Za'atar Sumac Focaccia
I made this Za’atar Sumac Focaccia for a small gathering with friends and I haven’t seen them since. It’s been 3 months. Two months in quarantine and well, one month life happened. But I miss a cozy girls convo over sachlav. I also miss routine and life and seeing people. But then there’s all this time I’m spending cooking and baking breads. I love that too. I suppose you can love whatever life circumstance you find yourself in, if you find your joy within it. And there’s a lot of joy in bread.
I can’t think of something more perfect than the earthy, tangy spices mixed with a good, grassy olive oil and a generous sprinkling of Maldon salt. It’s a simple combination that yields a noteworthy result. I made my first loaf of sourdough a few days ago and I’m afraid I’ll turn into a sourdough everything machine. Sourdough crackers, waffles, pancakes, bread, baguette, pasta, and focaccia. It’s possible and I’m welcoming such a possibility. But I don’t discount the convenience of a yeasted dough that’s ready with little fuss about hydration and fermentation. It’s dependable and delicious and I hope makes its way into your routine.
Za’atar Sumac Focaccia
ingredients
2 cups warm water
2 tbsps active dry yeast
1 tsp sugar
5 cups all purpose flour
1 tbsp sea salt
4 tbsps extra virgin olive oil, plus more for drizzling
1 tbsp za’atar
1 tbsp sumac
1.5 tsp Maldon salt
¾ tsp ground black pepper
directions
Proof the yeast in a large bowl. Combine the water, yeast and sugar and allow to sit 2-3 minutes until bubbly and active. If I know my yeast is fresh and works well, I’ll skip this step and mix the ingredients all together.
Add the flour, salt and oil and knead until a soft dough forms. If the dough is very sticky, add a bit more flour. Place smooth dough into an oiled bowl and cover. Allow to rise for 30-45 minutes or until doubled in size.
Preheat oven to 450F.
Punch down the dough and transfer to a parchment lined-baking sheet.
With wet hands, stretch out the dough to fit the baking sheet. Sprinkle the za’atar, sumac, salt and pepper. Drizzle more olive oil and bake for 13-15 minutes or until golden. Allow to cool and cut into squares.