Zaatar Olive Focaccia Bread (Printable)

Fluffy focaccia bread with zaatar spice, Kalamata olives, and olive oil for a fragrant, savory bite.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2¼ tsp active dry yeast
03 - 1½ tsp fine sea salt
04 - 1⅓ cups warm water (about 104°F)
05 - ¼ cup extra virgin olive oil

→ Topping

06 - 2 tbsp extra virgin olive oil
07 - 2 tbsp zaatar spice blend
08 - ⅔ cup pitted Kalamata olives, halved
09 - 1 tsp flaky sea salt

# How to Make It:

01 - Dissolve active dry yeast in warm water and allow to sit for 5 minutes until foamy.
02 - In a large bowl, mix bread flour and fine sea salt evenly.
03 - Add yeast mixture and ¼ cup olive oil to the flour and combine until a shaggy dough forms.
04 - Knead the dough by hand or with a stand mixer hook for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
06 - Oil a 9x13-inch baking pan, punch down the dough, and press it evenly into the pan. Cover and let rise for 30 minutes.
07 - Heat oven to 425°F.
08 - Dimple the dough using fingers, drizzle with 2 tablespoons olive oil, then evenly sprinkle zaatar, olives, and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown and edges are crisp.
10 - Let the focaccia cool slightly before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It's crushingly easy to make but tastes like you've been a baker your whole life.
  • The zaatar transforms a simple focaccia into something that tastes like a Mediterranean adventure in your own kitchen.
  • It works as an appetizer, a snack, or even torn apart and used for dipping—genuinely flexible.
02 -
  • Salt and yeast must never touch directly before mixing with flour—the salt can kill the yeast, so always combine salt with flour first.
  • The dimples aren't just for show; they're functional, catching oil and creating texture, so press deep and don't hold back.
  • Overproofing the second rise results in flat, dense focaccia; 30 minutes is usually perfect, but if your kitchen is warm, check after 20 minutes.
03 -
  • If your kitchen is cold, place the dough in an oven preheated to its lowest temperature, then turned off—this creates the perfect warm pocket without overheating.
  • Don't skip the flaky finishing salt; it adds texture and a pop of brightness that makes all the difference between good and unforgettable focaccia.
Go Back