Ingredient
Za'atar
A Levantine herb-and-sesame blend — bloom it in oil and add it toward the end so it stays fragrant.
By FocacciaRecipe editorial · Updated 2026-07-08
Quick answer
Za'atar is a Levantine blend of dried wild thyme/oregano, toasted sesame seeds, sumac, and salt. On focaccia, stir it into olive oil to make a za'atar oil and brush or drizzle it toward the end of baking or after, so the herbs and sesame stay fragrant rather than scorching.
What it is
Za'atar refers both to a family of wild Levantine herbs (related to thyme, oregano, and marjoram) and to the spice blend built around them, typically combining the dried herb with toasted sesame seeds, tart red sumac, and salt. It is savory, herby, nutty, and lemony all at once — a cornerstone seasoning across Lebanon, Syria, Palestine, Jordan, and the wider region.
Blends vary widely by family and country: some are herb-heavy, some sesame-heavy, some sharp with sumac. Taste yours and adjust how much you use.
Using it on focaccia honestly
Za'atar is famous on manakish — a thinner Levantine flatbread spread with za'atar and oil and baked. A za'atar focaccia is inspired by that flavor, not a copy of manakish: focaccia is a thick, dimpled, oil-rich Italian bread. It is worth being clear about that rather than mislabeling one as the other.
The best way to carry the flavor is a za'atar oil: stir the blend into good olive oil and let it sit so it blooms. Brush or drizzle it over the dimpled dough, and add more toward the end of the bake or after, since sesame and dried herbs scorch and turn bitter over a full hot bake.
Pairings and amounts
Za'atar loves olive oil, sesame, tomato, cucumber, labneh, feta, and olives. A za'atar-and-olive focaccia, or one finished with a swipe of labneh and a za'atar-oil drizzle, is a natural. Start with a modest amount — good za'atar is potent, and too much sumac can turn harshly sour.
Buying and storing
Buy za'atar from a Middle Eastern grocer or a spice shop with turnover — freshness makes an enormous difference, and a dusty supermarket jar can taste flat or stale. Because sesame contains oil, za'atar can go rancid; store it airtight, away from heat and light, and buy amounts you will use within a few months.
Where to buy it
Middle Eastern grocers and good spice shops have the freshest za'atar, often several styles to compare. Look for a vivid herby-nutty aroma. Store airtight and buy modest amounts, as the sesame oil can go rancid.
As an Amazon Associate I earn from qualifying purchases.
Frequently asked
- Is za'atar focaccia the same as manakish?
- No. Manakish is a thinner Levantine flatbread topped with za'atar and oil. A za'atar focaccia borrows that flavor on a thick, dimpled, oil-rich Italian bread — inspired by, not the same as, manakish.
- How do I use za'atar on focaccia without burning it?
- Stir it into olive oil to make a za'atar oil and brush or drizzle it on toward the end of baking or after. The sesame and dried herbs scorch if exposed to full oven heat for the whole bake.
- Why does za'atar taste different every time I buy it?
- Blends vary a lot by region and family — some are herb-forward, some sesame-heavy, some sharp with sumac. Taste yours and adjust the amount and pairings accordingly.
Sources & notes: Za'atar composition and regional context per common Levantine culinary usage; herb species vary by area.