Olive Tapenade Focaccia Bread
Ingredients for Focaccia Bread
- 1 3/4 cups warm water
- 1 package (2 1/4 teaspoons) instant yeast
- 5 sprigs fresh rosemary leaves, chopped and divided
- 1 tablespoon granulated sugar
- 5 1/4 cups all-purpose flour
- 1 tablespoon kosher salt, plus coarse sea salt for sprinkling
- 1/2 cup extra-virgin olive oil
Ingredients for Olive Tapenade
- 1 1/2 cups California ripe black pitted olives (or 1 6 oz. can, drained)
- 1 lg. garlic clove
- 6 sundried tomatoes packed in oil
- 1 tablespoon olive oil
- 1 lemon (juice and zest)
- 1/4 teaspoon black pepper
Directions
Focaccia Bread
- In the bowl of a stand mixer or food processor, combine the water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the flour. Stir/process to combine.
- Add in the remaining flour, salt, and 1/2 cup olive oil and process again until combined and up to 2 minutes.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour.
Olive Tapenade
- Add all ingredients to a food processor and process until smooth. Add more salt or pepper to taste.
- Assembly
- Put focaccia dough on a well-oiled baking sheet and press down with your fingers until is spread evenly and fills most of the baking sheet.
- Cover dough with plastic and let sit in a warm place to rise for another hour.
- Preheat oven to 425 degrees F.
- Spoon olive tapenade onto the dough and spread in patches over the dough. Sprinkle with remaining chopped rosemary and course sea salt.
- Bake for 20-25 minutes or until lightly browned on the edges. Remove and let cool slightly before slicing. Store in an airtight container for up to 5 days.
