Learn how to make this delicious Green Olive and Za'atar Focaccia with a light, airy crumb and crispy crust. This easy homemade focaccia recipe is perfect for sharing. Get the recipe below.
Focaccia is probably my favourite bread to both make and eat. With its crisp golden crust, soft airy interior, and generous drizzle of olive oil, this classic Italian bread always goes down well. This Green Olive and Za'atar Focaccia brings together traditional focaccia with bold Mediterranean and Middle Eastern flavours for a delicious twist on a classic recipe.
Green olives add bursts of salty richness throughout the bread, while fragrant za'atar creates a wonderfully aromatic topping. The combination of herbs, sesame seeds, and tangy sumac in the za'atar perfectly complements the olive oil-rich dough, creating a bakery-quality bread that is surprisingly easy to make at home.
Whether served alongside soups and salads, enjoyed as part of a mezze spread, or simply torn and dipped into extra virgin olive oil, this easy Green Olive and Za'atar Focaccia recipe is guaranteed to become a favourite.
If you're new to bread making then this is a great recipe to start with as it is a really simple process and so long as you have the patience to let the dough prove fully you'll get great results every time!
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Ingredients
For the focaccia dough
- Strong white bread flour
- Salt
- Instant yeast
- Olive oil
- Warm water
For the topping
- Pitted green olives
- Za'atar
- More olive oil!
If you're not all that familiar with za'atar, za'atar is a fragrant Middle Eastern spice blend that varies slightly from region to region, but traditionally combines dried herbs such as thyme, oregano, or wild thyme with toasted sesame seeds, sumac, and salt. It's an aromatic seasoning with earthy, nutty, tangy, and savoury notes that add incredible depth of flavour to many dishes.
In this Green Olive and Za'atar Focaccia, the za'atar creates a deliciously crisp and flavourful topping that perfectly complements the salty green olives and rich olive oil. Sumac lends a distinctive citrusy sharpness, while the toasted sesame seeds add a subtle crunch. Za'atar is widely available in supermarkets across the UK and Middle Eastern food shops, and once opened, you'll find plenty of uses for it, from sprinkling over roasted vegetables and salads to mixing with olive oil as a dip for fresh bread!
I use it as a seasoning for my grilled courgettes with cashew cream and za'atar.
Step-by-step instructions
- Step 1: In a large mixing bowl, whisk together the flour, salt, and instant yeast, then add the olive oil and warm water and mix until a wet, sticky dough forms.
- Step 2: knead the dough until smooth.
- Step 3: Place the dough into a lightly oiled bowl, brush the surface with olive oil, cover and leave to prove until doubled in size.
- Step 4: Line a large baking tray with baking paper. Tip the risen dough onto the tray and press deep dimples all over the surface using your fingertips.
- Step 5: Cover the dough and prove the dough for another hour until it has puffed up and there are visible air bubbles.
- Step 6: Press into the dimples once more to redefine them then scatter the green olives evenly across the surface and sprinkle over the za'atar and drizzle with additional olive oil.
- Step 7: Bake for 20–25 minutes, or until deeply golden and crisp.
- Step 8: Leave to cool completely on a wire rack before slicing to serve.
Hint: Don't be tempted to add extra flour to the dough when kneading. A wetter dough creates the characteristic light, airy crumb that you want when making focaccia.
Substitutions
With such a simple list of ingredients there aren't too many substitutions you can make with this recipe. But if you really must, here are a couple of suggestions:
- Olives: Replace green olives with black olives, Kalamata olives, or mixed olives.
- Flour: Swap strong white bread flour for Italian "00" flour for a softer texture.
- Herbs: Use fresh rosemary instead of za'atar if preferred.
Variations
I've mentioned already how much I love making focaccia so it is probably no surprise there are lots of different variations available on the blog. Here they are:
Equipment
Get your kitchen equipment at the ready! You're going to need...
- Large mixing bowl
- Measuring jug
- Dough scraper
- Baking tray
- Baking paper
- Clean tea towel or cling film
- Wire cooling rack
Optional equipment
If you don't want to knead the dough by hand you can absolutely make this recipe using an electric whisk with dough hooks. In fact, because it is quite a wet dough this might actually be easier! I often do this when I'm in a hurry and it still turns out great!
Storage
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
For longer storage, freeze slices individually for up to 3 months. Defrost at room temperature and refresh in a warm oven for 5 minutes before serving.
Top tip
For the best flavour, use good-quality extra virgin olive oil both in the dough and for drizzling over the top before baking. The olive oil is a key ingredient and makes a noticeable difference to the finished bread.
Frequently asked questions
Dense focaccia is usually caused by under-proofing or adding too much flour. Make sure the dough has doubled in size during both proving stages.
Yes, just make sure you follow the packet's instructions. Some will need activiating in warm water before adding to the dough.
The recipe
Green Olive and Za'atar Focaccia
Equipment
- Large mixing bowl
- measuring jug
- dough scraper
- Baking tray
- baking paper or cling film
- Clean tea towel
- wire cooling rack
Ingredients
- 500 g strong white bread flour
- 2 teaspoons salt
- 10 g instant yeast
- 100 ml olive oil
- 350 ml warm water
For the topping:
- 150 g pitted green olives
- 2 tablespoons za'atar
- 2 tablespoons olive oil
Instructions
- Mix the flour, salt, and yeast in a large bowl.
- Add the olive oil and warm water and mix to form a sticky dough.
- Knead briefly with oiled hands (or a electric mixer fitter with dough hooks) until smooth.
- Place the dough into an oiled bowl, cover, and leave to rise for 2 hours or until doubled in size.
- Transfer to a lined baking tray and stretch into a rectangle.
- Press dimples all over the dough.
- Brush with olive oil, cover, and leave to rise for 1 hour.
- Preheat the oven to 220C / 425F / Gas Mark 7.
- Re-dimple the dough, then top with green olives and sprinkle with za'atar.
- Drizzle with olive oil and bake for 20–25 minutes until golden.
- Cool slightly before serving.
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