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1
In the bowl of a stand mixer fitted with a whisk attachment, mix the yeast into the warm water and let the mixture stand until a gentle foam blooms across the surface, about 10 minutes.
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2
The water must be under 120 degrees F or it will kill the yeast.
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3
Whisk in 1/4 cup of the oil and add the flour and 1/2 teaspoon of the salt.
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4
Using the dough hook, stir on low speed until the flour is combined and it forms a dough.
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5
Increase the speed to medium and knead the dough for 7 to 8 minutes, until the dough is still sticky to the touch but stays on the dough hook in one piece.
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6
Lightly oil a large stainless or glass bowl and scoop the dough into it.
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7
Cover with plastic wrap and chill in the refrigerator for a minimum of 2 hours or overnight; the dough should double in volume.
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8
About 2 hours before baking, brush 2 tablespoons of the oil on a heavy baking sheet, place the dough on the sheet, and cover with plastic wrap.
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9
Let the dough rise again for 1 1/2 hours at room temperature.
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10
Heat the oven to 375 degrees F and arrange a rack in the middle.
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11
Press the dough onto the baking sheet, using your hands to stretch and pull it into the corners, forming a flat 10-by-12-inch rectangle.
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12
Make dimples in the dough with your fingertips (this creates little pockets for the oil and zaatar to collect in) and brush the dough with the remaining 2 tablespoons of olive oil.
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13
Sprinkle the zaatar evenly over the dough and then sprinkle the whole bread with the remaining 1/2 teaspoon salt.
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14
Let the dough rest for at least 20 to 30 minutes more, uncovered and at room temperature.
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15
Bake for 15 to 20 minutes, until golden brown on the edges and cooked all the way through in the center.
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16
Serve warm.
