Name: Za'atar Monkey Bread
Total time: 2 h 50 min
Ingredients: ¼ cup extra-virgin olive oil , divided; 3 garlic cloves , minced; ½ recipe recipe; 3 tablespoons za'atar , divided; Flake sea salt

Why This Recipe Works

Monkey bread—consisting of balls of dough baked into a round loaf or a ring-shaped loaf meant for pulling apart and eating with your hands—may be a favorite with kids, but that doesn't mean it has to be sticky and tooth-achingly sweet. This version keeps the crowd-friendly pull-apart shape but replaces the sweet stuff with the aromatic, potent spice mixture za’atar. The dead-simple approach starts with pizza dough: Divide it evenly into individual portions, roll the portions into balls, and arrange them in a round cake pan. Sprinkle the za’atar over the top and let the dough rise, then brush with oil and bake. When it comes out of the oven looking beautifully golden brown, brush on some toasted garlic oil and add a final sprinkle of za’atar and flake sea salt for the most sophisticated take on monkey bread you've ever had.

Before You Begin

We prefer our Za’atar, but store-bought za’atar works great, too; just be aware that contents of the blend may vary. We like to use our Pizza Dough, but you can use 1 pound of ready-made pizza dough from your local pizzeria or supermarket.

Instructions

Combine 2 tablespoons oil and garlic in small bowl and microwave until garlic is fragrant, about 1 minute; set aside until ready to serve.

Brush 8-inch round cake pan with 1 tablespoon oil. Transfer pizza dough to lightly oiled counter and pat into 6-inch square. Divide dough into 36 equal pieces (about ½ ounce or 14 grams each) and cover loosely with plastic wrap. Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth. Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round. Place dough balls in prepared pan; sprinkle with 2 tablespoons za’atar; cover loosely with greased plastic; and let stand until dough balls are puffy and have risen slightly (about ½ inch), 1 to 2 hours.

Adjust oven rack to middle position and heat oven to 400 degrees. Brush tops of dough balls with remaining 1 tablespoon oil. Bake until light golden brown, 20 to 25 minutes, rotating halfway through baking. Transfer pan to wire rack and let cool for 5 minutes. Transfer bread to large plate or serving platter, brush with garlic oil, sprinkle with remaining 1 tablespoon za’atar, and let cool for 5 minutes. Sprinkle with sea salt and serve.