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3 ½ cups (19¼ ounces) bread flour

2 ½ teaspoons instant or rapid-rise yeast

2 ½ teaspoons sugar

1 ⅓ cups ice water

½ cup plus 2 tablespoons extra-virgin olive oil

2 teaspoons salt

⅓ cup za'atar

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Coarse sea salt

1. Pulse flour, yeast, and sugar in food processor until

   combined, about 5 pulses. With processor running, slowly

   add ice water and process until dough is just combined and

   no dry flour remains, about 10 seconds. Let dough rest for

   10 minutes.

2. Add 2 tablespoons oil and salt to dough and process

   until dough forms satiny, sticky ball that clears sides of

   bowl, 30 to 60 seconds. Transfer dough to lightly floured

   counter and knead by hand to form smooth, round ball,

   about 30 seconds. Place dough seam side down in lightly

   greased large bowl or container, cover tightly with plastic

   wrap, and refrigerate for at least 24 hours or up to 3 days.

3. Remove dough from refrigerator and let sit at room

   temperature for 1 hour. Coat rimmed baking sheet with

   2 tablespoons oil. Gently press down on dough to deflate

   any large gas pockets. Transfer dough to prepared sheet

   and, using your fingertips, press out to uniform thickness,

   taking care not to tear dough. (Dough may not fit snugly

   into corners.) Cover loosely with greased plastic and let

   dough rest for 1 hour.

4. Adjust oven rack to lower-middle position and heat

   oven to 375 degrees. Using your fingertips, gently press

   dough into corners of sheet and dimple entire surface.

5. Combine remaining 6 tablespoons oil and za'atar in

   bowl. Using back of spoon, spread oil mixture in even layer

   on entire surface of dough to edge.

6. Bake until bottom crust is evenly browned and edges

are crisp, 20 to 25 minutes, rotating sheet halfway through

baking. Let bread cool in sheet for 10 minutes, then transfer

to cutting board with spatula. Sprinkle with sea salt, slice,

and serve warm.