Manakeesh with Za'atar and Cheese

Method

A soft dough dimpled by fingertips and baked until golden. The earthy scent of warm thyme meets the tang of sumac and richness of olive oil, while cheese melts and bubbles on top.

1. 1

   In a bowl, dissolve the fresh yeast in lukewarm mineral water with the white sugar. Let it rest for 10 minutes until a foam forms on the surface.

2. 2

   Mix the wheat flour and sea salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Knead firmly until the dough is smooth, elastic, and no longer sticks to the sides of the bowl.

3. 3

   Cover with a damp cloth and let rise in a warm place. The dough must double in size, indicating the gluten network is well developed.

4. 4

   Mix the thyme, sesame seeds, sumac, and the remaining olive oil. The consistency should be a thick but spreadable paste.

5. 5

   Divide the dough into balls. Roll out into 1 cm thick disks. Press with fingertips to create small craters. Spread the thyme mixture on half of the disks and grated mozzarella with sliced cherry tomatoes on the other half.

6. 6

   Bake at 220°C on a preheated tray. Cook until the edges are light golden and the cheese is melted. The base should be crispy when tapped with a finger.