1817. Sourdough Zaatar Focaccia

It was a matter of time before a sourdough focaccia made it to the blog. Actually, there was one before this, but here is the new and improved version.

So fluffy and perfectly crispy on the edges, the zaatar topping is a personal preference but it doesn't get better than this for me.

Ingredients:

2 1/2 cups water, warm

80g levain

1 Tbsp sugar

3 1/4 cups flour

2 tsp salt

2 Tbsp olive oil

extra olive oil

zaatar mixture

Method:

Whisk the levain, sugar in the water in a large bowl. Stir in the flour, salt, and olive oil. Cover and set aside to rise for four hours. Refrigerate covered overnight.

Preheat oven to 450F. Generously oil a 9 by 9 inch square oven safe dish, already lined with parchment paper. Pour the batter in the dish and work with your fingers to take right to the corners. Cover and set aside for an hour or two more.

Using your fingers, make indentations on the surface of the dough. Drizzle with extra olive oil and the zaatar mix. Bake for 25 to 30 minutes, and broil for a minute if necessary to make the top golden brown.

صحة و عافية