10-Minute Zaatar Focaccia
This 10-Minute Zaatar Focaccia is a quick and easy Mediterranean bread with a crispy crust, fluffy interior, and bold zaatar topping. Made with simple ingredients and no kneading required, it’s perfect as an appetizer, side dish, or sandwich bread. Ready in no time, this flavorful focaccia is a must-try!
Servings: 16 servings
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 9x13 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.
Notes
Zaatar paste is a dried zaatar mix with olive oil.
I always make sure my water is between 100°F and 110°F—just warm enough to activate the yeast without killing it.
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!