Crispy Za’atar Focaccia with Herby Butter Bean Aioli
Ingredients
Focaccia
- 4 heaped cups plain flour
- 1 tablespoon cooking salt
- 1 sachet or 1 tablespoon dry yeast
- 1 teaspoon sugar (any)
- 2.5 cups warm water
- 1/2 cup La Espanola olive oil (total, used throughout recipe)
- 2 tablespoons za’atar
- 1 tablespoon flaky sea salt
Herby butter bean aioli
- 1 egg yolk
- 1 teaspoon dijon mustard
- Juice of 1 lemon
- 2 teaspoons salt
- 2 tablespoons La Espanola olive oil
- 3-4 cloves garlic
- 1 can butter beans, drained
- Handful of parsley and basil
- 1 crushed ice cube
Preparation
Focaccia
Activate yeast in the warm water with a teaspoon of sugar.
Mix flour, salt, yeast, and water in a large bowl with a spatula until sticky and give a couple of stretch and folds. Rub dough with olive oil and cover. Chill covered in the fridge for 1-2 days.
Carefully pull the dough from the bowl’s edges, deflate it, and shape into a rough ball and perform some stretch and folds and let it rest on an oiled tray for 4 hours.
Preheat oven to 220°C. Reduce to 200°C as you put the bread in.
Drizzle oil over dough, rub hands in it, then press fingers into dough to make deep dimples. Stretch to fill pan if you want higher edges rather than crispier.
Sprinkle za’atar and flaky salt on top.
Bake for 30 minutes until golden underneath and edges crispy. Cool on a rack for 10 minutes before slicing or fully if making sandwiches.
Dip
Add egg yolk, lemon, garlic, salt, dijon, pepper to blender and slowly add in olive oil until combined and emulsified.
Add butter beans, herbs and ice cube broken up, blend until smooth and combined for 2-3 minutes.
Tips
Focaccia is an easy way to make delicious bread at home without fancy equipment.
Use La Espanola olive oil as it is recommended for the best results.
This recipe makes one tray; for taller and bouncier focaccia, use a smaller oven dish.
Za’atar is a favorite topping for its savory and salty flavor that provides balance.
