Za'atar, Feta and Cherry Tomato Focaccia
Focaccia meets Levantine manakish: brushed with za'atar olive oil, studded with cherry tomatoes, red onion and salty feta, then finished with honey.
Method
Pour the lukewarm water into a large bowl, stir in the yeast until dissolved, then add the flour and mix until no dry flour remains. A wet, sticky dough is exactly right. Cover and leave for .
Add in this stepLukewarm water (about 35 °C) 190 mlInstant dried yeast 2 gBread flour 250 g
Sprinkle over the salt and olive oil and squeeze it in with a wet hand for about 2 minutes. Cover and rest , then fold: grab one edge, stretch it up and fold it over to the other side, on all four sides. Rest and fold 3 times in total, until the dough is smooth and springy.
Add in this stepFine salt 5 gExtra virgin olive oil ¾ tbsp
Oil a 20×20 cm tin, tip in the dough, turn it once and gently push it to the corners with your fingertips. Cover and leave in a warm spot for , until doubled with bubbles showing. Heat the oven to 220 °C during the last 20 minutes.
Add in this stepExtra virgin olive oil 1½ tbsp
Mix the za'atar with the remaining olive oil in a small bowl to make a loose paste. Halve the cherry tomatoes and slice the red onion thinly. Oil your fingertips and press deep dimples right to the bottom of the tin, then spoon the za'atar oil evenly over the top. Press the tomatoes, cut side up, firmly into the dimples, scatter over the onion and crumble the feta on top.
Add in this stepZa'atar (thyme, sumac and sesame blend) 1½ tbspExtra virgin olive oil 2¾ tbspCherry tomatoes 10Red onion ½Feta 75 g
Bake on the middle shelf of the oven at 220 °C for ; slightly cooler than plain focaccia because the sesame in za'atar scorches easily. It is ready when the edges are golden, the feta is browned at the tips and the base is crisp.
ovenTurn it out of the tin onto a wire rack straight away and, while it is still warm, drizzle thinly with the honey to balance the salty feta. Cool for about 5 minutes before cutting.
Add in this stepHoney 1 tsp
Cook's tip
No za'atar? Mix equal parts dried thyme and sesame seeds with a little lemon zest for a similar flavour. Push the tomatoes deep into the dough so they don't roll off and their juices soak into the crumb.
Cooking it at camp
Make the dough at home and carry it in the cooler, then add the toppings at camp so they stay fresh. Press it into an oiled cast-iron Dutch oven and bake for 20–25 minutes with plenty of coals on the lid. With no way to bake, warm a ready-made focaccia on the grill rack and just add the feta.