Arrowhead Mills Focaccia Bread Loaf Recipe: Olive Oil Infusion and Crusty Za'atar Crunch

This Arrowhead Mills focaccia bread loaf delivers restaurant-quality texture with its signature olive oil dimples and crispy za'atar crust. 💛 The secret lies in using high-quality flour and traditional shaping techniques that create an airy interior while locking in that golden, shatteringly crisp exterior.

I've perfected this recipe after years of testing—it's the kind of focaccia that makes you question why you ever bought store-bought loaves.

The process combines classic Italian methods with modern shortcuts: no-knead dough that develops flavor overnight, a generous olive oil infusion that keeps every bite moist, and a za'atar seasoning mix that adds Middle Eastern warmth to each crispy bite.

What sets this apart is how the flour's protein structure creates that signature chew while maintaining an open crumb. The key steps—proper proofing, dimple creation, and steam baking—ensure professional results even in home ovens.

By the time it emerges from your oven, you'll have a focaccia loaf with perfectly golden crust that shatters when broken, pockets of fragrant olive oil, and a tender crumb that's impossible to resist. The za'atar crust adds a nutty, herby contrast that elevates every bite.

This is the kind of bread that disappears faster than you can slice it—perfect for serving alongside soups, dipping in olive oil, or pairing with charcuterie boards.

Whether you're a seasoned baker or trying your hand at artisan bread, this recipe delivers foolproof results with minimal fuss. The overnight proofing does the heavy lifting while you sleep, and the baking process requires just 30 minutes of active time.

Let's create focaccia that tastes like it came from a bustling Italian bakery.

Ingredients for arrowhead mills focaccia bread loaf

High-protein flour, olive oil, and za'atar blend create restaurant-quality focaccia that shatters with every bite.

Arrowhead Mills flour is a game-changer here—its 13% protein content gives that signature chewy texture while keeping the crumb open. King Arthur or Caputo are solid backups if you can't find it. The olive oil needs to be extra-virgin and fruity—none of that cheap cooking oil. I grab mine from Whole Foods or Trader Joe's, where they keep it in dark bottles to preserve flavor. For the yeast, Saf-Instant is my go-to because it activates instantly in warm water—no waiting for it to proof first. The za'atar? Middle Eastern markets have the best blends, but the jarred stuff at Penzeys works too.

No za'atar? Mix 1 tbsp dried oregano, 1 tsp sesame seeds, and ½ tsp sumac for a close approximation. Short on rosemary? Thyme or marjoram at the same amount. The garlic can be jarred minced if you're in a rush, but fresh is always better. For the coarse salt, Maldon is ideal, but any flaky sea salt works. The potato flakes might seem odd, but they create steam during baking—essential for that crispy crust. If you're feeling fancy, add a pinch of fleur de sel to the dimples before baking.

This dough needs 12-16 hours to develop flavor—set a timer so you don't forget. Store it in a lightly greased bowl covered with a damp towel. The za'atar crust stays fresh for 3 days at room temperature, but it's best eaten within 2 days for maximum crunch. Wrap leftovers in parchment paper and store in a paper bag to keep it soft. Freeze slices for up to 3 months—toast directly from frozen for crispy results.

Step-by-step instructions for Arrowhead Mills focaccia bread loaf

Here's how to craft a golden, aromatic focaccia loaf with that perfect za'atar crunch.

In a large mixing bowl, combine the 1.5 cups warm water (about 110°F) with the 0.25 oz active dry yeast. Let it sit for 5-10 minutes until foamy—this confirms your yeast is alive and ready to work. I like to test it by gently poking the surface; it should bubble vigorously.

To the yeast mixture, add the 5 cups Arrowhead Mills high-protein flour, 2 tsp Diamond Crystal kosher salt, 2 tbsp za'atar seasoning, and 1 tbsp instant potato flakes. Mix with a wooden spoon until a shaggy dough forms. Then, gradually drizzle in the 1 cup extra-virgin olive oil while stirring. The dough will become sticky but should pull away from the sides of the bowl.

Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. I press down with the heel of my hand and fold the dough over itself—this develops the gluten for that signature focaccia chew. If it feels too sticky, wet your hands slightly to prevent sticking.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours or until doubled in size. You'll know it's ready when you poke it gently and the indentation stays put. This resting time allows the yeast to ferment and the flavors to meld beautifully.

Punch down the risen dough to release air, then transfer it to a 9x5-inch loaf pan that's been lightly greased with olive oil. Press the dough firmly into the pan to fill it completely. Sprinkle the 0.25 cup coarse sea salt evenly over the top, pressing it lightly into the dough to create those signature dimples.

Here's the thing—don't worry if it looks uneven. The dough will expand as it bakes, filling in any gaps. Cover the pan with a damp towel and let it rise again for 30-45 minutes until it's just about level with the pan's rim. This second rise ensures a light, airy interior.

Preheat your oven to 375°F with a baking stone or inverted baking sheet on the middle rack. This creates steam for that crispy crust. Bake the focaccia for 35-40 minutes until the top is deep golden brown and sounds hollow when tapped. The edges should pull away from the pan slightly, indicating it's fully baked.

While it bakes, I like to brush the top with a little more extra-virgin olive oil after 20 minutes—this adds extra richness and helps develop that beautiful crust. For the final touch, sprinkle the 0.25 cup chopped fresh rosemary and 1 tbsp toasted sesame seeds over the top in the last 5 minutes of baking.

Remove the focaccia from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. This resting time is crucial—it allows the bread to set and makes slicing much easier. I know it's tempting to dig in right away, but patience here pays off with cleaner slices and better texture.

Slice the focaccia into ½-inch thick pieces and serve warm. The crust should be crispy and fragrant with za'atar, while the interior remains soft and airy. Store any leftovers wrapped in a cloth-lined bag to keep it fresh for up to 3 days—though I doubt it'll last that long!

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, replace the Arrowhead Mills flour with a 1:1 gluten-free baking blend like King Arthur Measure for Measure. Add 1 tbsp xanthan gum to help bind the dough, as gluten-free flours lack natural elasticity.

I’ve tested this with Cup4Cup blend too—both work well, but expect a denser texture. Proofing time may extend to 2-3 hours since gluten-free dough rises slower. 🌾

Low-Carb/Keto Option

Skip the traditional flour entirely and use almond flour or coconut flour for a keto-friendly focaccia. For 5 cups almond flour, add ¼ cup psyllium husk powder to mimic gluten structure.

The dough will be drier, so use ¼ cup extra olive oil and 3 tbsp warm water instead. Bake at 350°F for 40-45 minutes—the lower temp prevents burning. 🥜

Vegan Substitutions

Replace the yeast with 1 tbsp nutritional yeast (for flavor) plus ¼ cup apple cider vinegar to activate the dough. Use vegan olive oil (like Primo) and ensure your za’atar blend is vegan-certified.

For binding, add 1 tbsp ground flaxseed mixed with 3 tbsp water to the dough. The texture will be slightly denser but still delicious. 🌱

Allergen-Friendly Notes

Check za’atar blends for sesame—some contain it. For nut-free kitchens, avoid almond flour and opt for oat flour (certified gluten-free). If using fresh rosemary, ensure it’s pesticide-free (organic if possible).

For sesame seeds, toast them separately and sprinkle post-bake to avoid cross-contamination. Always verify labels on Diamond Crystal salt and potato flakes for hidden allergens. ✨

Frequently asked questions about Arrowhead Mills focaccia bread