Dough is everything for us. From mana-eesh in our wood oven to pizza and traditional pastries like sambousek and spinach fatayer, a good dough is the foundation of countless recipes. This zaatar focaccia with olive recipe is no exception, and once you’ve mastered this soft, fluffy dough, you’ll find it’s perfect for creating these aromatic, flavour-packed bites.
What makes this recipe unique is the topping – a beautiful blend of zaatar, olives, garlic, and fresh herbs, drizzled with olive oil to sink into the dimples of the dough, adding incredible flavour to every bite. Like my other fried mini mana-eesh sprinkled with tangy za’atar, these squares can be enjoyed warm or cold. Whether you’re serving them as part of a mezze spread or as a quick snack, this zaatar focaccia is guaranteed to impress.
If you have a sweet tooth, don’t miss my other creations, like the Ashta brioche, a delicious twist with creamy ricotta and aromatic cardamom for a delightful fusion. From savoury to sweet, there’s a recipe for every craving, and this zaatar focaccia is just the beginning of what you can create once you’ve cracked the secret to a good dough.
Step 1. Activate the yeast
In a small bowl, combine the yeast, sugar, and 2 tablespoons of the warm water. Stir gently and set aside for about 5 minutes, or until the mixture becomes frothy and activated.
Step 2. Mix and knead the dough
In the bowl of a stand mixer fitted with a dough hook, combine the plain flour, and salt. Add the activated yeast mixture to the dry ingredients, followed by the remaining warm water. Mix on low speed until the ingredients come together into a dough.
Increase the mixer speed to medium and knead the dough for 5 minutes until smooth and elastic. Add the olive oil and continue kneading for another 2–3 minutes, until the oil is fully incorporated and the dough is soft and supple.
Transfer the dough to a lightly greased bowl, cover it with a clean tea towel, and let it rest for 30 minutes at room temperature, or until it has slightly risen.
Step 3. Make the topping
In a bowl, combine the olive oil, chopped Kalamata olives, zaatar, parsley, garlic, and a pinch of chilli flakes. Mix well.
Step 4. Prepare the dough base and bake
Preheat your oven to 180°C (350°F) and grease a 30 cm x 20 cm baking tray.
Transfer the rested dough to the prepared tray. Use your hands to gently press and spread it evenly across the tray. With your fingertips, poke the surface of the dough to create dimples. Spoon the mixture over the dough, spreading it evenly and ensuring it seeps into the dimples.
Bake in the preheated oven for 20 minutes, or until the dough is golden, slightly risen, and fragrant.
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