Za'atar Focaccia With Garden Herbs, Tomato, Roasted Peppers, Artichokes & Olives
We are at the point of summer (and pandemic) that we really need to create a sense of special when it comes to the weekends. Sure everything seems totally crazy…and it is…but allowing yourself a moment of peace and creativity is mandatory. Enter the decorative focaccia…a quarantine kitchen masterpiece that has taken storm similar to (but not as wide spread) as all that sourdough baking going on.
Here’s why I like this recipe: It is easy. It looks special. It tastes amazing.
Make your dough the day before, harvest up a few garden tomatoes/herbs and then raid your pantry for all that great jarred marinated veg: roasted bell peppers, artichokes, olives and capers…like I said, easy! Now it’s time to get creative - I found that ingredients really shrink up once baked so don’t be shy to pack them on and experiment with different flavors. I particularly love the way pressed flowers and herbs look like delicate filagree. Quick tip: Make sure they are really pressed flat into the dough before baking and seal them down with a quick olive oil spray.
This would be a fantastic recipe to bring to a party (one day when we can do that kind of thing again) but just as special for a weekend happy hour in the back yard. Each bite has a different flavor pairing and is perfect alone…or take the leftovers and cut up into squares and stack as a sandwich.
Delish! And for a moment, It actually feels like the weekend. Cheers to making the time for yourself and a special moment even when things seem a little crazed.
Wishing you well and a lovely rest of your summer!
Za'atar Focaccia
INGREDIENTS
2 1/2 cups lukewarm water
2¼ tsp active dry yeast
2 tsp. honey
5 cups all-purpose flour
1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil
Cherry tomatoes
Garden herbs: oregano, chives, parsley (even edible flowers)
Jar roasted veg: Bell Peppers, Artichokes (anything you fancy)
Olives & Capers for an extra salty pop
DIRECTIONS
Whisk yeast and honey into lukewarm water and let sit for 5 minutes. Fold in flour and salt, and mix with a spatula until ragged dough forms and there are no flour streaks.
Add 4 tbs oil into a large bowl. Add dough, coat in oil and cover in the fridge over night (at least 8 hours).
Remove dough from fridge and using two forks fold in dough towards center at 12:00, 3:00, 6:00 and 9:00.
Place folded side down on cast iron skillet (I love this one) and let rise for 1 1/2 - 3 hours. Dough should spring back quickly once ready.
Preheat oven to 450F.
Stretch dough to the size/shape of your cast iron skillet, and aggressively “play the piano” on it creating dimples.
Add “toppings” decoratively on top of your focaccia - for herbs, press down until they stick flat and spray extra oil on top so they stay put.
Sprinkle flaked salt and za’atar on top and bake for 20-25 minutes until golden - enjoy!
