Focaccia with black olive tapenade

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 12
Servings 8
Time 30


  • 1
    bread: cake or white bread flour
  • 2
    packets (10 g each) instant yeast
  • 15
  • 750
    warm water
  • 3
    topping: leaves of fresh rosemary sprigs
  • 15
    coarse salt
  • 5
    olive oil
  • 200
    tapenade: 200 g black olives, pitted
  • 20
  • 1
    anchovy fillet
  • 50
    olive oil
  • 5
    black pepper


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.


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