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Focaccia with Za'atar
Soft, pillowy focaccia with my favorite spice mix; za’atar. This bread is golden and crisp on the outside, airy and chewy on the inside, and soaked with extremely good olive oil in every bite. Perfect for tearing, dipping, or serving alongside a mezze spread. After a slow 24-hour rise in the fridge, the dough develops deep flavor and a light texture. Right before baking, it’s dimpled generously with olive oil, sprinkled with flakey salt, and finished with a thick layer of za’atar that toasts beautifully in the oven. Simple, rustic, and wildly aromatic!
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