Olive, Tomato and Za'atar Focaccia
2 hrs, 30 mins
• 1 tsp Anthony’s Goods Active Dry Yeast (½ a packet) • 1 ½ cup warm water (around 115F), divided • ½ tsp Anthony’s Goods Cane Sugar • 3 cups bread flour • ½ tbsp salt • ¼ cup olive oil, divided (for drizzling and greasing) • 1-2 tbsp Anthony’s Goods Za’atar (for topping) • Cherry tomatoes, sliced in half (for topping) • Kalamata olives, sliced in half (for topping) • Flaky salt (for topping)
A Middle Eastern spice blend meets an Italian classic. Za’atar, olive and tomatoes grace the top of this crusty focaccia, making it perfect for dipping into tangy Greek yogurt. 1. Add the sugar and yeast to a large bowl with ¼ cup of the warm water. Stir and set aside for 5 minutes, while the yeast activates. 2. When the yeast has activated, add in the flour, salt and remaining water. Mix together until you get a shaggy dough, then cover with a towel and rest for 10 minutes. 3. Knead the dough by hand for 15 minutes on a lightly-floured surface. Grease the bowl with olive oil and place the dough back into it. Cover and let rest for 1 hour, until doubled in size. 4. Grease a 9x13 inch baking tray and place your dough inside. Stretch the dough to fill the tray, cover, and rest for another hour. 5. When the hour is almost up, preheat the oven to 425F. 6. Drizzle a tablespoon of olive oil on the surface of the bread and rub it evenly across. Press down with your fingertips to dimple the dough, then press in your toppings: the olives, tomatoes and za’atar. Sprinkle it with some flaky salt. 7. Bake on the middle rack for 25-30 minutes, until golden. 8. Serve with Greek yogurt sprinkled with more za’atar.