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You are here: Home / Bread / Za’atar & Olive Focaccia

Za’atar & Olive Focaccia

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Za'atar Focaccia - Fab Food 4 AllIn honour of National Bread Week I am posting Za’atar & Olive Focaccia which I have been meaning to make ever since I saw Paul Hollywood making some on the Alan Tichmarsh show a couple of years ago!

I was recently sent a box of goodies from Steenbergs one of which was za’atar (which is popular in Syria and Lebanon). I had never come across this before (or some of the other products) so mild panic did set in as I felt like I’d opened up a box of sheet music and been asked to play a medley when I’m note blind!

Anyway after a quick look at Wikipedia, a trip to the library and a snoop in a book shop I decided to make the first thing that had already come into my head which was Focaccia. Indeed Paul Hollywood’s latest book had some kind of flat bread covered in za’atar so I felt I was barking up the right tree!

My daughter loves olives so we decided that these should also be included and I based my recipe on the one featured here for National Bread Week. I have to say that we had this with my Glenda’s Winter Lentil Soup and we ate the whole loaf  between the 4 us. It was a big hit so I will be making this Za’atar & Olive Focaccia again!

Za'atar

My daughter has now become a za’atar fan and comes in from school asking for some pitta, houmous (or olive oil) and za’atar. The Steenbergs version contains thyme, oregano, marjoram and parsley together with sumac, toasted sesame seeds and salt.

I used my small Mermaid baking sheet which was just the right size for making Focaccia and because it’s made of hard anodised aluminium there is no bending or warping in the oven which you get with cheaper quality baking sheets. The heat distribution is also second to none!

I am entering my Za’atar & Olive Focaccia into Javelin Warriors Cookin w Luv “Made with Love Mondays” challenge as it is made from scratch, plus Karen’s Herbs on Saturday challenge as it uses Za’atar.

Here’s a pictorial step-by-step guide:

Lebanon, Italy, vegetarian, bread, za'atar
Leave the warm water and yeast to froth up.
Stir the ingredients until a dough is formed.
Lebanese, Syrian, Italian, bread, vegetarian
Knead well.

Lebanese, Syrian, Italian, bread, vegetarian
Cover the dough and leave to rise.
Lebanese, Syrian, Italian, bread, vegetarian
The risen dough.
Lebanese, Syrian, Italian, bread, vegetarian
Knead the olives into the dough.

Lebanese, Syrian, Italian, bread, vegetarian
Place the dough on a baking sheet.
Lebanese, Syrian, Italian, bread, vegetarian
Paint on the olive oil.
Lebanese, Syrian, Italian, bread, vegetarian
Sprinkle on the Za’atar and sea salt.

Lebanese, Syrian, Italian, bread, vegetarian

Serve with some olive oil for dipping!

More flavoured bread recipes

  • Easy Cheesy Jalapeno Soda Bread
  • Easy Cheesy Chilli Cob
  • Wholemeal Cheddar & Apple Soda Bread with Cider
  • Walnutty Wholemeal Bread
  • Olive & Parmesan Cob Loaf
  • Spelt & Chia Fishtail Plait Loaf
  • Date & Coconut Bread

I’m sure you’ll love my Za’atar & Olive Focaccia so be sure to tag me via @FabFood4All on social media and leave a comment and rating below! It means the world to me:-)

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NB: All opinions are my own and I was not paid for this post. Thank you to Steenbergs for my products and Mermaid for the baking tray.Za'atar & Olive Focaccia slices on a wooden board. Za'atar & Olive Focaccia Pinterest image

Za'atar & Olive Focaccia slices on a wooden board.
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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

Ingredients

  • 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

Instructions

  • 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.

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Reader Interactions

Comments

  1. Ursula Hunt

    28/08/2015 at 10:18 am

    I love focaccia when we are have an italian meal

    Reply
  2. Jacqueline Roberts

    08/07/2015 at 5:33 pm

    Looks great might have a go

    Reply
  3. Jane Davies

    18/04/2015 at 11:22 am

    Not keen on olives on their own either but don’t mind them chopped up and added to things so will probably give this one a go 🙂

    Reply
    • Camilla

      18/04/2015 at 8:14 pm

      They are devisive aren’t they, I only got into them quite late in life but my kids love them:-)

      Reply
  4. Gwen Maynard

    18/04/2015 at 1:04 am

    Sounds yummy. Will be having a go at this soon.

    Reply
    • Camilla

      18/04/2015 at 8:17 pm

      Great, let me know how you get on:-)

      Reply
  5. William Gould

    29/01/2015 at 7:29 am

    I do like Focaccia but I’m not a huge fan of olives though…

    Reply
    • Camilla

      29/01/2015 at 10:44 pm

      You don’t like Olives, we all love them here, I suppose they’re an acquired taste. Remember my first as a kid and wasn’t keen!

      Reply
  6. Anne Dalzell

    14/11/2014 at 10:02 pm

    Never heard of za’ataar before either. Love how easy foccacia bread is to make yet it always looks so impressive when it comes out of the oven.

    Reply
    • Camilla

      15/11/2014 at 12:06 am

      I hadn’t either until I was sent some. Drizzle it over houmous on a pitta and daughter really taken to it too:-)

      Reply
  7. Maddy

    11/09/2014 at 12:16 pm

    Could you do the first part in the dough-making cycle of a bread maker?

    Reply
    • Camilla

      11/09/2014 at 6:33 pm

      I ditched my bread maker as it totally took the fun out of bread making so I couldn’t say I’m afraid. Maybe your manual has a similar recipe and you could adapt it.

      Reply
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