Wholewheat Focaccia with Zaatar

Wholewheat Focaccia with Zaatar

IMG_9405.jpg
IMG_9408.jpg
IMG_9389.jpg

Notes:

Proofing/ Rising: If you live in a cold climate, and your kitchen tends to be cold, leave your dough to rise near a warm radiator, or a very warm room. You can also use a proofing drawer if you have one.

Ingredients

  • 250g Wholewheat Bread Flour

  • 250g Plain Flour

  • 1tbsp Yeast (approx 10g)

  • ½  tsp Salt

  • Olive Oil

  • 400ml Lukewarm Water 

  • 4 Tbsp Zaatar

  • Flaky Salt

Method

  1. Combine the 2 flours & yeast and stir 

  2. Add in the salt and stir again (you don’t want to add the salt directly on top of the yeast as it risks denaturing it!)

  3. Create a well in the centre of the bowl & add in 2tbsp olive oil and about 3/4 of the water

  4. Stir until combined, adding enough water to create a sticky dough (you may need a little more or a little less than the 400ml water as all flours are different)

  5. Tip out the sticky dough onto a floured surface, knead for about 5 mins, add extra flour if needed, until it’s only very slightly sticky (it should still be soft, but should not have dried out). The dough should spring back slowly when pressed. 

  6. Place the dough in an oiled bowl and cover, then leave in a warm place for about 1 hour, or until it has almost doubled in size

  7. Oil a baking tray and tip your risen dough into it, then gently spread out the dough with your hands to fill the tray

  8. Cover the tray, then leave to rise in a warm place for another 30 mins

  9. Preheat the oven to 200°C Fan/220°C/Gas Mark 7

  10. Drizzle the risen dough with about 4tbsp of olive oil

  11. Gently dimple the dough with your fingertips to form the signature indentations of a focaccia

  12. Sprinkle with the Zaatar & flakey salt

  13. Bake for 25-30 mins, or until the edges are golden 

  14. Leave to cool, then serve


Sweet Potato & Halloumi Tray Bake

Sweet Potato & Halloumi Tray Bake

Cinnamon & Cardamom Hot Chocolate

Cinnamon & Cardamom Hot Chocolate