Focaccia Bread with Olive Tapenade
Recipe Type: Pane, Bread, Baking
Cuisine: Italian
Focaccia bread topped with a salty, savory olive tapenade. This impressive bread comes together in a couple of hours.
for the Olive Tapenade:
  • 3 ounces pitted Manzanilla olives w/ pimento
  • 3 ounces pitted Kalamata olives
  • 2 cloves garlic
  • 1½ tablespoons capers
  • 1½ tablespoons freshly chopped basil
  • 1½ tablespoons olive oil
  • 1 teaspoon lemon juice
  • big pinch of ground white pepper
for the dough:
  • 2 tablespoons active dry yeast
  • 1¼ cups lukewarm water (110° F)
  • 1 heaping tablespoon sugar
  • 2-2/3 cups (347 grams ) bread flour + more for work surface
  • big pinch of sea salt
  • 3 tablespoons olive oil, divided
making the olive tapenade:
  1. Rinse olives, then pat dry. Combine all ingredients in bowl of a small food processor and pulse until coarse, scraping down the sides as you go. This will only take a minute or two.
making the focaccia:
  1. Combine the yeast, water, and sugar in a large bowl until the yeast blooms (looks creamy). Using a wooden spoon, stir in the flour and salt until the dough comes together. Turn out onto a lightly floured work surface and knead a few times. The dough should be slightly sticky - flour your hands lightly to keep the dough from sticking to them, but don't let the dough become too stiff.
  2. Flick a bit of water onto a 15"x10" (or thereabouts) rimmed baking sheet, and line it with wax paper. Pour 2 tablespoons of the olive oil onto the wax paper and spread it around with your hands. Plop the dough onto the sheet, and use your hands to gently coax and stretch it into the shape of the pan. Lay a sheet of plastic wrap over the top of the pan and let sit until the dough rises up just over the edges of the pan, 45-60 minutes.
  3. When the dough has almost finished rising, preheat the oven to 400° F.
  4. Stir the tapenade, then scatter it over the risen dough; drizzle the remaining tablespoon of olive oil over the top.
  5. Slide into preheated oven and bake for about 25 minutes, or until the focaccia is golden and a bit crisp on the edges. Remove from the oven, and very carefully slide the loaf, wax paper and all, onto a wire rack to cool a bit.
  6. Eat while warm or at room temperature.
Recipe by Honest Cooking at