy’s oldest breads, dating back to Roman times when it was cooked over hot stones. Its name comes from the Latin word focus, meaning “hearth” or “fireplace.” Over the centuries, focaccia evolved into a regional staple across Italy, with different areas adding their own touches—from rosemary and sea salt in Liguria to stuffed focaccia in Bari. This version takes the Italian classic and gives it a Middle Eastern spin with za’atar, showing just how adaptable the bread has always been.
Love an herby, golden bread? Then try my Za’atar Focaccia Bread!
It’s soft, fragrant, and topped with tomatoes, onions, and plenty of za’atar. Serve it as a starter, side, or snack—and don’t forget to tag me on Instagram @madly__delicious with #MadlyDelicious so I can see your version!
More Recipes
Smoky White Bean and Kale Soup
Mediterranean Tofu Bowls with Sumac Roasted Veggies
Za’atar Focaccia Bread
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.
I mean, we all know bread is the best, but this focaccia was ZE BEST!!! So bouncy with the perfect amount of oil and spices. Amazing on its own or paired with a larger meal. Not as intimidating to make as I thought!
Thank you for your kind words! I put a lot into creating this recipe and I am glad you love it as much as I do.