Za'atar Manakish with Tomato and Onion

Steps

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1. 1
   Sift the all-purpose flour into a medium bowl, add salt, and mix well. Set aside.
   ▶ ≈1:01
2. 2
   Combine yeast and sugar in a large bowl, pour in warm water (around 44°C / 112°F), and stir until the sugar dissolves and yeast activates. Add vegetable oil and mix well.
   ▶ ≈1:37
3. 3
   Add the flour mixture to the wet ingredients and mix with a rubber spatula until flour is fully incorporated and dough begins to form. Cover with a kitchen towel and rest for 10 minutes.
   ▶ ≈3:05
4. 4
   Knead the dough by hand for about 5 minutes until smooth and cohesive. Shape into a ball and place in a lightly oiled bowl. Cover with plastic wrap and a kitchen towel. Let rise in a warm place for about 1 hour or until doubled in size.
   ▶ ≈4:00
5. 5
   Prepare the za'atar mixture by combining finely chopped tomatoes, finely chopped onions, salt, za'atar, and olive oil. Mix well and allow the tomatoes and onions to absorb the flavors of the spice blend and oil.
   ▶ ≈5:46
6. 6
   Once the dough has risen, divide it into 18 equal pieces (about 50–52 g each). Shape each piece into a ball and place on a lined tray. Cover with plastic wrap and rest for 15 minutes.
   ▶ ≈7:36
7. 7
   After resting, divide the dough pieces among three half-sheet pans, placing 6 pieces on each pan with space between them. No parchment paper or oil is needed on the pan bottom. Using your fingertips, gently press each piece of dough from the center outward to form a neat circle, taking care not to flatten the edges.
   ▶ ≈8:54
8. 8
   Spread about 1.5 tablespoons of the za'atar mixture onto each piece of dough, pressing gently with your fingertips to ensure it adheres well. An ice cream scoop can be used to measure. Allow the topped dough to rest for 15–30 minutes before baking.
   ▶ ≈11:37
9. 9
   Preheat the oven to 425°F (about 220°C). Bake on a rack below the middle position for 8–10 minutes. At about the 5-minute mark, you may make a small indentation in the top of each manakish with a knife tip to allow the dough to breathe and prevent over-rising. Bake until the top and bottom are golden brown and fully cooked.
   ▶ ≈13:08
10. 10
    Remove from the oven and allow to cool slightly before serving. The manakish are now ready to enjoy with their light, fluffy dough and delicious za'atar, tomato, and onion topping.
    ▶ ≈14:33