Za'atar & Sumac Sourdough Focaccia with Labneh Drizzle

Za'atar & Sumac Sourdough Focaccia with Labneh Drizzle ingredients

• 100 g active sourdough starter (100% hydration)
• 300 g warm water (90-95°F/32-35°C)
• 400 g bread flour
• 8 g fine sea salt
• 3 tbsp extra virgin olive oil (plus more for pan and dimpling)
• 2 tbsp za'atar
• 1 tsp sumac
• 0.5 tsp flaky sea salt
• 0.5 cup labneh (strained yogurt)
• 1 tbsp extra virgin olive oil
• 1 tsp fresh lemon juice
• 1 tbsp fresh mint leaves, finely chopped
• 1 pinch pinch of salt

How to make Za'atar & Sumac Sourdough Focaccia with Labneh Drizzle

1. The day before baking, ensure your sourdough starter is active and bubbly by feeding it 4-6 hours prior to mixing. It should have doubled in volume and be at its peak activity.
2. In a large bowl, combine 100g of active sourdough starter, 300g warm water, and 3 tablespoons of olive oil. Whisk until the starter is fully incorporated into the liquid.
3. Add 400g bread flour and 8g fine sea salt to the wet mixture. Mix with a sturdy spoon or your hands until a shaggy, cohesive dough forms and no dry patches of flour remain. Cover the bowl and let the dough rest for 30 minutes for the autolyse.
4. Perform the first set of stretch and folds: With lightly wet hands, gently grab a section of the dough, stretch it upwards, and fold it over onto the center. Rotate the bowl a quarter turn and repeat this motion 4-6 times around the bowl. Cover the bowl and rest for 30 minutes.
5. Repeat the stretch and fold process three more times, allowing the dough to rest for 30 minutes between each set. The dough will become progressively smoother and more elastic with each set.
6. After the final stretch and fold, cover the bowl and let the dough bulk ferment at room temperature (around 72-75°F/22-24°C) for 2-3 hours, or until it shows slight signs of puffiness. Then, transfer the covered bowl to the refrigerator for a cold ferment of 12-24 hours to deepen the flavor.
7. The next day, generously grease a 9x13-inch baking pan with olive oil, ensuring the sides are well-coated. Gently transfer the cold dough into the prepared pan, avoiding excessive handling to preserve the gas.
8. Carefully stretch the dough with your fingertips to fill the pan, working slowly if the dough resists. If needed, let it rest for 15-20 minutes, then continue stretching. Cover the pan loosely and let it proof at room temperature for 2-3 hours, or until visibly puffy and almost doubled in size.
9. Preheat your oven to 425°F (220°C) with an oven rack in the middle position during the last 30 minutes of the focaccia's final proofing time.
10. Once proofed, gently dimple the dough all over with your oiled fingertips, pressing down firmly to create craters. Drizzle an additional 2 tablespoons of olive oil over the surface, then generously sprinkle with 2 tablespoons za'atar, 1 teaspoon sumac, and 1/2 teaspoon flaky sea salt.
11. Bake for 25-30 minutes, or until the focaccia is beautifully golden brown around the edges and cooked through. It should sound hollow when tapped on the bottom.
12. While the focaccia bakes, prepare the labneh drizzle: In a small bowl, whisk together 1/2 cup labneh, 1 tablespoon extra virgin olive oil, and 1 teaspoon fresh lemon juice until smooth and creamy. Stir in 1 tablespoon finely chopped fresh mint and a pinch of salt. Taste and adjust seasoning if needed.
13. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool for 10-15 minutes. This prevents the bottom from becoming soggy.
14. Once slightly cooled, cut the focaccia into desired squares or strips. Just before serving, generously drizzle the prepared labneh mixture over the warm focaccia. Garnish with additional fresh mint if desired, and serve immediately.

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