Zaatar foccaccia

Ever since my bout with anemia last summer, making bread has become a chore. Because of this, gradually I have made less and less bread. But, today, with zaatar spices in hand, I wanted to make bread again.

Among my first summer entries, you can find a garden herb pesto/fresh tomato foccaccia that is a family favorite. I adapted this from a recipe from VegList, a veg*n email loop I belonged to in the dark ages before Yahoo groups.

Today, I have transformed that basic foccaccia into a zaatar and sunflower seed variation.

The DOUGH
About 1 teaspoon yeast
1.5 cups warm water
Mix and let rest 15 minutes.

Add:
1 pinch fresh ground salt
2 teaspoons extra virgin olive oil
1 cup unbleached white flour
2/3 cup whole wheat flour
1/2 cup rye flour

Stir with a wooden spoon.

Add another cup white flour and a little wheat flour.
Add a handful of flax seeds
Add a handful of roasted sesame seeds

Kneed.

Coat with olive oil and let rise abot 1.5 hours until doubled.
Lightly oil and flour a big cookie sheet.
Press out the bread.
Brush with oil. Coat with liberal zaatar and sunfloer seeds.

Let rise another 45 minutes. Bake at 425 for 25 minutes.