⏱ 45 mins 𐃸 Servings- 4
Indulge in the mouthwatering flavors of our Za'atar and Olive Focaccia with Honey
Ricotta and Sun-Dried Tomatoes. This rustic bread creation takes you on a culinary journey to the Mediterranean, combining the fragrant blend of za'atar spice, from our queen zaatar blend, and the briny tang of olives with the creamy sweetness of honey-infused ricotta and the intense richness of sun-dried tomatoes.
For the Focaccia -
2 1/2 cups of Bread flour
1 Tsp salt
3/4 cup water
1 1/2 Tsp of Instant yeast
1 Tsp sugar
1/2 cup water, warm
4-5 Tbsp of Extra virgin Olive oil
4 Oz Italian Olives, Pitted
1 Tbsp of Queen Zaatar blend, Mom Cave Foods
For the Whipped Honey Ricotta –
1 cup of Ricotta
1 Tbsp of Honey
1 Tbsp of Extra virgin Olive oil
2 Tbsp of Sun-dried tomatoes, sliced
To prepare the focaccia, in a small bowl add 1/2 cup of warm water, 1 Tsp of
sugar, and 1 1/2 Tsp of yeast, stir together then cover the top with a kitchen towel and let it rise, for 10 minutes. Then, in a medium-sized bowl, add 2 1/2 cups of bread flour, and 1 Tsp salt, stir together then add the yeast mixture, 3/4 cup of water, and 2 Tbsp of olive oil, stir with a dough whisk for 2 minutes until all combined into a sticky dough. Cover the top of the bowl with a kitchen towel, and let it rest for 1 hour. Now, stretch and fold each side of the dough to the other side, cover the top of the bowl and rest for 30 more
minutes then place in the refrigerator overnight.
Now, add 1 Tbsp of olive oil to a deep tray, (the smaller the tray the fluffier the
focaccia & the larger trays will lead to flatter focaccia) then add your dough into the tray and spread the dough out with a rubber spatula to evenly distribute the dough. Cover the top of the tray and rest for 2 hours, then add 1 Tbsp of olive oil on top of the dough and began using your fingers/knuckles to push gently down, creating dimples. Press the olives into the dough, add additional olive oil if needed, and sprinkle 1 Tbsp of Queen Zaatar on top, then slide into an already preheated oven of 425 for 40-45 minutes. Once golden on top, remove and place on a cooling rack for 1 hour.
Start by adding 1 cup of ricotta, 1 Tbsp of Honey, and 1 Tbsp of olive oil, blend
mixture until smooth consistency, 1-2 minutes. Then, transfer the honey ricotta into a small bowl, and scoop 2 Tbsp of sun-dried tomatoes on top of the ricotta. Slice the focaccia and enjoy!