Olive Tapenade Focaccia

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

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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.

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!