Wholewheat Focaccia with Zaatar
Notes:
Proofing/ Rising: If you live in a cold climate, and your kitchen tends to be cold, leave your dough to rise near a warm radiator, or a very warm room. You can also use a proofing drawer if you have one.
Ingredients
250g Wholewheat Bread Flour
250g Plain Flour
1tbsp Yeast (approx 10g)
½ tsp Salt
Olive Oil
400ml Lukewarm Water
4 Tbsp Zaatar
Flaky Salt
Method
Combine the 2 flours & yeast and stir
Add in the salt and stir again (you don’t want to add the salt directly on top of the yeast as it risks denaturing it!)
Create a well in the centre of the bowl & add in 2tbsp olive oil and about 3/4 of the water
Stir until combined, adding enough water to create a sticky dough (you may need a little more or a little less than the 400ml water as all flours are different)
Tip out the sticky dough onto a floured surface, knead for about 5 mins, add extra flour if needed, until it’s only very slightly sticky (it should still be soft, but should not have dried out). The dough should spring back slowly when pressed.
Place the dough in an oiled bowl and cover, then leave in a warm place for about 1 hour, or until it has almost doubled in size
Oil a baking tray and tip your risen dough into it, then gently spread out the dough with your hands to fill the tray
Cover the tray, then leave to rise in a warm place for another 30 mins
Preheat the oven to 200°C Fan/220°C/Gas Mark 7
Drizzle the risen dough with about 4tbsp of olive oil
Gently dimple the dough with your fingertips to form the signature indentations of a focaccia
Sprinkle with the Zaatar & flakey salt
Bake for 25-30 mins, or until the edges are golden
Leave to cool, then serve
