Lebanese Focaccia Recipe
Make Lebanese Focaccia Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping & Finishing
Method
Dough
- 1
Proof yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.
- 2
Mix dough
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 3 tablespoons olive oil. Mix with a spoon or your hand until a shaggy dough forms.
- 3
Knead
Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively use a stand mixer with a dough hook on medium speed for 6–8 minutes. Add tiny dustings of flour only if the dough is excessively sticky.
- 4
First rise
Lightly oil a clean bowl with a little olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled, about 1 to 1¼ hours.
Shaping & Topping
- 5
Prepare pan
Generously oil a 13x9-inch baking sheet or a large rimmed baking tray with about 1 tablespoon olive oil so the dough won't stick and will crisp at the edges.
- 6
Shape the dough
Gently deflate the risen dough and transfer to the oiled pan. Using your fingertips, press and stretch the dough to fit the pan in one smooth motion. If it resists, let it rest 5 minutes and continue stretching. Aim for about 1/2-inch thickness in the center and slightly thicker at the edges.
- 7
Second rest
Cover the shaped dough loosely with a damp towel or plastic wrap and let rest 20–30 minutes to relax and puff slightly.
- 8
Dimple and top
Use your fingertips to press deep dimples across the surface of the dough evenly. Drizzle or brush 1–2 tablespoons extra-virgin olive oil over the dough, making sure some pools in the dimples. Evenly scatter the sliced red onion, halved cherry tomatoes, and halved Kalamata olives across the surface, gently pressing them into the dough so they adhere. Sprinkle the za'atar evenly over the top and finish with coarse sea salt.
Bake & Finish
- 9
Preheat oven
Preheat the oven to 425°F (220°C) while the dough is resting for its second rise. Place a rack in the middle of the oven.
- 10
Bake
Place the tray in the preheated oven and bake 18–22 minutes until the focaccia is golden brown on top, the edges are crisp, and the bottom sounds hollow when tapped. Baking time may vary slightly with oven; rotate pan halfway if your oven has hot spots.
- 11
Finish and rest
Remove the focaccia from the oven and immediately brush any exposed crust with a light additional drizzle of olive oil if desired. Sprinkle the chopped fresh parsley and optional lemon zest over the top for brightness. Let rest 5–10 minutes to set before slicing.
- 12
Serve
Cut into squares or long strips and serve warm or at room temperature as part of a mezze spread. Leftovers can be stored wrapped at room temperature for 1 day or refrigerated for up to 3 days and reheated briefly in a hot oven or toaster oven to refresh crispness.