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By anotherveganfoodblog

Za’atar Focaccia Bread

Name: Za’atar Focaccia Bread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 ¾ cups lukewarm water; 2 tsp instant yeast; 1 tsp agave; 2 tsp kosher salt; 3 Tbsp olive oil plus more for drizzling on the dough; 3 cups bread flour with preferably 12% protein content or higher; 2 Tbsp Za’atar; Flaky salt to taste

12 steps

Prep:30minCook:20min

Welcome to the savory world of Za’atar Focaccia, where the aromatic blend of herbs meets the soft, pillowy texture of perfectly baked bread. In this culinary escapade, we embark on a journey to discover the magic of Za’atar, a Middle Eastern spice blend that transforms a simple focaccia into a flavor-packed masterpiece.

Updated at: Fri, 29 Dec 2023 20:21:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories218.3 kcal (11%)

Total Fat6.1 g (9%)

Carbs34.5 g (13%)

Sugars0.6 g (1%)

Protein5.6 g (11%)

Sodium562.8 mg (28%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ¾ cupswater

lukewarm

2 tspinstant yeast

1 tspagave

2 tspkosher salt

3 Tbspolive oil

plus more for drizzling on the dough

3 cupsbread flour

with preferably 12% protein content or higher

2 Tbspza’atar

flaky salt

to taste

Instructions

Step 1

In a large mixing bowl stir together the yeast, warm water, agave, 1 Tbsp olive oil, and salt until combined.

Step 2

Add the bread flour and mix with a spoon until all dry ingredients are blended and cover with a cloth and let rest at room temperature for 10 minutes.

Step 3

Stretch and fold the dough from the top upwards and then down toward the bottom of the dough. Repeat this action on all sides of the dough until it feels like you have created tension and you cannot stretch the dough up and over anymore.

Step 4

Let the dough rest for 10 minutes and repeat the fold action one more time.

Step 5

Wet hands gather dough and place seam side down in a bowl so that the top is smooth. Give the dough a generous drizzle of olive oil and rub over the top of the dough. Cover the bowl with plastic wrap and let it rest in the fridge for 24-48 hours (the longer the more flavor).

Step 6

Prepare a 9” x 13” baking sheet with oil and parchment paper and drizzle 2 Tbsp olive oil on the parchment paper and spread evenly.

Step 7

Remove the dough from the fridge and place it on the tray. Oil hands and fold one side of the dough towards the middle and repeat with the other side; like folding a piece of paper into thirds.

Step 8

Flip the dough so that the seam side is down and cover using another tray flipped upside down (do not use plastic wrap or a towel because the dough will stick). Let sit for 2 ¼ hours or until the dough fills the tray.

Step 9

Preheat oven to 425 °F.

Step 10

Once dough is jiggly drizzle top with olive oil and press fingers into the dough, gently touching the bottom of the tray until the entire surface is dimpled. Sprinkle the top of the dough with Za’atar and flakey salt.

Step 11

Bake for 18-22 minutes on the lowest rack; remove from oven once it is golden brown.

Step 12

Let the bread cool for a couple of minutes and move it to a cooling rack so it stays crisp and then continue to cool for 15-20 minutes before cutting.

View on anotherveganfoodblog.com

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