• Assemble ingredients.
  

Prepare the dough:

• Mix the sugar and the active dry yeast in a cup of warm water. Allow the yeast to activate until frothy, about five to ten minutes.
  
• Mix the flour and salt in a large bowl. When the yeast is frothy, add it to the same bowl. Add the olive oil.
  
• Stir to combine the ingredients. Knead the dough for at least five minutes either by hand or using a stand mixer with a hook attachment.
• Coat a large bowl with olive oil. Once the dough is smooth and elastic, form it into a ball and place inside the bowl. Cover the bowl with plastic wrap or a kitchen towel. Let the dough rise for 90 minutes in a warm location.
  
• Punch down the dough and knead for five to ten more minutes.
• Divide the dough in half and then into thirds. Roll each portion into a ball and place on a floured surface or baking sheet.
  
• Cover the dough and allow to rise for an additional 30 minutes.
• Preheat the oven to 450° Fahrenheit (232° Celsius).

Prepare the topping:

• Mix the za’atar (either store bought or a homemade blend) with olive oil.

Form the manakish pieces:

• On a floured surface, form each portion of dough into a small circle. Use a rolling pin or your hand to flatten the circle.
  
• Form small indentations in the top of the dough with your fingertips.
• Transfer onto a pizza stone or a lightly oiled pan. Spread the za’atar topping onto each portion. Leave an inch border on all sides.
• Bake for approximately twelve to fifteen minutes or until the pieces are golden brown around the edges.
• Serve warm.