Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade
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
For the Sundried Tomato and Olive Tapenade
For Topping
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
Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade
Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade
Serve
Cut the focaccia into squares and serve warm with a generous dollop of tapenade on top.