Pin It There's something about the moment when you pull focaccia from the oven—that crackling, golden exterior giving way to the warm, pillowy crumb inside—that makes the kitchen smell like somewhere you want to stay forever. I discovered zaatar focaccia almost by accident, really, reaching for it at a Mediterranean market stall and thinking, why hasn't anyone put this spice blend on focaccia before? The combination felt instantly right: herbaceous, slightly tangy, deeply aromatic. Now every time I make it, I'm transported to that small shop, the vendor's knowing smile, and the certainty that this fusion was meant to happen.
I made this for a small dinner party on a rainy evening, and my friend Sarah arrived saying she'd had the worst day imaginable. We sat at the counter while the dough rose, talking through her frustrations, and by the time that focaccia came out of the oven golden and fragrant, something had shifted. She ate two slices and just said, 'I needed this'—not just the bread, but the warmth of it, the ritual, the fact that someone had made something for her. That's when I understood focaccia isn't just food; it's a small act of care.
Ingredients
- Bread flour (500 g): The higher protein content gives focaccia its structure and that tender crumb you're after—all-purpose works in a pinch, but bread flour is worth seeking out.
- Active dry yeast (7 g): Make sure yours isn't ancient; yeast loses power over time, so check that expiration date and dissolve it in warm water first to confirm it foams up.
- Fine sea salt (1½ tsp for dough): Don't skip this—salt strengthens gluten and deepens flavor in ways you won't consciously notice but absolutely will miss if it's gone.
- Warm water (325 ml): The temperature matters; too hot kills yeast, too cold and it wakes up slowly, so aim for around 40°C—blood temperature, essentially.
- Extra virgin olive oil (60 ml plus 2 tbsp for topping): This is where you can taste the difference between decent and exceptional; find one you'd actually want to drizzle on finished bread.
- Zaatar spice blend (2 tbsp): If you can't find it premixed, you're looking at a blend of sumac, thyme, sesame, and salt—each spoon carries that herbaceous, slightly citrusy punch that makes this focaccia unforgettable.
- Kalamata olives (100 g): Pit them yourself if you can; their brininess is the counterpoint that keeps this bread from being one-note, and fresh ones taste worlds apart from pre-pitted.
- Flaky sea salt (1 tsp): This is the finishing salt, and it should be coarse enough to catch between your teeth, adding texture and a final sparkle of saltiness.
Instructions
- Wake up the yeast:
- Dissolve your yeast in warm water and let it sit for five minutes—you're looking for foam rising to the surface, which means it's alive and ready to work. If it just sits there flat, your yeast is dead and it's time to start over.
- Build the dough:
- Combine flour and salt in a large bowl, then add the foamy yeast mixture and olive oil. Mix until everything is shaggy and barely holding together—it'll look rough at this point, but that's exactly right.
- Knead until silky:
- Whether you're using your hands or a stand mixer with a dough hook, knead for 8 to 10 minutes until the dough becomes smooth and elastic. You'll feel it transform under your hands, going from sticky and reluctant to supple and almost alive.
- First rise:
- Oil a bowl, nestle your dough inside, cover it with a kitchen towel or plastic wrap, and tuck it somewhere warm for an hour or until it's doubled. A turned-off oven with the light on works beautifully for this.
- Stretch and shape:
- Oil your baking sheet, punch down the dough (this moment is oddly satisfying), and press it out to fill the pan evenly. Don't be aggressive; let it relax as you work, and if it springs back, wait a minute and try again.
- Second rise:
- Cover the dough again and let it rest for 30 minutes while you preheat your oven to 220°C. The dough will puff slightly and become more tender, ready to welcome the toppings.
- Dimple and top:
- Using your fingertips, create deep dimples across the entire surface—these wells catch the olive oil and spices and become little pockets of flavor. Drizzle with olive oil, scatter zaatar evenly, add your olives, and finish with flaky salt.
- Bake until golden:
- Slide into the oven for 20 to 25 minutes, watching until the edges turn golden-brown and crisp and the aroma fills your entire home. You'll know it's done when tapping the bottom yields a hollow sound.
- Cool and serve:
- Let it rest for a few minutes—this allows the crumb to set—then slice and serve warm or at room temperature. It's best the day it's made, when the crust is still crisp and the inside still tender.
Pin It 
My neighbor Marcus, who grew up in Athens, tasted this focaccia and said something that stuck with me: 'This tastes like home, but it's also something new.' That's the magic of it, isn't it? It honors both traditions while belonging entirely to itself, much like the people who carry recipes between continents and kitchens.
The Heart of Focaccia: Oil and Patience
Focaccia is fundamentally about olive oil and time—it's not a shortcut bread, and that's precisely why it matters. The oil creates those impossibly tender crumbs and gives the crust that shattering quality. I learned this the hard way by trying to rush the rising once, and the result was dense and disappointing. Now I view those two rising periods not as waiting, but as essential steps where the yeast works its quiet magic, developing flavor and structure that you simply cannot achieve faster.
Why Zaatar Works Here
Zaatar is a spice blend that deserves far more kitchen real estate than it typically gets. The sumac brings a subtle tang without adding liquid, the thyme offers earthiness, the sesame adds nuttiness, and together they create something almost savory-sweet. On focaccia, it's not a garnish but an integral flavor component, something that makes people pause mid-bite and ask what they're tasting. I've found that stirring zaatar into the olive oil before drizzling it helps distribute the spices more evenly and prevents them from flying off during baking.
Variations and Substitutions
Once you understand how focaccia works, it becomes an invitation to play. Sun-dried tomatoes add a sweet-tart punch, roasted garlic brings richness and mellowness, and fresh rosemary transforms it into something almost Tuscan. Green olives are milder if kalamata feels too assertive, and some days I'll add a handful of toasted pine nuts or swap the zaatar for dukkah, an Egyptian spice blend that's equally compelling. The structure stays the same; it's the toppings that let you tell different stories.
- Try mixing sun-dried tomatoes or roasted garlic into the oil before topping for subtle depth.
- A sprinkle of nigella seeds alongside the zaatar adds visual interest and a hint of nutty bite.
- Serve with hummus, labneh, or your favorite olive oil for dipping to extend the experience.
Pin It This focaccia is meant to be shared, torn apart at a table with people you care about, maybe dipped into something warm and herby. It's humble enough for a weeknight snack and special enough for company, which makes it one of those rare recipes that earns its place in regular rotation.
Recipe Questions & Answers
- → What type of flour is best for this focaccia?
Bread flour is recommended to achieve a chewy and airy texture, thanks to its higher gluten content.
- → Can I substitute green olives for Kalamata olives?
Yes, green olives provide a milder flavor and work well as an alternative topping for this focaccia.
- → How long should the dough rise?
The dough requires two rises: one hour initially until doubled, then an additional 30 minutes after shaping for optimal texture.
- → Is it necessary to dimple the dough before baking?
Yes, dimpling helps retain olive oil and toppings on the surface, creating signature pockets of flavor.
- → Can this bread be eaten the next day?
While best fresh, the focaccia can be reheated in a warm oven to restore freshness for next-day enjoyment.