Adam Ragusea's Bread Recipe: Olive Oil and Za’atar Crust With Herbed Pillowy Crumb

Adam Ragusea's bread recipe brings the heart of Malta to your kitchen with its signature olive oil crust and fragrant za’atar seasoning. 🌟 This traditional Maltese loaf delivers a crispy, golden exterior that gives way to a soft, pillowy crumb—perfect for soaking up soups or pairing with olive oil and balsamic.

The key lies in the slow fermentation and precise shaping that create its iconic texture.

What makes this recipe special is its balance of simplicity and tradition. Using just five core ingredients—flour, yeast, olive oil, salt, and za’atar—you’ll craft a bread that’s both rustic and refined. The olive oil enriches the dough, while za’atar adds an aromatic Middle Eastern touch that elevates every bite.

With a 2-hour rise and 40-minute bake, this loaf is achievable for beginners yet impressive enough for special occasions.

The result is a loaf with a shatteringly crisp crust that gives way to a tender, airy interior—each slice offering layers of flavor from the za’atar’s earthy herbs and citrusy sumac. The olive oil infuses warmth, while the crust’s caramelized edges add depth.

This bread isn’t just a side; it’s the star of any meal, proving that tradition and technique can create something truly extraordinary.

For those who love customization, try swapping za’atar for sesame seeds or poppy seeds for a different texture and flavor profile. The dough’s versatility makes it adaptable to your tastes while keeping the soul of Maltese baking intact. Let’s get started on creating your own piece of Mediterranean tradition.

Ingredients for adam ragusea bread

Five core ingredients plus a few extras for that signature Maltese crunch and aroma.

The flour is your foundation—King Arthur or Caputo Tipo 00 if you want that Italian touch, but all-purpose works perfectly fine. Yeast is non-negotiable here: Fresh is best, but active dry works too (just make sure it's not expired). For the olive oil, Californian or Spanish varieties add the best fruity notes—avoid the cheap stuff. Za’atar is where the magic happens; grab it at Middle Eastern markets or make your own with sumac, sesame, and dried herbs. If you're feeling fancy, toast the sesame seeds in a dry pan before mixing for extra depth.

No za’atar? Mix 1 tbsp dried oregano, 1 tsp sumac, 1 tsp sesame seeds, and ½ tsp thyme for a close substitute. Short on olive oil? Avocado oil works in a pinch, but it lacks that Mediterranean warmth. The water needs to be warm—not hot—so you don’t kill the yeast. 105-110°F is perfect. For the seeds, if you can’t find sesame, poppy seeds or everything bagel seasoning add a nice texture. And yes, you can skip the extra seeds if you’re in a rush—the bread will still be amazing.

This dough is a patient one. Let it rise 2 hours at room temp (or overnight in the fridge for deeper flavor). Shape it gently—don’t overwork the gluten or you’ll lose that pillowy crumb. For the crust, brush with extra olive oil and sprinkle za’atar and seeds right before baking. Store leftovers in a bread bag at room temp for 2 days, or freeze slices for up to 3 months. Toasting stale slices brings them back to life—trust me on that.

Step-by-step instructions for Adam Ragusea's olive oil and za’atar bread

Here's how to make Adam's signature bread with that irresistible za’atar crust and soft, pillowy interior.

In a small bowl, combine the 1.25 cups warm water (between 105-110°F) with 2.25 tsp active dry yeast and 1.5 tsp kosher salt. Let it sit for 5-10 minutes until frothy—this tells you your yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.

I like to test the water temperature first with my finger—it should feel warm but not hot. Too hot kills yeast, too cold makes it sluggish. This activation step ensures your dough will rise properly and develop that perfect airy texture we're after.

In a large bowl, whisk together the 5 cups all-purpose flour and 2 tbsp za’atar seasoning until evenly distributed. Add the yeast mixture and 0.75 cup extra-virgin olive oil, then mix with a wooden spoon until a shaggy dough forms.

Here's the thing—don't overmix. Once the dough comes together, turn it out onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it's too wet, add 1 tbsp flour at a time until it reaches the right consistency.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours or until it's doubled in size. I usually put my oven light on for a few minutes to create a warm environment—this speeds up the rise without overworking the yeast.

You'll know it's ready when the dough has puffed up significantly and leaves an indentation when you press it gently with your finger. Patience here pays off—proper rising creates that light, airy crumb we want in every slice.

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball and place them in a greased 9x13-inch baking pan, leaving about 1 inch between each ball. Cover again and let rise for another 30-45 minutes until they've puffed up noticeably.

This second rise is crucial for that soft, pillowy texture. I like to arrange them in a single layer so they'll bake evenly. Sprinkle the tops with 2 tbsp sesame seeds and 1 tbsp poppy seeds right before baking for that beautiful crunchy finish.

Preheat your oven to 375°F and bake the bread for 25-30 minutes until the tops are deep golden brown and the internal temperature reaches 190°F. The crust should be crispy while the interior remains soft and tender.

Here's my pro tip: Rotate the pan halfway through baking for even browning. The za'atar will give you that beautiful golden crust that's slightly crispy on top but still yields to gentle pressure. Let it cool for 10 minutes before slicing—this prevents the bread from falling apart.

Flavor customization for this adam ragusea bread

Za’atar Variations

Swap the classic za’atar for homemade blends like sumac, sesame, and dried thyme (2 tbsp each) for a brighter, citrusy kick. For a smoky twist, mix 1 tbsp za’atar with 1 tsp smoked paprika—this adds depth without overpowering the dough’s delicate flavor.

I’ve also used harissa (1 tbsp) for heat lovers, but reduce the salt slightly since harissa is salty. 🌿

Seed Toppings

Sesame seeds are traditional, but toasted poppy seeds (1 tbsp) add a nutty crunch. For a Mediterranean flair, try everything bagel seasoning (1 tbsp) or crushed nigella seeds (1 tsp)—both add texture and a subtle earthy note.

Toast seeds in a dry pan for 1-2 minutes until fragrant before sprinkling. Avoid overloading; stick to 2 tbsp total for even coverage.

Herb Infusions

Boost aroma with fresh rosemary or thyme (1 tbsp finely chopped) mixed into the dough. For a floral touch, add 1 tsp dried lavender (sparingly—it’s potent!). I once used lemon zest (1 tsp) in the dough for a bright citrus note that paired perfectly with the olive oil.

Always balance herbs with 1 extra pinch of salt to avoid bitterness.

Sweet Twists

For breakfast bread, replace za’atar with 1 tbsp cinnamon + 1 tbsp brown sugar and top with crushed walnuts. A honey glaze (1 tbsp honey brushed on after baking) adds caramelized sweetness.

For a dessert version, fold 1 tbsp orange zest into the dough and sprinkle turbinado sugar on top before baking. These work best with whole wheat flour for a heartier texture.

Savory Crusts

Replace olive oil with garlic-infused oil (mix 1 crushed garlic clove into the ¾ cup olive oil) for a punchier flavor. For a cheesy crust, sprinkle 1 tbsp grated Parmesan on top before baking.

A black pepper and sea salt crust (mix 1 tsp cracked pepper with the za’atar) gives a bold, savory edge. Always brush the crust with extra olive oil before adding toppings for a shinier finish.

Frequently asked questions