Manoushe with Za'atar and Olive Oil

Step 1

Pour 0.75 cup of warm water (around 110°F — warm enough that it feels pleasant on your inner wrist but not hot) into a large bowl. Sprinkle 0.5 teaspoon of instant yeast over the water and let it sit for 1 minute to bloom, then stir gently to dissolve. You should see it become creamy and smell slightly sweet and yeasty.

Step 2

In a separate bowl, whisk together 2.5 cups of all-purpose flour and 1 teaspoon of fine sea salt. Pour this dry mixture into the yeast mixture along with 2 tablespoons of extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough begins to form and no dry flour remains at the bottom of the bowl.

Step 3

Turn the dough out onto a lightly floured work surface. Knead for 8-10 minutes, using the heel of your hand to push the dough away from you, fold it back over itself, rotate it a quarter turn, and repeat. The dough will go from rough and sticky to smooth and elastic — it should spring back gently when you poke it with your finger.

Step 4

Lightly oil a medium bowl with olive oil, then place your dough ball inside and turn it to coat all sides. Cover the bowl loosely with a damp kitchen towel. Let it rise at room temperature for 20-25 minutes until it increases in size by about 50% — it doesn't need to double. You're looking for a pillowy, slightly puffy dough, not a fully risen one.

Step 5

While the dough rises, preheat your oven to 500°F. In a small bowl, mix together 0.5 cup of za'atar spice blend with 0.25 cup of extra-virgin olive oil until it forms a thick, spreadable paste. Set aside.

Step 6

Turn the risen dough out onto a lightly floured surface. Divide it into 4 equal pieces — a bench scraper or kitchen knife works well for this. Gently press and stretch one piece into a 6-inch circle about 1/4 inch thick, keeping it as uniform as possible so it cooks evenly. Work gently to avoid deflating the dough.

Step 7

Place the shaped dough circle on a piece of parchment paper. Spread 2 tablespoons of the za'atar-olive oil mixture generously over the top, leaving a small border around the edges — you want a thin but complete coating. Repeat with the remaining 3 dough pieces and topping.

Step 8

Carefully transfer the parchment paper with the manoushe onto a baking sheet (or place them directly on a preheated pizza stone if you have one). Bake at 500°F for 8-10 minutes, until the edges turn deep golden brown and you see some charred spots on the za'atar — the bottoms should sound hollow when tapped with your knuckle.

Step 9

Remove the manoushe from the oven and let them cool for 2-3 minutes on the baking sheet so they firm up slightly. Transfer to a serving platter. Serve warm or at room temperature. These are best eaten within a few hours while the bread is still soft and the olive oil is fragrant, though they'll keep in an airtight container for a day.