No-Knead Olive Za'atar Focaccia Bread

A simple and rewarding No-Knead Olive Za'atar Focaccia Bread recipe that comes together in very little time and with a few simple ingredients. This dough requires an overnight proof, which makes it tastier and easier to digest.

This recipe is an ode to my Palestinian roots and our most important culinary ingredients, za’atar spice blend and olives. Based on my Standard No Knead Focaccia Recipe.

A Beginner Recipe

I know that baking homemade bread can sometimes feel intimidating and out of reach for most. I used to feel this way years ago too. This recipe is perfect for beginners because:

• It doesn’t need any fancy equipment or tools. A large mixing bowl, a wooden spoon, a baking tray and your trusty hands and fingers!
• No fancy techniques are needed here. No sourdough starter to worry about! No slapping or folding of dough! No complicated shaping or scoring.
• It’s very hands-off! The initial mixing is done in 5 minutes. Most of the work happens in the fridge overnight.

Ingredients

This humble focaccia recipe uses standard pantry and fridge ingredients. Za’atar and olives take center stage.

• Flour: This recipe uses 100% white all-purpose flour (unbleached preferred). However, feel free to sub in some whole wheat flour (up to 25% of the total flour amount). You can also use bread flour too. You can use my whole wheat focaccia recipe as a base.
• Yeast: I like to use Instant yeast when making no knead bread, but dry active yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before making the dough. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.
• Za’atar: This Middle Eastern spice blend used to be difficult to get and only available at Middle Eastern grocers. Times have changed and you can find it at most grocery stores. You can also make your own za’atar spice mix. There are a few different variations of zaatar such as a Lebanese blend or Palestinian blend. In keeping with the recipe, I suggest using a Palestinian blend. You can also use it in other recipes like my Zaatar manakish, bread dipping oil and my Heirloom tomato galette.
• Olives: I like to use cured green olives that have been pitted but feel free to use black olives if that’s what you have.
• Olive oil: I say go all out and use Extra Virgin Olive Oil. In fact, get your hands on some Palestinian olive oil which you can find online or at your local Middle Eastern market.

See the recipe card for full information on ingredients and quantities.

How to make Olive and Za’atar No knead Focaccia

1. Mix. To a large mixing bowl, add the flour, salt, yeast, olive oil and room temperature water (Image 1). Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy (Image 2).

2. Rise. Drizzle some olive oil over the surface of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight (Image 3 & Image 4).

3. Deflate and Shape. 2 hours before you want to bake the tomato focaccia, take the bowl out of the fridge and uncover it (Image 5). Using your hands deflate the dough slightly and transfer the dough to an oiled 9x13 baking tray (affiliate link) or sheet pan (Image 6). Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom (Image 7). Cover the tray with a clean kitchen towel and set aside for 1.5-2 hours (Image 8).

4. Dimple. Preheat your oven. The dough should now have spread covering the surface of the baking tray (Image 9). Drizzle dough with a little more olive oil and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see some air bubbles forming (Image 10).

5. Dress. In a small bowl, combine the za’atar with olive oil to form a loose paste (Image 11). Drizzle the za’atar paste all over the dough (Image 12). It doesn’t have to be covered evenly. Trust your gut and go with the flow. Nestle in a handful of olives (Image 13). Remember, less is more.
6. Bake. Bake in the preheated oven for 20-25 minutes, until golden brown (Image 14).

Expert Tips

• Don’t Hurry the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 2-4 hours for the second rise depending on how warm or cold your kitchen is. That being said, make sure to plan ahead!
• Parchment paper: Line your baking sheet or baking pan with parchment paper for easy cleanup. Don’t use aluminum foil as it will stick to the bottom of the bread!
• Skip the dough altogether: I get it. Sometimes we need a quick fix. You can make this recipe with store-bought pizza dough or bread rolls.
• Short on time? Make the dough in a stand mixer with a dough hook attachment and knead on medium speed for 6-8 minutes. Let the dough rise for 1 hour and then proceed with the baking steps. The focaccia may bake up a little flatter than expected but it will still be tasty.
• Let it cool slightly! Don't cut into the piping hot focaccia right away after it's finished baking. If you cut too soon, the steam can make the dough gummy. Let it cool for at least 30 minutes first. I know it's hard, but trust me, it'll be worth the wait.

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