ZA’ATAR & OLIVE FOCACCIA 
Focaccia is my all time favourite bread to make AND eat, and this za’atar & olive combination is a right beauty. Keep your eyes peeled to see what dip I made to go with it… 
500g bread flour 10g sugar 7g instant yeast 10g salt 1 tbsp extra virgin olive oil 420ml warm water
– extra virgin olive oil
– za’atar
– flaky sea salt
– green pitted olives
Combine the water, salt, sugar, yeast and oil. Then, add in the flour and mix well.
Clean down the sides of the bowl, then cover with a towel and let the dough rest for 10 mins.
Perform 4 rounds of stretches and folds every 10 minutes after that (so for 30 mins total).
Cover and let the dough rise slightly for 30 minutes, then transfer into a well oiled (and if you know your dish is non-stick, line it too!) 9×13 inch baking dish. Gently pull the dough towards each corner.
Let the dough rise for a final 2 hours (until doubled). Then, coat with oil and enjoy the best part – dimpling the dough with your fingers.
Generously sprinkle on your za’atar, then salt, and finally push the olives into the dimples.
Bake for 25 minutes at 180 degrees celsius.
Slice up and ENJOY. 
