10 hr 0 min
10 hr 0 min
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Welcome to a delicious fusion of flavors that marries my Israeli and Italian upbringings – sourdough Za’atar focaccia. In this recipe, we take a classic Italian flatbread and add a Middle Eastern twist by topping it with Za’atar, a flavorful spice blend commonly used in Israeli cuisine. Za’atar is a popular Middle Eastern spice blend that is typically made with a mixture of dried thyme, oregano, and marjoram, mixed with toasted sesame seeds, salt, and sometimes sumac. The result is a perfectly seasoned, herbaceous focaccia that is both savory and satisfying. As a baker with roots in both Italy and Israel, I’ve always been drawn to the flavors and aromas of both cultures. In this recipe, I’ve combined my love for the sourdough bread-making process with my passion for Za’atar, creating a unique and delicious dish that celebrates the best of both worlds.
Bowl
Scraper
Parchment paper
9X9 squared tray
Scale
Brush
Autolysis: In a bowl, mix the flour and water mixture (apart from 50 grams of water, which we will use later on) until consolidated. Leave to rest for an hour covered with a towel.
Add the sourdough starter, and fold the dough inward until the starter is covered.
Add the salt, Za’atar, and water from step 1 and knead until water and salt are incorporated into the dough.
Add the olive oil and knead until incorporated. Folds on the side of the bowl create a beautiful, smooth side facing up. Cover with towel and let dough rest for half an hour.
From this moment, every 30 minutes, we will fold the dough. Between the folds, cover the dough with a towel.
After 4 folds, oil the baking tray you will use for making the focaccia with a lot of olive oil, and move the dough there, with the beautiful side up. Cover and leave for half an hour.
After resting, lightly stretch the dough towards the corners of the tray, not pushing it, if it returns slightly to the center- let it rest for another half hour and stretch again.
After the dough is spread on the entire tray, cover the dough and let it rest until it nearly doubles its volume.
Half an hour before the dough finished proofing, when it seems to have doubled in volume, preheat oven to 230°C.
After the focaccia has proofed, generously sprinkle her with amazing olive oil and more Za’atar and make holes in the dough with your fingers. Pay attention! We want to get the fingers to the bottom of the dough, to prevent it from rising at these wholes we did.
Bake for 25-30 minutes.
Take the focaccia out of the oven, brush her with olive oil.
Try to resist 30 minutes before cutting her. Wow, Wow. Too tasty.
YASSS!
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