Make this now! You won’t regret it. Simply the best! And you’re going to love the google translate.
Recipe for 1 loaf:
Use 9×9 baking tray for a thick focaccia
or a bigger tray for a thinner focaccia (adjust baking time)
Zaatar Halloumi Focaccia, Part 2
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Zaatar halloumi focaccia: make this now! You won’t regret it. Simply the best! And you’re going to love the google translate ;)
Ingredients
Focaccia Base Ingredients
- 375 g plain flour
- 2 tsp salt
- 7 g instant yeast (1 packet)
- 350 g lukewarm water
- Approx 1/2 cup olive oil
Toppings
- 2 tbsp za’atar
- 100 g halloum cheese, rinsed well to remove extra salt then dried and cubed
- a few sun dried tomatoes, thinly sliced (optional, and use the ones preserved in oil otherwise they burn easily)
- a small handful of fresh zaatar, plucked from the stalks
- 1 small red onion, thinly sliced
- Flaky salt
Method
- 1)
Mix the flour, salt and yeast in a large bowl. Add the tepid water and mix to combine using a rubber spatula.
- 2)
Drizzle about 2 tbsp of olive oil onto the dough and spread it all over.
- 3)
Cover the bowl with cling film and place in the fridge for 12h (up to 72h) to cold proof.
- 4)
Drizzle about 2 tbsp olive oil into tray.
- 5)
Deflate your dough in the bowl by folding from the edges towards the centre and gently pressing.
- 6)
Place, seam side down, into the baking tray and coat with more oil. Leave for 2-4 hours, covered in a warm place (like an oven (SWITCHED OFF BUT WITH THE LIGHTS ON), until risen.
- 7)
Preheat your oven to 220C.
- 8)
Drizzle olive oil on the dough and “dimple” with your oiled fingertips.
- 9)
Top with zaatar, halloum, onion and sun dried tomatoes slices, zaatar leaves and flaky salt.
- 10)
Place in the oven for 30-35 minutes or until the base is golden.
- 11)
Let it cool before slicing.
Notes
Adapted from the recipe by @katfewd