Olive Tapenade Focaccia Bread - California Ripe Olives
Discover delicious Olive Tapenade Focaccia Bread with California ripe olives, rosemary, and sundried tomatoes. Perfect for special occasions or everyday snacking!
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Cooking tools:
- Stand mixer
- Food processor
- Microplane
- Baking sheet
- Mixing bowl
- Plastic wrap
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
Ingredients
- 1 3/4 cups warm water
- 1 package (2 1/4 teaspoons) instant yeast
- 5 sprigs fresh rosemary leaves, chopped and divided
- 1 tablespoon granulated sugar
- 5 1/4 cups all-purpose flour
- 1 tablespoon kosher salt, plus coarse sea salt for sprinkling
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups California ripe black pitted olives (or 1 6 oz. can, drained)
- 1 lg. garlic clove
- 6 sundried tomatoes packed in oil
- 1 tablespoon olive oil
- 1 lemon (juice and zest)
- 1/4 teaspoon black pepper
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