Black Olive Tapenade & Marjoram Focaccia

Black Olive Tapenade & Marjoram Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp fine sea salt
• 0.5 cup extra virgin olive oil
• 1 cup pitted Kalamata olives
• 2 tbsp capers (drained)
• 1 garlic clove
• 0.5 tsp anchovy paste (optional, for umami)
• 3 tbsp extra virgin olive oil (for tapenade)
• 2 tbsp fresh marjoram leaves
• 1 tsp flaky sea salt

How to make Black Olive Tapenade & Marjoram Focaccia

1. In a large bowl, combine 1.5 cups warm water, 1 tsp granulated sugar, and 2.25 tsp active dry yeast; stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 tsp fine sea salt to the yeast mixture. Drizzle in 2 tablespoons of the 1/2 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms, then knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, transfer to a lightly floured surface.
4. Lightly oil a clean large bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
5. While the dough proofs, prepare the tapenade: In a food processor, combine 1 cup pitted Kalamata olives, 2 tablespoons drained capers, 1 garlic clove, and 1/2 tsp anchovy paste (if using). Pulse a few times until roughly chopped.
6. With the food processor running, slowly stream in 3 tablespoons extra virgin olive oil until a coarse, spreadable paste forms. Do not over-process; a little texture is desirable. Set aside.
7. Generously oil a 9x13-inch baking pan with 4 tablespoons of the remaining olive oil. Gently transfer the risen dough to the prepared pan, avoiding deflating it too much.
8. Gently stretch the dough to fit the pan, pushing it lightly towards the edges. If it resists, let it rest for 10 minutes, then stretch again. Evenly spread the black olive tapenade over the focaccia dough.
9. Cover loosely and let it rest for another 30 minutes for a second proof. Preheat your oven to 425°F (220°C).
10. Using oiled fingertips, gently dimple the dough all over, pressing down to create indentations through the tapenade. Sprinkle 2 tablespoons fresh marjoram leaves and 1 tsp flaky sea salt evenly over the top.
11. Drizzle the remaining 2 tablespoons extra virgin olive oil over the dimpled dough. Bake for 25-30 minutes, or until the focaccia is golden brown and the edges are crisp.
12. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly. Serve warm or at room temperature, slicing into squares or rectangles.

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