Za'atar finger bread from Spiced: Unlock the Power of Spices to Transform Your Cooking (page 253) by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on December 05, 2022

    This took a leap of faith for me to try -instant yeast (not my favourite choice), ICE water in the dough followed by a 30'ish hour fridge rise....and it worked perfectly! I cut it in 1/2 (perfect in my small stoneware Pampered Chef bar pan) & I used a lovely za'atar that I order online from the Silk Road Spice Merchant in Calgary. The generous oiling of the baking pan resulted in that golden "crispy chewy" crust characteristic of my favourite restaurant focaccias. A repeat for sure.

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