Zaatar Focaccia Recipes

ZA'ATAR FOCACCIA

Steps:

• Proof the yeast by adding the warm water, yeast, and sugar to a small bowl. Mix and allow yeast to activate. In a large mixing bowl, add the flour, salt and za'atar. Mix. Add 1 tablespoon of Colavita Extra Virgin Olive Oil and yeast mixture. Mix again until a dough forms, the turn the dough out onto a floured surface. Knead until the dough is smooth, about 5 minutes. Cover with your mixing bowl to trap in the steam and allow dough to rise until doubled in size, about 1 hour. Preheat the oven to 430°F / 220°C. Drizzle 1 tablespoon of olive oil on a half-sheet baking tray (about 15x11 inches). Place the dough onto the tray and press and stretch the dough into the corners of the tray. Use your fingers to press holes into the dough. Drizzle 2 tablespoons of olive oil on top of the holey dough. Press the cherry tomatoes, sliced-side up, into the dough, all the way to the bottom of the pan. Then dust the the top with a generous amount of za'atar. Bake for about 15 minutes, until perfectly golden to your liking.

ZA'ATAR FOCACCIA BY PENZEYS

Steps:

• Stir sugar and warm water together in a small bowl. Sprinkle yeast over the top.
• Let stand for ten minutes. Stir to dissolve yeast.
• Measure flour and salt into large bowl. Stir. Make a well in the center. Add yeast mixture to well. Stir with spoon until mixed.
• Make a well once more and add olive oil and water to well. Stir.
• Turn out onto floured surface. Knead for 9-10 minutes until smooth and elastic.
• Place in greased bowl, turning once to greased top.
• Cover with clean towel.
• Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk.
• Punch dough down. Place on greased baking sheet.
• Press or roll out into 12 inch circle. Makes 1 round flat bread.
• Topping:.
• Make dents with finger in surface. Drizzle with olive oil. Sprinkle with Zatar and sea salt. Let stand uncovered for 30 minutes.
• Bake at 400 degrees for about 25 minutes. Serve warm or cold, cut in wedges.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.