Name: Focaccia with black olive tapenade
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00; 15.00 ml salt; 750.00 ml water warm; 15.00 ml sea salt; 5.00 ml fresh chillies 573; 20.00 capers; 1.00 anchovy fillets; 50.00 ml fresh chillies 573; 5.00 ml freshly ground black pepper

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Ingredients (9)

bread: cake or white bread flour

2.00
15.00 ml	salt
750.00 ml	water — warm

topping: leaves of fresh rosemary sprigs

15.00 ml	sea salt
5.00 ml	fresh chillies — 573

tapenade: 200 g black olives, pitted

20.00	capers
1.00	anchovy fillets
50.00 ml	fresh chillies — 573
5.00 ml	freshly ground black pepper

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Method:

Bread: Preheat the oven to 180°C and grease two large cake tins or one large
baking sheet.
Mix all the ingredients for the bread in a mixing bowl.
Remove as soon as the mixture forms a dough.
Put the dough on a floured work surface and knead until it is elastic.
Shape the dough into two balls, put them in a dish, cover and leave to rise in a warm place for 20-30 minutes or until doubled in size.
Using your fingers, care-
fully press the dough into the greased tins or onto the sheet (do not knead the dough again).

Topping: Scatter the rosemary leaves and salt over the dough.
Brush the surface
with olive oil.
Make small indentations in the dough with your fingers so the flavours can be absorbed.
Bake for 30-40 minutes or until brown and done.

Tapenade: Blend the tapenade ingredients in a food processor until coarse.
Serve the bread with a bowl of tapenade.
Let each guest break off a piece of bread and top it with a little tapenade.
No butter is needed.
Makes one large or two small flatbreads.