Food Recipes from around the world
Recently posted |
Breads |
Soups |
Salads |
Appetizers |
Main Dishes |
Sandwiches |
Sauces |
Smoothies |
Drinks |
Other |
Allergens Free |
Prophet (pbuh) favorites |
Ramadan Recipes
Countries: Afghanistan |
Armenia |
Australia |
Austria |
Bengladesh |
Benin |
Brazil |
Britain |
China |
Cuba |
Denmark |
Egypt |
Finland |
France |
Germany |
Greece |
Iceland |
India |
Indonesia |
Iran |
Iraq |
Italy |
Jordan |
Lebanon |
Libya |
Malaysia |
Mexico |
Middle East |
Morocco |
Nigeria |
North Africa |
Pakistan |
Palestine |
Peru |
Qatar |
Saudi Arabia |
Senegal |
Somalia |
South Africa |
South Asia |
Spain |
Sudan |
Sweden |
Syria |
Tanzania |
Thailand |
Tunisia |
Turkey |
UAE |
USA |
West Africa |
World
NO-KNEAD OLIVE ZA'ATAR FOCACCIA BREAD
Category: Bread - (689)
Origin: Palestine, Lebanon
Source: Luay Ghafari
A simple and rewarding za’atar spice blend and olives on a Focaccia Bread that comes together in very little time and with a few simple ingredients. Servings: 12 Slices.
Ingredients:
For the Dough
▢ 4 cups all-purpose flour - 520 grams - Bread flour can also be used
▢ 2 teaspoon Kosher salt - 10 grams
▢ 2 teaspoon Instant yeast - 7 grams
▢ 2 tablespoon Extra virgin olive oil - 28 grams
▢ 2 cups Lukewarm water - 473 grams
▢ Extra olive oil for drizzling
For Baking and Garnish
▢ ¼ cup Extra virgin olive oil, divided - for greasing the tray and for mixing with zaatar
▢ 3 tablespoon Za'atar spice blend
▢ 1 cup Pitted whole green and/or black olives
EQUIPMENT
9x13 Baking pan or large rimmed baking sheet
▢ 4 cups all-purpose flour - 520 grams - Bread flour can also be used
▢ 2 teaspoon Kosher salt - 10 grams
▢ 2 teaspoon Instant yeast - 7 grams
▢ 2 tablespoon Extra virgin olive oil - 28 grams
▢ 2 cups Lukewarm water - 473 grams
▢ Extra olive oil for drizzling
For Baking and Garnish
▢ ¼ cup Extra virgin olive oil, divided - for greasing the tray and for mixing with zaatar
▢ 3 tablespoon Za'atar spice blend
▢ 1 cup Pitted whole green and/or black olives
EQUIPMENT
9x13 Baking pan or large rimmed baking sheet
Preparation:
- Mix. To a large bowl, add the flour, salt, yeast, olive oil and room temperature water. Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy.
- Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight at least 18 hours.
- Deflate and shape. At least 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands or a dough scraper deflate the dough slightly and transfer the dough to a generously oiled baking tray (9x13) or sheet pan.
- Shape it loosely by grabbing each end and folding it over like you would a letter.
- Flip the dough over so the seams are on the bottom. Cover the tray with a towel and set aside for 1.5-2 hours.
- Dimple. Preheat your oven to 400F/205C. The dough should now have spread covering the surface of the baking tray. If not, you can help it stretch to the edges by carefully easing it to the corners.
- Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see air bubbles forming.
- Dress. In a small bowl, combine the za’atar with olive oil to form a loose paste. Drizzle the za’atar paste all over the dough. It doesn’t have to be covered evenly. Trust your gut and go with the flow. - Nestle in a handful of olives. Remember, less is more.
- Bake. Bake in the preheated oven for 20-25 minutes, until golden brown.
- Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight at least 18 hours.
- Deflate and shape. At least 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands or a dough scraper deflate the dough slightly and transfer the dough to a generously oiled baking tray (9x13) or sheet pan.
- Shape it loosely by grabbing each end and folding it over like you would a letter.
- Flip the dough over so the seams are on the bottom. Cover the tray with a towel and set aside for 1.5-2 hours.
- Dimple. Preheat your oven to 400F/205C. The dough should now have spread covering the surface of the baking tray. If not, you can help it stretch to the edges by carefully easing it to the corners.
- Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see air bubbles forming.
- Dress. In a small bowl, combine the za’atar with olive oil to form a loose paste. Drizzle the za’atar paste all over the dough. It doesn’t have to be covered evenly. Trust your gut and go with the flow. - Nestle in a handful of olives. Remember, less is more.
- Bake. Bake in the preheated oven for 20-25 minutes, until golden brown.
