No-Knead Olive Za'atar Focaccia Bread
A simple and rewarding No-Knead Olive Za'atar Focaccia Bread recipe that comes together in very little time and with a few simple ingredients. This dough requires an overnight proof, which makes it tastier and easier to digest. This recipe is an ode to my Palestinian roots and our most important culinary ingredients, za’atar spice blend and olives.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups All-purpose flour (- 520 grams - Bread flour can also be used)
- 2 tsp Kosher salt (- 10 grams)
- 2 tsp Instant yeast (- 7 grams)
- 2 tbsp Extra virgin olive oil (- 28 grams)
- 2 cups Lukewarm water (- 473 grams)
- Extra olive oil for drizzling
- 1 tbsp Butter (- Optional)
- ¼ cup Extra virgin olive oil, divided (- for greasing the tray and for mixing with zaatar)
- 3 tbsp Za'atar spice blend
- 1 cup Pitted whole green and/or black olives
Instructions
- 1
Mix. To a large bowl, add 4 cups All-purpose flour, 2 tsp Kosher salt, 2 tsp Instant yeast, 2 tbsp Extra virgin olive oil and 2 cups Lukewarm water. Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy.
- 2
Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight at least 18 hours.
- 3
Deflate and shape. At least 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Prepare your baking pan by buttering it, and drizzling about 1-2 tablespoons of olive oil. Using your hands or a dough scraper deflate the dough slightly and transfer the dough to the prepared baking pan. Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom. Cover the tray with a towel and set aside for 1.5-2 hours.
- 4
Dimple. Preheat your oven to 425F/220C. The dough should now have spread covering the surface of the baking tray. If not, you can help it stretch to the edges by carefully easing it to the corners. Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see air bubbles forming.
- 5
Dress. In a small bowl, combine 3 tbsp Za'atar spice blend with 2 tablespoons olive oil to form a loose paste. Drizzle the za’atar paste all over the dough. It doesn’t have to be covered evenly. Trust your gut and go with the flow. Nestle in a handful of olives. Remember, less is more.
- 6
Bake. Bake in the preheated oven for 20-25 minutes, until golden brown. Every oven is different, so your focaccia may need more time.