Cheese Focaccia w/ Green Onions, Za’atar & Sumac

Topped with chunks of cheese, fresh green onions, and a fragrant mix of za’atar and sumac, every bite is rich, savory, and just a little earthy — a flavorful upgrade from your usual herbed bread. It’s simple enough for a weeknight bake, yet bold enough to serve at a gathering.

Whether you enjoy it warm from the oven, dipped in olive oil, or as a base for sandwiches or mezze, this focaccia is as versatile as it is satisfying. Add a sprinkle of sesame or black cumin seeds for a little crunch, and you’ve got a bread that’s anything but ordinary.

Enjoy!

For the dough:

• 800 g all-purpose flour
• 500 ml warm water
• 3 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 20 g dry yeast

For the toppings:

• 200 g cheese cut into large chunks (asiago, feta, mozzarella, or halloumi work well)
• 3 tbsp za’atar
• 1 tsp sumac
• 1 bunch green onions chopped

Instructions

• In a large bowl, combine the flour, yeast, sugar, salt, olive oil, and warm water. Mix until a soft, slightly sticky dough forms.
• Cover the dough and let it rise until it doubles in size (about 1 hour).
• Lightly oil a large baking sheet or tray. Transfer the dough onto the tray and stretch it out gently using oiled hands.
• Distribute the cheese and chopped green onions evenly over the surface.
• In a small bowl, mix the za’atar and sumac with a bit of olive oil (optional, but enhances flavor). Drizzle or brush this mixture over the dough. Press everything in slightly with your fingers.
• Bake at 180°C (350°F) for about 30 minutes, or until the focaccia is golden and cooked through.
• Let it cool slightly before slicing. Serve warm or at room temperature.

Enjoy!