Focaccia with zaatar, tomatoes and onions




You're probably more familiar with the popular Lebanese breakfast food: zaatar manakich, a pita-like flat bread topped with zaatar blend (a thyme-based spice). Today, I have decided to sprinkle my zaatar on a focaccia bread, and top it with slices of onions and tomatoes. I love zaatar and I can eat it everyday, it just brings back so many nice memories and its aroma of it takes me back in time to my childhood days.

Ingredients (serves 8):

Dough:
1 package dry yeast
1 cup warm water
1 tsp honey
2 1/2 cups all-purpose flour
2 tsp kosher salt, divided
1/2 cup olive oil, divided

Topping:
1 onion, thinly sliced
1 medium tomato, thinly sliced
2 tbsp zaatar

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Preheat oven to 450�F (220�C).

Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.

Sprinkle zaatar on the dough then top it with tomato slices, onion slices, and some salt. Drizzle with remaining 2 tablespoons olive oil.

Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.

Focaccia au zaatar, tomates et oignons

Ingr�dients (8 personnes):

P�te:
1 sachet levure du boulanger
235 ml eau ti�de
1 c�c de miel
320 g de farine
1 c�c de sel
115 ml d'huile d'olive, divis�

Garniture:
1 oignon, �minc�
1 tomate, coup�e en lamelles
2 c�s de zaatar

Dans un saladier, m�langez la levure avec l'eau ti�de et le miel. Laissez reposer environ 10 mn jusqu'� la formation de bulles sur la surface. Ajoutez la farine, 60 ml d'huile d'olive et 1 c�c de sel. Transf�rez la p�te sur un plan de travail farin� et p�trissez-la 5 � 10 mn jusqu'� ce qu'elle soit lisse. Placez la p�te dans un saladier huil� et couvrez avec un torchon. Laissez reposer environ 1 heure jusqu'� ce que la p�te double de volume.

Pr�chauffez le four � 220�C.

Huilez une plaque de patisserie et �talez la p�te par dessus. Avec votre doigt, faites des trous dans la p�te. Versez 2 c�s d'huile d'olive et laissez la reposer environ 20 mn jusqu'� ce que la p�te ait gonfl�e.

Saupoudrez la p�te avec le zaatar et puis ajoutez les rondelles de tomate, les oignons et un peu de sel. Versez les 2 c�s restantes.

Enfournez jusqu'� ce que la focaccia soit bien dor�e, environ 20 mn. Sortez-la du four et laissez la ti�dir. Coupez-la et servez.

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