Italian Rosemary Focaccia with Sundried Tomato and Olive Tapenade
This Italian classic pairs fluffy focaccia with a zesty tapenade, perfect as a side or appetizer.
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.
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