Za'atar Focaccia by Penzeys

Total Time
2hrs 25mins
Prep 2 hrs
Cook 25 mins

From Penzeys Holiday 2006 catalogue.

Ingredients Nutrition


  1. Stir sugar and warm water together in a small bowl. Sprinkle yeast over the top.
  2. Let stand for ten minutes. Stir to dissolve yeast.
  3. Measure flour and salt into large bowl. Stir. Make a well in the center. Add yeast mixture to well. Stir with spoon until mixed.
  4. Make a well once more and add olive oil and water to well. Stir.
  5. Turn out onto floured surface. Knead for 9-10 minutes until smooth and elastic.
  6. Place in greased bowl, turning once to greased top.
  7. Cover with clean towel.
  8. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk.
  9. Punch dough down. Place on greased baking sheet.
  10. Press or roll out into 12 inch circle. Makes 1 round flat bread.
  11. Topping:.
  12. Make dents with finger in surface. Drizzle with olive oil. Sprinkle with Zatar and sea salt. Let stand uncovered for 30 minutes.
  13. Bake at 400 degrees for about 25 minutes. Serve warm or cold, cut in wedges.


Most Helpful

(I am Gordon Wagner -- could not figure out which e-mail address I'd used) -- this is a good recipe, but the 1 1/4 OUNCES of yeast called for originally is insane. Use ONE TEASPOON of active dry yeast.

xwagner January 16, 2013

Easy, delicious flatbread which is fantastic for sandwiches.

Gordon Wagner July 29, 2008

A wonderful chance to buy and try a new spice blend. And I love focaccia anyway, so double YUM. I made this for Freezer Tag 2008. It was a little tougher from the freezer than I might like, but I think any focaccia would be just because of the kind of bread it is. I did no ttry freezing the dough after step 5 and then thawing and baking from there, but that might be the best bet for this bread. In any case, I'm keeping this one, and I'll be using it whether it goes in the freezer or not!

Ma Field April 28, 2008

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