Efrat's Notebook

Za'atar Focaccia Draft

Thin focaccias from a yeast dough with fresh za'atar, brushed with olive oil and baked until browned.

  • Prep30 min
  • Cook12 min
  • Rest1 hr 10 min
  • Total1 hr 52 min
  • KashrutParve

What you need

Amount:×1

How I make it

Dough

  1. Put the water, yeast, sugar, self-rising flour and za'atar in a stand mixer bowl.

  2. Knead with the dough hook on low speed for 15 minutes, adding the salt in the last minute.

  3. Turn the dough out onto a floured surface, shape into a ball and let rise for 30-40 minutes, until doubled.

  4. Turn out onto the floured surface again, punch down and return to the bowl.

  5. Brush with a little olive oil and let rise again for 30-40 minutes, until doubled.

Shaping and baking

  1. Preheat the oven to 400°F (200°C).

  2. On a floured surface, divide the dough into 5 1/4-ounce (150 g) balls, or whatever size you like.

  3. Press the air out of the balls and roll them out about 1/8 inch (3-4 mm) thick.

  4. Brush with olive oil and bake for 10-12 minutes, until browned.

Source: ChefEf (chefef.com)