Difficulty: Easy

Preparation time: 15 mins

Cooking time: 20 - 25 mins

Resting time: 120 mins

For 4 to 6 people

Ingredients:

• 500g flour 
• 1 packet dry baker’s yeast (or 10g fresh yeast) 
• 1 tsp salt 
• 1 tsp sugar
• 300ml warm water 
• 4 tbsp olive oil 
• 2 to 3 tbsp zaatar 
• 10–12 cherry tomatoes 
• 8–10 olives (green or black) 
• A few fresh basil leaves 
• Fleur de sel (optional) 

Preparation:

1. In a bowl, mix the warm water, sugar, and yeast. Let it rest for 5–10 minutes until the mixture becomes slightly foamy. 
2. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, then mix until you obtain a soft, slightly sticky dough. 
3. Cover and let it rise. Every 30 minutes, perform a stretch and fold: with wet hands, stretch one side of the dough, fold it over itself, then turn the bowl and repeat 3–4 times. The dough becomes smoother and doubles in size. 
4. Lightly oil a baking pan or tray, spread the dough with your hands, then let it rest for another 20–30 mins
5. With oiled fingers, press into the dough to create small dimples. 
6. Add the olives, gently pressing them into the dough. Sprinkle with zaatar and drizzle with olive oil. Add a pinch of sea salt if desired. 
7. Bake at 200°C (390°F) for 20–25 mins, until the focaccia is golden brown. 
8. Once out of the oven, add fresh basil and a final drizzle of olive oil. 
   

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