Olive Tapenade Focaccia

Name: Olive Tapenade Focaccia
Prep time: 3 h
Cook time: 24 min
Total time: 3 h 24 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 batch focaccia dough (same day, overnight or sourdough); Extra virgin olive oil, to line tray; 1 cup (125g) black olives, chopped very finely; 1 cup (125g) green olives (with or without pimentos), chopped very finely; 2-3 cloves of garlic, minced (or more if desired); 2 teaspoons lemon juice; 4 tablespoons extra virgin olive oil; Freshly cracked pepper to taste

4 steps

Prep:3hCook:24min

Try dimpling olive tapenade into your focaccia for a super flavourful and savoury option!

Updated at: Tue, 30 Jul 2024 15:00:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories90.3 kcal (5%)

Total Fat8.4 g (12%)

Carbs3.9 g (1%)

Sugars0.4 g (0%)

Protein0.6 g (1%)

Sodium185.3 mg (9%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 batchfocaccia dough

same day, overnight or sourdough

Extra virgin olive oil

to line tray

For the tapenade

1 cupblack olives

chopped very finely

1 cupgreen olives

with or without pimentos, chopped very finely

2 clovesgarlic

minced, or more if desired

2 teaspoonslemon juice

4 tablespoonsextra virgin olive oil

freshly cracked pepper

to taste

Instructions

Make the tapenade

Step 1

First make the olive tapenade. Finely dice the olives by using a manual chopper, pulsing in a food processor or chopping by hand. Mix all the ingredients together in a bowl and let the flavours marinate for at least 30 minutes before using. Can be stored in sealed container in fridge for up to a week. Take out of fridge to let come to room temp before using.

Dimple the tapenade into the dough

Step 2

Prepare the focaccia dough according to my recipe instructions. Search “same day focaccia”, “overnight focaccia” or “the best sourdough focaccia” on Samsung Food. My apologies, this app doesn’t allow me to link to my other recipes!

Step 3

When the focaccia is ready to be dimpled, spread half of the olive tapenade over the top of the fully proofed dough and then dimple it in thoroughly. Bake as instructed in the focaccia recipe - the focaccia may need a few additional minutes of bake time to account for the extra moisture from the olives.

Step 4

Cool for at least 15 minutes and then cut in and enjoy. I use the other half of the olive tapenade for spooning onto the warm, crispy bread!