Easy Zaatar and Sumac Focaccia
Focaccia is a beloved Italian flat bread adored by many. This zaatar and sumac Focaccia is a dreamy Middle Eastern twist on the classic recipe. It is easy to make and requires zero kneading, yielding a fluffy, pillowy, and soft bread on the inside with a golden, crispy crust!
Ingredients
For the Dough
- 4 cups all purpose flour
- 2 cups warm water
- 1 ¼ teaspoons active dry yeast
- 2 tablespoons olive oil (more extra virgin olive oil for tray and bread prep)
- 2 teaspoons salt
- ½ tablespoon sugar
For the Toppings
- 2 tablespoons extra virgin olive oil
- 2 tablespoons zaatar (more to taste)
- 1 tablespoon sumac (more to taste)
- salt to taste
Instructions
To Prepare the Dough
- Mix together the sugar, flour, and yeast. Add in the salt and olive oil and mix again.
- Pour in the 2 cups of warm water and mix well with a wooden spoon until the flour is well incorporated. It will be extremely sticky and wet.
- Cover with plastic wrap and let it sit at room temperature for half an hour.
- After half an hour is passed, grab the top part of the dough and stretch it upwards lightly, then fold it toward the middle. Do the same for the right, bottom, and left side of the dough.
- Cover and let it sit at room temperature for an hour.
- Once the hour is up, repeat the stretch and folds.
- Cover again and let it sit at room temperature for another hour. Repeat the stretch and folds again so the gluten builds structure, making sure to do the stretch and folds each time.
- Once you complete four stretch and folds , oil a bowl with 2 tablespoons extra virgin olive oil and transfer the dough.
- Cover with plastic wrap and place in the fridge for 12-18 hours.
To Bake the Focaccia
- Remove the dough from the fridge and allow it to rest at room temperature for 1 hour.
- Prepare a 9x13 pan with parchment paper and 1.5 tablespoons olive oil.
- Once the dough is ready, add it to the oiled pan.
- Cover with plastic wrap and let it proof for 2 hours. The dough should reach the pan all along the edges, if not, lightly stretch it to fit.
- When it it is close to finish proofing, preheat the oven to 400℉.
- Once ready, drizzle 2 more tablespoons of olive oil onto the dough and dimple the dough with your fingers.
- Sprinkle the sumac, salt, and zaatar, then bake at 400℉ for 20-30 minutes until the top turns golden.
- Cool for at least 10-15 minutes before slicing.
Notes
This easy Focaccia bread doesn't require kneading, so the least you could do is follow the steps presented above, which emphasize the importance of giving the dough the amount of time it needs to proof nicely. If you do not do so, the soft and pillowy texture will definitely get affected.
Focaccia is famous for its chewy, soft interior and crispy edges. These characteristics are only achieved by the generous addition of olive oil.
Don't skip the part where you dimple the surface of the dough. Dimpling simply means pressing with your fingertips on the dough's surface. Dimpling not only adds visual appeal but also allows the olive oil to sit in them, creating an appetizing color during baking.
Make sure that you work with the dough gently and try not to pop the bubbles, as they contribute to an airy and fluffy texture.
No one resists the aroma of freshly baked bread in the house; however, you need to hold your horses and wait for at least 10 minutes before slicing it.
Nutrition
Calories: 198kcalCarbohydrates: 33gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 389mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 0.3mgCalcium: 19mgIron: 3mg
Tried this recipe?Let us know how it was!