Za'atar Foccacia

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  1. 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. 
  2. Add the olives and mix on low for 1 minute to combine
  3. 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.
  4. Grease and line a large deep baking dish with parchment paper. Drizzle with olive oil. 
  5. 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. 
  6. Cover with cling film and let double in size again. 
  7. Preheat the oven to 200ºC. 
  8. 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.
  9. Mix the za’atar and olive oil together and pour over the risen dough. Poke your fingers into the dough firmly to create indents. 
  10. Bake for 18-20 minutes until golden brown. 
  11. Let cool before serving.
  12. Serve with labneh, sliced cucumbers, pomegranate, chopped salad and some more olives!