Focaccia and Olive Tapenade Recipe
2 ½ cup Unbleached Flour
2 ¼ tsp Dry Active Yeast
1 cup Warm Water
½ tsp Salt
Maldon Salt (coarse sea salt)
In a small bowl, combine the dry active yeast with the lukewarm water and set aside. Then, in a separate bowl, sift the flour with the salt. Once the yeast blooms, add the yeast mixture to the flour. Stir the mix with a rubber spatula until just combined. Afterwards, knead the dough for 5-7 minutes until the dough forms a smooth ball. Place the dough in an oiled bowl and cover. Let it rest and proof for an hour or until it doubles in size, somewhere warm.
Line a baking sheet with parchment paper and drizzle with olive oil. Turn the dough out onto the baking sheet and spread gently with your fingertips until it covers the surface of the baking sheet. Let the dough rise for a second time for 20-40 minutes or until it doubles in size again. Once the dough proofs for a second time, press it lightly with your fingers, drizzle a mix of water and olive oil and gently rub the top of the dough. Sprinkle a hefty amount of Maldon salt (coarse sea salt) and bake it for 20-25 minutes at 400F until it forms a golden-brown crust.
½ cup Black Olives, pitted
½ cup Green Olives, pitted
4 Sundried Tomatoes
Fresh Herbs of your choice
1 clove Garlic, minced
1 Green Onion
A simple, timeless, quick, and easy recipe to pair with your fresh outta the oven focaccia! Throw all of the ingredients in a food processor and puree them until you get a coarse paste. I love throwing in some fresh basil or oregano in my tapenade for a little herby kick.
I hope you enjoy this simple yet delicious focaccia and olive tapenade recipe. Make sure to snap a photo if you give this recipe a try and share it with us on our social!
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