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


Focaccia Bread

  1. 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.
  2. Add in the remaining flour, salt, and 1/2 cup olive oil and process again until combined and up to 2 minutes.
  3. 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

  1. Add all ingredients to a food processor and process until smooth. Add more salt or pepper to taste.
  2. Assembly
  3. 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.
  4. Cover dough with plastic and let sit in a warm place to rise for another hour.
  5. Preheat oven to 425 degrees F.
  6. Spoon olive tapenade onto the dough and spread in patches over the dough. Sprinkle with remaining chopped rosemary and course sea salt.
  7. 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.
Recipe by:

24 Carrot Life