In a stand mixer, using the hook attachment, mix together the flour, water, oil, salt, yeast and sugar on medium speed until combined.
Switch to high and knead the mixture until the dough comes away from the side of the bowl.
Add the olives and mix on low for 1 minute to combine.
Transfer the dough to an oiled bowl and cover. I like to use a disposable shower cap. Let the dough rise for 2 hours in a warm spot.
After 1 hour fold the edges of the dough into the centre.
Grease and line a 9 x 13” deep pan or baking dish with parchment paper. Drizzle with 2 tbsp olive oil.
When the dough has doubled in size (about 2 hours) transfer to the lined and greased baking dish.
Gently spread the dough towards the edges. As it rests it will spread out and fill the pan.
Cover and let it double in size again in a warm spot.
Preheat the oven to 400ºF.
Mix the za’atar and 3 tbsp olive oil together and pour over the risen dough.
Poke your fingers into the dough firmly to create indentations. Sprinkle with flaked sea salt.
Bake for 18-20 minutes until golden brown.
Let cool before removing from pan. Recipe from Choperella / Twisted.
