Zaatar Olive Focaccia Bread (Printable)

Fluffy bread infused with zaatar, olive oil, and Kalamata olives for a Mediterranean touch.

# What you'll need:

→ Dough

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

→ Topping

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

# Preparation steps:

01 - Dissolve active dry yeast in warm water and let it sit until foamy, about 5 minutes.
02 - In a large bowl, mix bread flour with fine sea salt.
03 - Add yeast mixture and olive oil to dry ingredients, mixing until a rough dough forms.
04 - Knead dough on a floured surface or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until smooth and elastic.
05 - Place dough in an oiled bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
06 - Oil a baking sheet or 9x13-inch pan. Punch down dough and press it evenly into the pan. Cover and let rise for 30 minutes.
07 - Set oven temperature to 425°F.
08 - Dimple dough surface deeply with fingers. Drizzle with olive oil, then evenly scatter zaatar, halved Kalamata olives, and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown and crisp on the edges.
10 - Allow focaccia to cool slightly before slicing. Serve warm or at room temperature.

# Expert advice:

01 -
  • It's forgiving enough for a first-time bread baker but impressive enough to serve guests without apology.
  • The aroma while baking will make everyone in your kitchen stop what they're doing and ask what's happening in the oven.
  • Zaatar and olives give you that Mediterranean restaurant feeling at home, without the price tag.
02 -
  • Water temperature is everything—use a thermometer if you have one, because yeast dies above 45°C and moves slowly below 35°C.
  • Don't skip the dimpling step; it's not just for looks; those indentations hold oil and toppings while creating texture that catches in your mouth.
  • Focaccia is best warm or at room temperature; reheating in a 180°C oven for 5–8 minutes restores crispness if it sits overnight.
03 -
  • Keep a bowl of water nearby while dimpling; wet fingers don't stick to dough the way dry ones do, making the whole process smoother.
  • Bake on the middle rack where heat circulates evenly, and if your oven runs hot, reduce the temperature by 10–15°C to prevent over-browning.
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