Go Back
Za'atar & Olive Focaccia slices on a wooden board.
Print Pin
5 from 7 votes

Za’atar & Olive Focaccia

Focaccia is traditionally Italian but here it's been given a Middle Eastern twist using Za'atar and Olives, great for dipping in olive oil.
Course Side Dish, Snack
Cuisine Middle Eastern
Keyword focaccia, olive, za'atar
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 - 6
Author Camilla Hawkins


  • 15 g / ½ oz Dried active yeast
  • 180 ml / 6fl oz Warm water
  • 350 g / 12 oz Strong plain flour
  • 1 tsp Table salt
  • 50 g Black olives pitted and quartered
  • 1 tbsp Za’atar
  • 2 tbsp Extra virgin olive oil
  • 2 pinches Coarse sea salt


  • Put just 120ml/4fl oz of warm water in a small bowl and stir in the yeast, leave for 10 minutes to go frothy.
  • Sieve the flour and salt into a large bowl and stir in the yeast mixture and the rest of the water with a wooden spoon, you might need a little more water!
  • Use your hands to bring the dough together and transfer to a floured surface, knead for a few minutes until smooth and elastic.
  • Put the dough in a well oiled bowl covered with cling film, and set aside in a warm place (airing cupboards are good) to prove for about 1 ½ hours until doubled in size.
  • Meanwhile lightly oil a baking sheet and 10 minutes before proving has ended preheat the oven to 220°C.
  • Turn the dough onto a floured surface, punch down then sprinkle in the chopped olives and knead for a few minutes.(You might need to add in 2 batches).
  • Place the dough on the oiled baking sheet, pulling it into a rectangle about 1.5cm/3/4” deep.
  • Make dimples in the dough using your fingers or knuckles then brush the olive oil over the surface and sprinkle on the Za’atar and course sea salt.
  • Bake for about 15 - 20 minutes or until golden. Serve warm or at room temperature with more olive oil for dipping.