As much as I love physical exercise, sometimes I want an easy to make bread recipe that requires NO KNEADING! I don’t remember how I stumbled across the original recipe but if you want some background on Za’atar Focaccia Bread (it’s a different recipe but similar), click here.
I’ve made Za’atar Focaccia twice now and probably by the time you read this, three times. I absolutely love it!
Za’atar Focaccia Bread
The only down side to this recipe is that you have to let the dough rise/ferment for 18 – 24 hours. This delicious, healthful bread recipe is in the spotlight for this New Food Friday.
As is typical of me, I altered the recipe. It calls for black sesame seeds. I used black poppy seeds which are more readily available in my grocery store. It also calls for Sumac and I couldn’t find that but one of my favorite chefs, Kary Osmond from the LiveWell Network, says you can use Turmeric in place of Sumac. I love Turmeric so that was no problem for me. Also, in order to make the bread more nutritious, I added 1/2 cup of White Whole Wheat flour.
Special Note: When I followed one of the recipes, the dough was way too soupy so I added an additional cup of flour. You should be able to press your fingers into the dough after letting it rise the 18-24 hours and the imprint of your fingers should remain. I added more flour after it had risen and the results were still excellent. So, don’t be afraid to play around with this dough as it is very forgiving.
1 teaspoon sugar
1/4 cup warm water
1 1/4 ounces dry yeast
3 1/4 cups flour
1 teaspoon salt
2 teaspoons olive oil
1 cup water
Za’atar Spice Mix (see below)
- Whisk together flour, salt, and yeast.
- Add the water and olive oil, and mix everything together until you have a uniform dough.
- Cover the bowl tightly with plastic wrap and put it in a warm place for 18-24 hours to rise.
Dough Mixture Covered in Plastic Wrap
- Once the dough has risen, you can either make one giant focaccia with all the dough, or split it up and bake smaller focaccia. If you keep some of the dough for later, just cover it back up and put it in the fridge until you are ready to use it.
- To use the dough, turn it out onto a pan and press the dough out towards the edges with your fingers making dimples in the dough. Cover and let rise in a warm place until doubled in height.
- Preheat oven to 400 degrees.
2 tablespoons olive oil, in a small bowl
2 teaspoons ground toasted black sesame seeds
2 teaspoons sumac
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon Maldon (or other coarse) sea salt
The Za’atar in this focaccia bread recipe is the combination of spices that you sprinkle on top of the bread. It gives it a nice color and great flavor. Za’atar is a Middle Eastern blend of spices that can be sprinkled on bread, meats, fish, or vegetables as a seasoning. It can even be used as a dip. I didn’t have coarse sea salt, I only had fine sea salt on hand so I decided to use coarse kosher salt instead.
Poppy Seeds or Use Black Sesame Seeds
Add Thyme (I freeze mine from my garden)
Add Coarse Salt (Sea Salt if you have it)
Spread the Za’atar Spice Mix on the focaccia after it has risen. Then bake at 400 for 20 – 30 minutes. I didn’t mix the olive oil with the spice mix. I spread the olive oil on the dough first, then distributed the spice mix over all.
Za’atar focaccia bread is great as a snack, as a substitute for your usual bread that you eat with a meal, and is great for dunking in soups and stews.
Bowl of Harira with Za’atar Focaccia Bread
You can reheat the focaccia the next day and it still tastes wonderful. It is also great for mopping up salad vinaigrette after you’ve eaten the salad! Let me know if you come up with other ways to use it!
If you’re not in the mood to bake bread, you can sprinkle the Za’atar Spice Mix on meats and/or vegetables. Buon appetito!
Za’atar Spice Mix on Chicken and Vegetables