Manakeesh with Za'atar and Cheese

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 954
• Protein: 25 g
• Carbs: 113 g
• Fat: 43 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 1 tsp White sugar
• 1 tsp Fleur de sel
• 100 ml Extra virgin olive oil
• 4 tbsp Thyme ( dried and powdered )
• 2 tbsp Sesame seed ( toasted )
• 200 g Buffalo milk mozzarella ("di bufala") ( grated )
• 10 piece Solanum lycopersicum esculentum M. optional ( halved )
• 1 piece Red onion optional ( finely sliced )
• 2 tbsp Sumac ( ground )

Instructions

1. Yeast activation

   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. Kneading the dough

   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. First proofing

   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. Preparing the topping

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

5. Shaping and topping

   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. High-heat baking

   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.

Chef's tips

• The dough should be very soft, almost sticky at first to ensure it stays tender after baking.
• Do not overload the center of the flatbread, or it will remain raw and soggy.
• If you don't have a pizza stone, flip a baking tray upside down in the oven while preheating.

Storage

Keeps for 2 days in a dry cloth. Must be reheated in the oven or a pan to restore crispness.