Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade

Name: Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Bread
Ingredients: 2 cups all-purpose flour; 1 packet (2 ¼ tsp) active dry yeast; 1 tsp sugar; 1 tsp salt; ¾ cup warm water (around 110°F); ¼ cup olive oil; 2 tsp fresh rosemary, chopped; ½ cup sundried tomatoes, packed in oil and drained; ½ cup pitted black olives; 2 cloves garlic, minced; 1 tbsp capers, rinsed; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp sea salt flakes; Fresh rosemary sprigs

A Savory, Herb-Infused Delight

This Italian classic pairs fluffy focaccia with a zesty tapenade, perfect as a side or appetizer.

3 h
8
Intermediate

Ingredients

For the Focaccia Bread

2 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1 tsp sugar

1 tsp salt

¾ cup warm water (around 110°F)

¼ cup olive oil

2 tsp fresh rosemary, chopped

For the Sundried Tomato and Olive Tapenade

½ cup sundried tomatoes, packed in oil and drained

½ cup pitted black olives

2 cloves garlic, minced

1 tbsp capers, rinsed

2 tbsp olive oil

1 tbsp lemon juice

For Topping

1 tbsp olive oil

1 tsp sea salt flakes

Fresh rosemary sprigs

Preparation

Preparing the Focaccia Dough

Activate the yeast

In a bowl, dissolve sugar in warm water and add yeast. Let it sit until frothy, about 5-10 minutes.

Ensure the yeast is active before proceeding with the dough.

Mix the dough

Combine flour and salt in a large mixing bowl. Add the yeasty water and olive oil, and mix until a dough forms.

Knead and first rise

Transfer dough to a floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.

Use a sprig of rosemary to baste oil over the dough for enhanced flavor.

Creating the Tapenade

Combine ingredients

Combine sundried tomatoes, olives, garlic, capers, olive oil, and lemon juice in a food processor.

Blend

Blend until smooth but chunky, adjusting seasoning to taste.

Chill

Transfer to a bowl and chill until serving.

Cooking Process

Shaping the Dough

Knock back the dough and press it into a well-oiled baking tray, dimpling with fingers.

Proofing

Let focaccia rise again for 30 minutes until puffy.

Baking

Preheat the oven to 400°F (200°C). Brush dough with olive oil, sprinkle sea salt and rosemary, and bake for 20-25 minutes until golden brown.

Plating & Serving