This Feta & Za’atar Focaccia has a crispy, oily crust, a soft, pillowy interior. The za’atar spices and feta sprinkled over the top bring a bit of a tang, nuttiness, and saltiness to each bite that just pairs so well with the somewhat fruity and bitter flavor of the olive oil. Most importantly, this focaccia requires minimal effort. Just mix it all together, give it a few folds, and toss it aside to rise.
It’s been a while since I last posted a savory recipe. It’s almost June and this is only the third savory post I’ve made this year (after these Feta and Olive Biscuits and Parmesan and Olive Soda Bread). Apparently when I go savory, I’m all about the quick and easy breads. And feta. And olives. I can’t help it. I like to really go salty and tangy at times.
This focaccia is very similar to my Kalamta Olive and Mozzarella Focaccia. It’s the same process of mixing the dough together, giving the dough a few quick folds, and letting it sit to rise before giving it another few folds and leaving to rise again. It’s an incredibly airy dough which leads to a soft interior that, when eaten warm, is almost impossible to beat.
Let’s take a moment to talk about the za’atar on this focaccia as well. The za’atar brings a flavor that you usually wouldn’t find in an Italian bread. It’s a Middle Eastern spice blend that varies depending on where you buy it or what recipe you use to make your own mix. However, the key commonalities are sumac and sesame seeds. The sumac brings a tanginess to the table that isn’t fully expected but, hello, is insanely delicious. The sesame seeds are nutty, and the other spices (thyme, oregano, possibly marjoram) bring an earthiness that wonderfully balances the whole blend.
If you’re craving fresh bread but want something that’s less dense than a soda bread, focaccia is the way to go. I can’t get enough of the smell of warm oil and fresh bread. It’s hard to resist eating the whole thing.
| Prep Time | 15-20 minutes |
| Cook Time | 18-22 minutes |
| Passive Time | 80-120 minutes |
| Servings |
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- 500 grams bread flour (all purpose will work too if you don't have bread flour)
- 2 tsp salt
- 450 mL warm water (heated to 100°F)
- 4 tsp active dry yeast
- 75 mL extra virgin olive oil (+ more for the pans and drizzling over the top)
- 2 Tbsp za'atar spice blend
- 100 grams feta cheese crumbled
- flaky salt
Ingredients
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- In a medium to large bowl, weigh out the flour. Add the salt to one side of the bowl. Set aside.
- Heat the water until warm, but not yet simmering. If you have a candy thermometer, place it in the water and warm until it reaches 110°F. This should only take about 4-5 minutes on medium-high heat. Be careful not to let it get too warm as it will kill the yeast. If you touch it and it feels comfortably warm, it should be ready to remove from the heat and add the yeast to proof.
- Remove the water from the heat. Sprinkle the yeast over the water and stir it in. The yeast will dissolve into the water and will begin to bubble. Allow to sit and proof for 8-10 minutes.
- Once the yeast has bubbled, add all of the water and yeast mixture to the bowl with the flour and salt. Add in the oil. Using a wooden spoon, stir to combine to a sticky dough.
- Lightly oil your work surface and turn the dough out. Using a bench scraper, spatula, or a lightly greased hand, fold the dough by lifting one side of the dough and folding it into the center. Only give the dough about 5-6 folds. Lightly grease a large bowl and place the dough in it to rise. Cover gently with a greased piece of plastic wrap and a clean tea towel. Allow to rise for 40-60 minutes until doubled in size.
- Once the dough has doubled, prepare your pans. Pour a medium-thick layer of olive oil into the bottom of your 2 x 8" cake pans. The oil should fully cover the bottom of the pan, and you should have enough so that you can gently swirl the oil around the sides of the pans to grease them and still be left with a small pool of oil at the bottom of the pan. It's going to look like a lot, but it'll help the focaccia come out of the pan easier and impart more of that olive oil flavor. Set aside.
- Dump the dough onto your work surface, it will be incredibly sticky and should be very very light and full of bubbles. Gently use your bench scraper, spatula, or lightly greased hands to fold the dough another 5-6 times. Split the dough in half and place into the prepared cake tins. Gently push the dough to the sides of the pan. You might not be able to get it to the edge of the pan and that is okay, just try to even out the layer of dough the best you can. Gently cover both pans with a lightly greased piece of plastic wrap and cover both with the clean tea towel. Allow to rise for another 40-60 minutes until the dough has doubled in size and fills up the cake pans.
- Fit a rack in the center of the the oven and preheat to 450°F. Gently remove the plastic wrap from the dough, pulling slowly so that the dough falls away from the greased covering. Using lightly oiled fingers, press into the dough to dimple it. Sprinkle with za'atar, feta, and some flaky salt. Drizzle a little bit of olive oil over the top.
- Place both pans on the center-fitted rack and bake for 18-22 minutes until golden brown. If you press down on the top, you should be able to feel when the dough is fully cooked through. Remove from the oven and allow to cool in the pan for about 5 minutes. Tip the focaccia from the pans and transfer to a cooling rack. This focaccia is best when eaten still warm from the oven the day of baking.