Focaccia Bread With Olive Tapenade Recipe

Cooking Directions

• STEP 1.In a large bowl, combine flour, yeast, salt, and sugar. Gradually add water and olive oil, and mix until a dough forms.
• STEP 2.Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.
• STEP 3.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• STEP 4.Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape.
• STEP 5.Spread the olive tapenade evenly over the dough, leaving a small border around the edges.
• STEP 6.Drizzle the top of the dough with olive oil and sprinkle with sea salt and fresh rosemary.
• STEP 7.Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and crispy.
• STEP 8.Remove from the oven and let it cool for a few minutes before slicing and serving.
• STEP 9.Serve the focaccia bread with olive tapenade as an appetizer or side dish. It can be enjoyed warm or at room temperature.
• STEP 10.Store any leftovers in an airtight container at room temperature for up to 2 days.

Cooking Tips

• You can use a stand mixer with a dough hook attachment to knead the dough if desired.
• For a more intense flavor, marinate the olives in olive oil, garlic, and herbs for a few hours before making the tapenade.
• Feel free to customize the toppings by adding sliced tomatoes, onions, or cheese before baking.
• To reheat the leftover focaccia bread, wrap it in aluminum foil and warm it in a preheated oven at 350°F (175°C) for about 10 minutes.

Storage and Serving

• Serve the focaccia bread with olive tapenade as an appetizer or side dish.
• It can be enjoyed warm or at room temperature.
• Store any leftovers in an airtight container at room temperature for up to 2 days.