Classic Za'atar Manakish with Extra Virgin Olive Oil

Steps

1. 1

   Mix the dough

   • In a large mixing bowl, combine 440g (3½ cups) bread flour, 7g (2¼ teaspoons) instant yeast, and 9g (1½ teaspoons) salt.
   • If using a stand mixer, fit it with the dough hook.
   • Add 300ml (1¼ cups) lukewarm water and 30ml (2 tablespoons) extra virgin olive oil.
   • Mix on low speed for 2 minutes until the flour is fully hydrated and incorporated, then increase to medium speed and knead for 8–10 minutes until the dough is smooth and slightly sticky.
   • If mixing by hand, stir with a wooden spoon until combined, then knead in the bowl or on a lightly oiled surface for 10–12 minutes.

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   Ready when: Dough is smooth, elastic, and barely sticky; it should bounce back slowly when poked

   Tip: The dough should be slightly wetter than typical bread dough—this creates the pillowy texture of manakish

2. 2

   First rise

   • Lightly oil a large bowl.
   • Transfer the dough to the oiled bowl, turning it to coat all sides.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let it rise at room temperature for 60 minutes until it has increased in volume by about 50% and feels airy when gently pressed.

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   Ready when: Dough has visibly expanded, has a smooth top, and springs back slowly when poked

   Tip: Room temperature (68–72°F / 20–22°C) is ideal; warmer kitchens will rise faster, cold ones slower

3. 3

   Prepare the topping

   • While the dough rises, combine 50g (½ cup) za'atar spice blend with 60ml (¼ cup) extra virgin olive oil and a pinch of salt in a small bowl.
   • Stir well until the mixture is evenly combined and has the consistency of wet sand.
   • Taste and adjust salt if needed; za'atar blends vary in saltiness.

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   Ready when: Mixture is uniform, moist, and has no dry pockets of za'atar

   Tip: Mixing the topping ahead prevents you from rushing during shaping; the oil and za'atar blend beautifully together

4. 4

   Shape the manakish

   • Line two baking sheets with parchment paper.
   • Turn the risen dough out onto a lightly oiled work surface (do not use flour, as it will make the dough dry).
   • Gently divide it into 6 equal pieces using a bench scraper or knife.
   • Shape each piece into a rough ball, then let them rest uncovered for 5 minutes while you prepare your baking sheets.
   • Using your fingertips and palms, gently stretch each ball into an oval or rectangular shape about 5×8 inches (12×20 cm) and roughly ¼ inch (6 mm) thick.
   • Arrange 3 manakish on each parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart.

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   Ready when: Each manakish is evenly flattened with smooth, even thickness and no thick spots

   Tip: Avoid using flour when stretching; it prevents the dough from sealing properly. If it sticks, lightly oil your fingertips instead

5. 5

   Second rise and topOven 475°F / 245°C

   • Let the shaped manakish rest uncovered for 10 minutes at room temperature until they puff slightly and feel less dense when gently pressed.
   • While they rest, preheat your oven to 475°F (245°C) if not already done.
   • After the rest, generously spread the za'atar mixture over each manakish using the back of a spoon or a pastry brush, dividing the topping evenly and ensuring full coverage from edge to edge.
   • The mixture should be about ⅛ inch (3 mm) thick.

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   Ready when: Each manakish is noticeably puffier than when shaped, and the topping is evenly distributed

   Tip: If your oven runs cool, preheat it now and verify the temperature with an oven thermometer for crispy, golden results

6. 6

   Bake the manakishOven 475°F / 245°C

   • Place both baking sheets in the preheated 475°F (245°C) oven, positioning one on the middle rack and one on the upper-middle rack.
   • Bake for 12–15 minutes, rotating the sheets halfway through (at the 6-minute mark) so they brown evenly.
   • The manakish are done when the edges are golden-brown to deep brown, the topping is fragrant and slightly darkened, and the bread is light and airy when you tap the bottom.

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   Ready when: Edges and corners are golden-brown, the za'atar topping is aromatic and slightly caramelized, and the bottom is firm when tapped

   Tip: Watch carefully in the last few minutes—za'atar can burn quickly if the oven is hot. If browning too fast, lower to 450°F (232°C) and monitor closely

7. 7

   Cool and serve

   • Transfer the baking sheets to a wire rack or place them on a clean counter.
   • Let the manakish cool for 2–3 minutes (they will be very hot).
   • Use a spatula to lift them off the parchment and serve warm.
   • The manakish taste best eaten within the first 15–20 minutes while the bread is still soft and the topping fragrant.

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   Ready when: Manakish are cool enough to handle safely but still warm to the touch

   Tip: If making for a crowd, you can keep them warm in a low oven (200°F / 93°C) for up to 20 minutes while you finish other batches