Za'atar and Olive Bread Loaf

Ingredients

• Half a kilogram whole wheat or white flour
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 1/2 teaspoons crushed red pepper
• 2/3 cup chopped green and black olives
• 2/3 cup green za'atar
• 1 1/4 cups warm water
• Method for za'atar and olive bread loaf from a friend and chef on Sho Tabkheen Today:
• Umm Taha Al-Hamwi
• Click on Umm Taha's name to visit her page on our site
• For more delicious pastries, here is the method to make za'atar cake fingers

Method

1. In a bowl, combine the flour and all other dry ingredients, except for the yeast, za'atar, and olives.
2. In a small cup, place the yeast and a little warm water over it, letting it sit for five minutes until it doubles in volume.
3. Add the activated yeast to the dry ingredient mixture, then gradually add the warm water and knead.
4. Add the olives and za'atar and mix them in without over-kneading.
5. Grease a bowl with a little olive oil, place the dough in it, and let it proof for about two and a half hours.
6. After this time, sprinkle a little flour on a work surface and roll the dough into a large log without expelling the air. Place it in a bread loaf pan and let it proof for about 45 minutes.
   Timers: 45 min
7. Bake the loaf in a preheated oven at 200°C (400°F) for about thirty minutes, or until the loaf doubles in size and is cooked through.
8. Serve the za'atar and olive bread loaf for breakfast with various types of dairy products and cheeses.