Homemade Focaccia with Grated Tomato and Zaatar Recipe

Instructions

1. 1

   In a mixer fitted with the dough hook, mix the flour, sugar, salt and yeast.

2. 2

   Add the water and mix slowly (2-3 speed) for about 3 minutes.

3. 3

   Add the oil really slowly while the machine is running. When I say slowly, I mean pour a drizzle in, let it mix for a minute or until it is mixed in, then another drizzle. If you add the oil too fast, the dough will be very slippery and just slide around as it mixes. It will eventually come together but will be frustrating. Be patient. Leave the speed on 2-3 and let it run for 6-7 minutes. You can also do this by hand. The dough should be springy and smooth.

4. 4

   Place a towel over the bowl, place the bowl in a warm cozy place (I put it in my oven (off of course) with the oven light on. Let rise for 30-60 minutes.

5. 5

   For the Foccacia: Make the tomato topping. Grate the tomatoes into a sieve. Then place in a bowl with the garlic and a pinch of kosher salt, pepper and a little drizzle of olive oil. MIx.

6. 6

   Press the dough onto an oiled rimmed sheet. It will not reach the edges. Now, let it rest while you preheat the oven to 500˚F and place the rack on the lowest position.

7. 7

   When the oven is finished preheating, using your fingers, push and spread the dough to fit the pan. Make indentations with your fingers.

8. 8

   Drizzle the oil all over the dough and spread the tomato mixture in dollops all over the dough. Sprinkle with zaatar and sea salt.

9. 9

   Place the focaccia on the bottom rack and bake until golden brown everywhere and the oil is bubbling, about 15 minutes. Serves 6-12