No-Knead Olive Za'atar Focaccia Bread

Sliced focaccia with za'atar spice and olives.

5 from 4 votes

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.

Prep Time15

Cook Time25

Proofing Time18

Total Time18 40

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Levantine, Mediterranean, Middle Eastern

Servings: Slices

Author: Luay Ghafari

Cost: $5

Equipment

9x13 Baking pan or large rimmed baking sheet - Affiliate link

Ingredients

For the Dough

4 cups All-purpose flour - 520 grams - Bread flour can also be used
2 tsp Kosher salt - 10 grams
2 tsp Instant yeast - 7 grams
2 tbsp Extra virgin olive oil - 28 grams
2 cups Lukewarm water - 473 grams
Extra olive oil for drizzling

For Baking and Garnish

1 tbsp Butter - Optional
¼ cup Extra virgin olive oil, divided - for greasing the tray and for mixing with zaatar
3 tbsp Za'atar spice blend
1 cup Pitted whole green and/or black olives

Instructions

Mix. To a large bowl, add 4 cups All-purpose flour, 2 tsp Kosher salt, 2 tsp Instant yeast, 2 tbsp Extra virgin olive oil and 2 cups Lukewarm water. Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy.
Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight at least 18 hours.
Deflate and shape. At least 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Prepare your baking pan by buttering it, and drizzling about 1-2 tablespoons of olive oil. Using your hands or a dough scraper deflate the dough slightly and transfer the dough to the prepared baking pan. 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. Cover the tray with a towel and set aside for 1.5-2 hours.
Dimple. Preheat your oven to 425F/220C. The dough should now have spread covering the surface of the baking tray. If not, you can help it stretch to the edges by carefully easing it to the corners. Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see air bubbles forming.
Dress. In a small bowl, combine 3 tbsp Za'atar spice blend with 2 tablespoons olive oil to form a loose paste. Drizzle the za’atar paste all over the dough. It doesn’t have to be covered evenly. Trust your gut and go with the flow. Nestle in a handful of olives. Remember, less is more.
Bake. Bake in the preheated oven for 20-25 minutes, until golden brown. Every oven is different, so your focaccia may need more time.

Video

Notes

See the blog post above for a detailed step-by-step with photos.

Some important 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. The timing will depend on the temperature in your kitchen and how active the dough is. Plan ahead!
This recipe uses Instant yeast. But if you only have active dry yeast, you can bloom it in warm water with the sugar for 5 minutes. Once bubbly, you can add the yeast mixture to the rest of the dough's dry ingredients.
This is a high-hydration recipe, meaning the dough will be quite loose. This is why you have to bake the focaccia on a rimmed baking sheet or tray.

Short on time? Make the dough in a stand mixer with a dough hook and knead on medium speed for 6-8 minutes. Let the dough rise for 1 hour and then proceed with the preparation and baking steps (starting at step 3).

Nutrition