Za’atar Focaccia with Oli Recipe

Our superstar chef Tara created Twisted’s Za’atar Focaccia recipe after calling up one of her old friends to get the low down this unique form of Lebanese breakfast.

Done in 1 hour

Serves 10

Dish by Hugh Woodward

Ingredients

Foccacia:

510gbread flour

350mlwater

50golive oil

10gsalt

5gyeast

5gsugar

100ggreen olives, sliced

Flaked sea salt

Za'atar topping:

1 tbspdried thyme

1 tbspcumin seeds

1 tbspcoriander seeds

1 tbspsesame seeds, toasted

1 tbspsumac

1/2 tspkosher salt

60mlolive oil

Catch this focaccia bread recipe blended with Za'atar spices for a unique Lebanese twist. Check out the video above to get some tips on how to best prove your focaccia bread to get a lovely fluffy bake. It. Remember, treat your beak gently, no kneading necessary in order to keep all the air bubbles inside the dough while rising. It all comes together with lashings of olive oil , greek yogurt, even more olives and cherry tomatoes. You can find all the details for this unique and wonderful focaccia bread recipe below so get ready, set and bake!

Method

In a stand mixer, using a hook attachment, on medium speed mix together the flour, water, oil, salt, yeast and sugar until combined. Switch to high and knead until the dough comes away from the bowl.

Add the olives and mix on low for 1 minute to combine.

Transfer the dough to an oiled bowl and cover with cling film. Let rise for 1-2 hours, being sure to fold edges into the centre every hour.

Grease and line a large deep baking dish with parchment paper. Drizzle with olive oil.

When dough has doubled in size, transfer to the lined and greased baking dish. Gently spread to the edges, but don’t worry as it rests more it will spread out and fill the pan. Cover with cling film and let double in size again. Preheat the oven to 200ºC.

To make the za’atar, toast the cumin and coriander seeds until aromatic. Then grind in a coffee grinder. Mix together with the remaining za’atar ingredients.

Mix the za’atar and olive oil together and pour over the risen dough. Poke your fingers into the dough firmly to create indents.

Bake for 18-20 minutes until golden brown. Let cool before serving.

Serve with labneh, sliced cucumbers, pomegranate, chopped salad and some more olives!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.