Zaatar Focaccia

Ingredients

• 240 ml (1 cup)warm water
• 7 g (2¼ teaspoons)active dry yeast
• 4 g (1 teaspoon)sugar
• 344 g (2¾ cups)plain flour
• 5 g (1 teaspoon)salt
• 2 teaspoons, plus 1 tablespoon for the toppingJamie Geller za’atar
• 60 ml (4 tablespoons)extra-virgin olive oil
• 227 g (8 ounces)red and yellow cherry tomatoes, halved

Instructions

1. 1

   Activate the yeast

   Put the warm water, yeast and sugar in a small bowl. Stir and leave the mixture until the yeast activates.

2. 2

   Mix the dry ingredients

   Combine the flour, salt and 2 teaspoons of za’atar in a large mixing bowl.

3. 3

   Make the dough

   Add 1 tablespoon of olive oil and the yeast mixture to the flour. Mix until a dough forms, then turn it out onto a floured surface and knead for about 5 minutes, until smooth.

4. 4

   Let it rise

   Cover the dough with the mixing bowl to trap the steam. Leave it to rise for about 1 hour, until doubled in size.

5. 5

   Shape the focaccia

   Preheat the oven to 220°C (430°F). Drizzle 1 tablespoon of olive oil over a half-sheet baking tray, about 38 × 28 cm (15 × 11 inches). Set the dough on the tray and press and stretch it into the corners.

6. 6

   Dimple the dough

   Press your fingers into the dough to make holes across its surface.

7. 7

   Add the oil

   Drizzle 2 tablespoons of olive oil over the dimpled dough.

8. 8

   Top with tomatoes

   Press the cherry tomatoes into the dough with their cut sides facing up, pushing them down to the bottom of the tray. Dust the top generously with za’atar.

9. 9

   Bake until golden

   Bake for about 15 minutes, until the focaccia is as golden as you like.

What is za’atar focaccia?

Focaccia is a dimpled, olive-oil-rich flatbread associated with Italy, while za’atar is a Middle Eastern herb-and-spice blend. This version brings the two together in a Greek and Mediterranean-inspired loaf, with the seasoning mixed into the dough and scattered over the top.

Cherry tomatoes add bursts of sweetness and colour, while the oil and finger-made dimples help give the bread its tender, chewy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 4g protein, 31g carbs, 7g fat.

Most of the carbohydrates come from the flour, while olive oil supplies most of the fat; the flour contributes a modest amount of protein. Pair a piece with a protein-rich dish and vegetables for a more balanced plate.

The dough and seasoning

Flour and yeast: Plain flour gives the dough its structure, and active dry yeast leavens it. The warm water helps bring the ingredients together; the recipe calls for the yeast to be stirred with the water and sugar before mixing.

Za’atar: Some goes into the dough, so its flavour carries through each slice. Save the topping portion for the surface, where it remains fragrant and visible.

Kneading and rising

Kneading: Work the dough for about 5 minutes on a floured surface, stopping when it feels smooth. A little flour on the work surface helps with handling, but avoid adding so much that the dough becomes dry.

Rising: Cover the dough with the mixing bowl and let it rise for about 1 hour, until it has doubled. The visual cue matters more than the clock if your kitchen is cooler or warmer.

Shaping and dimpling

Stretching: Set the dough on the oiled tray and gently press it towards the corners. If it springs back, give it a short pause before stretching again rather than forcing it.

Dimples: Press your fingers into the dough before adding the oil and toppings. The indentations hold oil and seasoning, and give focaccia its characteristic uneven surface.

Tomato topping and bake

Tomatoes: Press the halves in with their cut sides up, as directed, and push them down to the bottom of the tray. Spacing them across the dough helps distribute their juicy flavour.

Doneness: Bake at 220°C for about 15 minutes, watching for a golden surface. Ovens vary, so use the colour of the bread as your cue rather than relying on the time alone.

Serving ideas

Serve the focaccia warm or at room temperature, cut into squares for sharing. It works alongside soup, a salad or a spread of dips and other mezze.

For a more substantial meal, pair it with a source of protein such as beans, eggs or grilled fish. Its olive oil and bread make it satisfying as part of a simple lunch.

Recipe notes & tips

• Measure the flour by weight for a more consistent dough.
• Use warm rather than hot water when activating the yeast.
• Knead until the dough looks smooth, around 5 minutes.
• Let the dough double before stretching it into the tray.
• Press the tomatoes firmly into the dough so they stay in place.
• Check the focaccia for a golden surface at around 15 minutes.

Variations

• Add olives: Press pitted olives into the dough alongside the tomatoes.
• Use one tomato colour: Choose all red or all yellow cherry tomatoes if preferred.
• Add onion: Scatter thinly sliced red onion over the dough with the tomatoes.
• Boost the herbs: Add a little extra za’atar on top to make its flavour more pronounced.
• Serve with dips: Cut the focaccia into strips for dipping into hummus or another favourite spread.

Common mistakes to avoid

• Skipping the rise: Let the dough double before shaping so it has time to become airy.
• Adding too much flour: Use only enough on the work surface to handle the dough, or it may turn dry.
• Stretching too forcefully: If the dough resists reaching the corners, pause briefly and try again.
• Forgetting the dimples: Press holes into the surface before adding the oil and toppings.
• Leaving tomatoes loose: Push them down into the dough so they are nestled in place.
• Baking by time alone: Start checking at about 15 minutes and use the golden colour as your doneness cue.

How to store

Store cooled focaccia in an airtight container at room temperature for up to 2 days, or freeze it for up to 2 months. Reheat from thawed in a low oven until warmed through.

Frequently asked questions