Za'atar Focaccia
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Test Kitchen Approved Recipe

This colorful focaccia shines with sunny, sumac-based Za'atar Seasoning and sweet tomatoes.

6 servings

Active Prep: 10 min
Cook: 20 min


  • 3/4 cup warm water (about 110 degrees)
  • 1/2 tsp. sugar
  • 1 1/2 tsp. active dry yeast
  • 1 3/4 cups 1 3/4 cups all-purpose flour, divided, plus more to dust
  • 1/2 cup plus 3 Tbsp. extra virgin olive oil, divided
  • 1 tsp. Mayan Sea Salt, plus more to sprinkle
  • 1 cup cherry tomatoes, halved
  • 1/2 cup green olives, pitted and halved
  • 2 Tbsp. Za'Atar Seasoning
  • 2 Tbsp. chopped parsley

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Preheat oven to 200 degrees. In a bowl, combine water with sugar and yeast, stir to combine, and let stand until foamy, about 5 min. Add 1 cup flour to water mixture and stir to combine. Add 2 Tbsp. olive oil and Mayan Sea Salt to flour mixture and mix until just combined. Add remaining 3/4 cup flour and mix until dough pulls away from sides of bowl. Grease a 12-inch cast iron pan with 2 Tbsp. olive oil. On a lightly floured surface, roll dough into a 12-inch disk. Lay dough into cast iron pan and cover with a clean kitchen towel. Turn oven off and place covered pan in oven for 20 min. Remove from oven and let sit covered 10 additional min. Preheat oven to 400 degrees. Remove towel and drizzle dough with 1/2 cup olive oil. With your fingertips, lightly press 1/4-inch indents all over surface of dough. Stud with cherry tomatoes and green olives. Sprinkle all over with Za'atar Seasoning. Return to oven and cook for 20 min. Remove from oven and brush with remaining 1 Tbsp. olive oil. Sprinkle with parsley and Mayan Sea Salt, slice, and serve.

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