Focaccia au zaatar

Ingrédients

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons Jamie Geller Za'atar (plus 1 tablespoon for topping)
• 4 tablespoons Extra Virgin Olive Oil
• 8 ounces red and yellow cherry tomatoes (halved)

Préparation

1. 1

   Proof the yeast by adding the warm water, yeast, and sugar to a small bowl. Mix and allow yeast to activate.

2. 2

   In a large mixing bowl, add the flour, salt and za'atar. Mix.

3. 3

   Add 1 tablespoon of Extra Virgin Olive Oil and yeast mixture. Mix again until a dough forms, the turn the dough out onto a floured surface. Knead until the dough is smooth, about 5 minutes.

4. 4

   Cover with your mixing bowl to trap in the steam and allow dough to rise until doubled in size, about 1 hour.

5. 5

   Preheat the oven to 430°F / 220°C. Drizzle 1 tablespoon of olive oil on a half-sheet baking tray (about 15x11 inches). Place the dough onto the tray and press and stretch the dough into the corners of the tray.

6. 6

   Use your fingers to press holes into the dough.

7. 7

   Drizzle 2 tablespoons of olive oil on top of the holey dough.

8. 8

   Press the cherry tomatoes, sliced-side up, into the dough, all the way to the bottom of the pan. Then dust the the top with a generous amount of za'atar.

9. 9

   Bake for about 15 minutes, until perfectly golden to your liking.