Zaalouk Focaccia

Activate the dry yeast by adding a quarter teaspoon of sugar and a tablespoon of warm water in a small bowl. Stir with a fork and leave for 5 minutes to activate the yeast.

In a large mixing bowl, combine the flour, the remaining sugar, and salt. Add 3 tablespoons of olive oil, the yeast mixture, and 160 mL of warm water to the flour mixture. Mix until a soft dough forms. The dough should feel a bit tacky but not too sticky. If the dough is too dry, gradually add more warm water until the right consistency is achieved. If it’s too sticky, add a bit more flour.

Lightly flour a work surface and knead the dough for 10 minutes until it is smooth and elastic. Press the dough with your finger; if it bounces back, it is sufficiently kneaded.

Pour 1.5 tablespoons of olive oil into an 18 cm square baking tin and place the dough inside. Pour another 1.5 tablespoons of olive oil over the dough and flip it a few times to coat both sides. Cover with cling film and let the dough rest for 1 hour in a warm place until it almost doubles in size.

Use your hands to stretch the dough to fit the pan and use your fingers to dimple the dough.

Top the dough with enough zaalouk to cover its surface and drizzle the remaining tablespoon of olive oil over the zaalouk. Cover with cling film and let the dough rest again for 30 minutes in a warm place until it puffs up slightly.

Preheat the oven to 220°C (420°F). Transfer the focaccia to the warm oven and bake for 15 to 18 minutes until the sides are golden and a wooden cocktail stick inserted in the center comes out dry.

Carefully remove the focaccia from the baking tin and let it cool for 15 minutes. Garnish with chopped coriander and crumbled feta before serving.