1. Prepare the Olive Tapenade:

• Rinse the olives and pat them dry.
• In a small food processor, combine olives, garlic, capers, basil, olive oil, lemon juice, and white pepper.
• Pulse the mixture until it achieves a coarse consistency, scraping down the sides as needed. Set aside.

2. Making the Focaccia Dough:

• In a large bowl, combine the yeast, water, and sugar. Let it sit until the yeast blooms and appears creamy.
• Using a wooden spoon, stir in the flour and salt, mixing until the dough comes together.
• Turn the dough out onto a lightly floured work surface and knead a few times. If the dough is sticky, lightly flour your hands but avoid making the dough too stiff.

3. Prepare the Baking Sheet:

• Lightly sprinkle water onto a 15″x10″ rimmed baking sheet.
• Line the baking sheet with parchment paper.
• Spread 2 tablespoons of olive oil evenly over the parchment paper.

4. Shape and Rise the Dough:

• Place the kneaded dough onto the prepared baking sheet.
• Gently stretch and shape the dough to fit the pan.
• Cover the pan with plastic wrap and let the dough rise until it slightly surpasses the edges of the pan, approximately 45-60 minutes.

5. Preheat the Oven:

• As the dough nears the end of its rising time, preheat the oven to 400° F.

6. Add Toppings and Bake:

• Evenly spread the prepared tapenade over the risen dough.
• Drizzle the remaining tablespoon of olive oil on top.
• Place the baking sheet in the preheated oven and bake for about 25 minutes or until the focaccia turns golden and has crisp edges.

7. Cooling:

• After baking, carefully slide the focaccia (with the parchment paper) onto a wire rack.
• Allow it to cool slightly.

8. Serving:

• Enjoy the focaccia while warm or at room temperature.