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This 10-Minute Quick and Easy Zaatar Focaccia is a game-changer, bringing together the best of Italian and Middle Eastern flavors in one irresistible bite—all in just 10 minutes of prep! Whether you serve it as an appetizer, side dish, or even as a base for sandwiches, it’s guaranteed to be a hit. Give it a try and let me know how you like it!
There’s something magical about homemade focaccia—especially when it’s infused with the bold, zesty flavors of zaatar. This Zaatar Focaccia is a beautiful fusion of Italian tradition and Middle Eastern soul, bringing together the fluffy, olive oil-kissed bread we all love with the herby, tangy punch of zaatar. It reminds me of manakish zaatar I grew up eating but with a crispier bite and a deeper richness.
If you love Mediterranean flavors, this is a must-try! Pair it with a warm bowl of lentil soup or serve it alongside homemade hummus. It also makes a delicious companion to baba ghanouj or labneh with olive oil and zaatar. And if you’re into baking, check out my ten minute all-purpose dough—because once you start making bread at home, there’s no going back!
Recipe Overview
Cuisine: Mediterranean / Middle Eastern-Italian Fusion
Cooking Method: Baked
Skill Required: Beginner-friendly (no kneading required, simple ingredients)
Signature Taste: Herbaceous, slightly tangy from zaatar, rich and crispy from olive oil, with a light and airy interior
Diet Info: Vegetarian, can be made vegan by omitting feta cheese
Table of Contents
Zaatar and Feta Foccacia Ingredients
For the Dough:
- All-purpose flour: Provides the perfect texture for a light and airy focaccia.
- Warm water: Helps activate the yeast; should be between 100°F and 110°F for best results.
- Sugar or honey: Feeds the yeast, aiding in fermentation and adding a touch of sweetness.
- Instant yeast: Works quickly to help the dough rise without the need for proofing.
- Extra-virgin olive oil: Essential for both flavor and achieving that signature crispy crust.
- Salt: Enhances the flavor and strengthens the dough structure.
For the Toppings:
- Zaatar spice mix: A fragrant blend of dried thyme, sumac, and sesame seeds that adds a bold, herby flavor.
- Olive oil: Mixed with zaatar to create a flavorful paste and drizzled on top for extra richness.
- Kalamata olives: Adds a briny, slightly tangy bite that complements the dough.
- Feta cheese: Crumbled on top for a creamy, salty contrast.
- Cherry tomatoes: Halved to release their natural juices, adding a hint of sweetness.
- Dried mint: Sprinkled for a refreshing, slightly earthy finish.
(Scroll down for recipe details.)
The Magic of Zaatar
Zaatar is a traditional Middle Eastern spice blend typically composed of dried thyme, oregano, marjoram, sumac, and sesame seeds. Its tangy and earthy flavor pairs wonderfully with the rich taste of olive oil, making it an excellent topping for breads like focaccia. Incorporating zaatar into this recipe adds a unique twist that elevates the overall flavor profile.
For more zaatar recipes, check out my feta dip with zaatar, zaatar and grilled cheese sandwich with fried eggs, gluten-free zaatar flatbread (no yeast), and viral air fryer pasta chips (with zaatar).
Serving Suggestions
This no-knead focaccia is incredibly versatile and can be enjoyed in various ways:
- As an appetizer: Serve warm slices with a side of olive oil and balsamic vinegar for dipping.
- For sandwiches: Use sliced focaccia as the base for sandwiches filled with grilled vegetables, cheeses, or cured meats.
- Alongside soups and salads: Pair with a hearty soup or a fresh salad for a complete meal.
Tips for the Best Focaccia
Water Temperature Matters: I always make sure my water is between 100°F and 110°F—just warm enough to activate the yeast without killing it. A good trick? If the water feels like a warm bath (not too hot, not too cold), you’re in the right range!
Let It Rest for Maximum Flavor: Trust me, giving the dough 6-12 hours to rise is worth it. The extra time makes a world of difference, creating that airy, flavorful crumb that’s just irresistible. If you can plan ahead, your patience will be rewarded! If not, you can still make it like I did in this recipe.
Olive Oil = Magic: I never hold back on the olive oil—it’s what gives focaccia that crispy, golden crust while keeping the inside perfectly soft. Plus, it adds so much flavor. So drizzle generously, and don’t be afraid to coat the pan well!
Toppings? Go Wild! One of the best things about focaccia is how customizable it is. I love adding roasted garlic, caramelized onions, or fresh rosemary, but you can get creative with sun-dried tomatoes, chili flakes, or even a sprinkle of parmesan. Make it your own!
Storing and Reheating Zaatar Focaccia
- Storage: Store any leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to 1 week. You can also freeze slices in a zip-top bag for up to 3 months.
- Reheating: To restore the crispy texture, warm the focaccia in a preheated oven at 350°F (175°C) for about 5-7 minutes. If frozen, let it thaw at room temperature before reheating.
Variations and Substitutions
Want to customize your zaatar focaccia? Here are some delicious variations:
- Cheesy Delight: Swap feta for shredded mozzarella or goat cheese for a creamier texture.
- Extra Crunch: Sprinkle toasted sesame seeds or pine nuts before baking for added crunch.
- Garlic Lovers: Add thinly sliced garlic cloves or roasted garlic into the dimples for an aromatic twist.
- Spicy Kick: Drizzle with chili-infused olive oil or sprinkle red pepper flakes for a hint of heat.
- Herb Infusion: Swap dried mint for fresh rosemary, thyme, or basil for a more herbaceous flavor.
Frequently Asked Questions (FAQs)
Yes! After mixing the dough, you can refrigerate it overnight (up to 24 hours) before baking. This slow fermentation enhances the flavor even more.
Yes! Just bloom the yeast by dissolving it in warm water with sugar and letting it sit for 10 minutes until foamy before adding it to the flour.
You can make a simple substitute by mixing dried thyme, oregano, sumac, sesame seeds, and a pinch of salt.
This could be due to expired yeast, insufficient rising time, or not enough hydration. Make sure your yeast is fresh, and allow the dough to rise properly.
Other Bread Recipes You Must Try:
10-Minute Zaatar Focaccia
Ingredients
Focaccia Bread Ingredients
- 4 cups All-purpose flour
- 2 cups Warm water, between 100°F – 110°F
- 1 teaspoon Sugar or Honey
- 2 tablespoons Instant yeast
- ½ cup + 2 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
Toppings
- ¼ cup Zaatar spice mix
- ¼ cup Olive oil
- ½ cup Kalamata olives, pitted ad sliced
- ¼ cup Feta cheese, crumbled
- 1 cup Cherry tomatoes, halved
- 1 teaspoon Dried mint, for garnish
Instructions
- Pre-heat oven to 500°F.
- In a big bowl, add 1 tablespoon of sugar or honey, followed by 2 cups of warm water. You want to make sure your water is not too hot so it doesn’t kill the yeast, but warm enough as well. It has to be between the temperatures of 100°F and 110°F. I use the kitchen sink, hot water it always works.
- Mix the warm water and honey, then sprinkle the 2 tablespoons of instant yeast to the surface of the warm water. Allow to rest for 5 minutes until you see some foam form at the surface.
- Now, add in the 4 cups of all-purpose flour, mix a little bit, and then add in 1/2 cup of extra-virgin olive oil. You can use a wooden spoon, but it is best to use your hands.
- For best results, let the dough rest for 6–12 hours covered with a kitchen towel. If you want to use sooner, you can bake right away.
- To a 9×13 baking pan, drizzle 1 tablespoon of olive oil.
- Pour the dough into the pan and drizzle 1 tablespoon on top of the dough
- With your fingertips, pierce the dough very gently to spread and create bubble pockets. You will notice that the double will eventually double in size on its own if you do allow it to rest as you get your other ingredients prepared.
- Now, add your toppings of choice. Here, I added Zaatar paste (spread with a spoon or your fingertips), sliced Kalamata olives, halved cherry tomatoes, feta cheese, and garnish with dried mint.
- Bake for 18-20 minutes. Enjoy warm.
