Les Niçois Mini Zaatar Focaccias 200g

The crunch is the first attraction. These focaccias are made miniature and baked thoroughly, turning the idea of a soft flatbread into a crisp little apéritif snack. They have enough character to eat straight from the pack, and a texture that makes a spoonful of creamy dip all the more inviting.

Then there is the zaatar. Sesame brings a nutty note, while oregano and thyme give the blend its savoury herbal fragrance. Sumac adds a tart edge that lifts the combination. It is a particularly useful balance with a rich spread: the herbs and gentle tang keep the bite interesting as the creaminess settles in. Wheat flour, sunflower oil, extra virgin olive oil, yeast and malt form the baked base beneath the seasoning.

Try them with labneh and a small drizzle of olive oil. You get cool, thick yogurt against that emphatic crunch, with sesame and herbs running through each mouthful. Or keep things even simpler and eat a few between sips of your favourite drink. This is the appeal of a seasoned focaccia bite: it can be the vehicle for something delicious, and it can happily be the delicious thing itself.

• Labneh, olive oil and cucumber: Spoon thick labneh into a shallow dish, make a little hollow with the back of a spoon and add olive oil. Put sliced cucumber beside it and use the focaccias for small, creamy bites. Their herbal seasoning and sumac tang are particularly good with the mild yogurt. Top each piece as you eat so the crunch stays part of the pleasure.
• Roasted aubergine and a generous table: Serve a smoky aubergine dip with these focaccias, olives and chopped tomato salad. The soft aubergine and juicy tomatoes give the crisp bread two quite different companions, while sesame and herbs connect the plate. A squeeze of lemon in the dip is plenty to get you started; taste before adding more.

Zaatar has a pleasing double identity. The word can name a leafy herb, and it can name a seasoning made with dried herbs, sesame and sumac. If you have met it on a flatbread or in a little dish of olive oil, you will know how inviting that combination can be: aromatic, nutty and bright all at once.

Mamie Colette’s miniature focaccias give the blend another kind of bread to accompany. The pieces are thoroughly baked for a firm crunch, with sesame, sumac, oregano and thyme woven into the savoury flavour. A spoonful of labneh brings the whole idea together: bread, herbs, oil and something creamy, gathered into a small bite. It is an appetising meeting of familiar Mediterranean ingredients, with plenty of room for your favourite dip.

Store in a dry place away from light. Keep the pack closed between servings.