Bread · Italian · Appetizer ·

Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade

Name: Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 8 servings
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

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

4.1(377 reviews)

·By Ethan Brooks·January 3, 2026

Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade — Bread served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Focaccia Bread

For the Sundried Tomato and Olive Tapenade

For Topping

Nutrition

Per serving

Calories: 256 kcal
Protein: 3.88 g
Carbs: 27.75 g
Fat: 14.44 g
Fiber: 1.75 g

Whole recipe

Total

Calories: 2050 kcal
Protein: 31 g
Carbs: 222 g
Fat: 115.5 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 cups all-purpose flour	910	24	190	2	6
1 packet (2 ¼ tsp) active dry yeast	21	3	3	0	0
1 tsp sugar	16	0	4	0	0
1 tsp salt	0	0	0	0	0
¾ cup warm water (around 110°F)	0	0	0	0	0
¼ cup olive oil	480	0	0	54	0
2 tsp fresh rosemary, chopped	4	0	1	0	1
½ cup sundried tomatoes, packed in oil and drained	139	3	15	8	4
½ cup pitted black olives	105	1	6	11	3
2 cloves garlic, minced	9	0	2	0	0
1 tbsp capers, rinsed	2	0	0	0	0
2 tbsp olive oil	240	0	0	27	0
1 tbsp lemon juice	4	0	1	0	0
1 tbsp olive oil	120	0	0	13.5	0
1 tsp sea salt flakes	0	0	0	0	0
Fresh rosemary sprigs	0	0	0	0	0

These are estimated nutritional values and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Focaccia Dough

1
Activate the yeast
In a bowl, dissolve sugar in warm water and add yeast. Let it sit until frothy, about 5-10 minutes.
Tip: Ensure the yeast is active before proceeding with the dough.
2
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.
3
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.
Tip: Use a sprig of rosemary to baste oil over the dough for enhanced flavor.

Creating the Tapenade

1
Combine ingredients
Combine sundried tomatoes, olives, garlic, capers, olive oil, and lemon juice in a food processor.
2
Blend
Blend until smooth but chunky, adjusting seasoning to taste.
3
Chill
Transfer to a bowl and chill until serving.

How to Make Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade

Total time: 4 h · Yields 8 servings

1
Shaping the Dough
Knock back the dough and press it into a well-oiled baking tray, dimpling with fingers.
2
Proofing
Let focaccia rise again for 30 minutes until puffy.
3
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.