Take your bread game to the next level with this irresistible Za’atar Focaccia! This recipe doesn’t just sprinkle za’atar on top—it incorporates the earthy, tangy spice blend into the dough for layers of flavor in every bite. Finished with cherry tomatoes nestled in the pillowy crust, this bread is as beautiful as it is delicious. Za’atar, a staple in Middle Eastern cuisine, is incredibly versatile and can elevate everything from roasted veggies to dips. Discover where to buy authentic za’atar—like Jamie Geller’s own blend, Jamie Geller Za'atar.
Ingredients
Servings 8
- 1 cup warm water
- 2¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 2¾ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons Jamie Geller Za'atar plus 1 tablespoon for topping
- 4 tablespoons olive oil
- 8 ounces red and yellow cherry tomatoes halved
Nutritional Facts
Nutrition Facts
Focaccia with Za’atar
Amount per Serving
Calories
229
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
297
mg
13
%
Potassium
118
mg
3
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
148
IU
3
%
Vitamin C
7
mg
8
%
Calcium
16
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Proof the yeast by adding the warm water, yeast, and sugar to a small bowl. Mix and allow yeast to activate.
- In a large mixing bowl, add the flour, salt and za'atar. Mix.
- Add 1 tablespoon of Colavita Extra Virgin Olive Oil and yeast mixture. Mix again until a dough forms, the turn the dough out onto a floured surface. Knead until the dough is smooth, about 5 minutes.
- Cover with your mixing bowl to trap in the steam and allow dough to rise until doubled in size, about 1 hour.
- Preheat the oven to 430°F / 220°C. Drizzle 1 tablespoon of olive oil on a half-sheet baking tray (about 15x11 inches). Place the dough onto the tray and press and stretch the dough into the corners of the tray.
- Use your fingers to press holes into the dough.
- Drizzle 2 tablespoons of olive oil on top of the holey dough.
- Press the cherry tomatoes, sliced-side up, into the dough, all the way to the bottom of the pan. Then dust the the top with a generous amount of za'atar.
- Bake for about 15 minutes, until perfectly golden to your liking.
