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Ingredients
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Tapenade
To Serve
Method
Tapenade
Prepare sun-dried tomatoes
If your sun-dried tomatoes are oil-packed, drain most of the oil into a bowl (reserve for drizzling later if desired) and roughly chop the tomatoes. If they are dry-packed, soak 1/2 cup (approx) of very hot water for 15 minutes, drain and chop, and save 1 tablespoon of the soaking liquid.
Combine ingredients
In a food processor, add the chopped sun-dried tomatoes, Kalamata olives, black olives (if using), rinsed capers, fresh parsley, and garlic cloves.
Pulse to coarse texture
Pulse the mixture in 6–8 short bursts until coarsely chopped. Stop and scrape down the sides with a spatula as needed. The tapenade should be chunky — not a smooth paste.
Emulsify and season
With the processor running on low, drizzle in 2–3 tablespoons of extra-virgin olive oil and the lemon juice until the mixture come together. Add red pepper flakes, freshly ground black pepper and sea salt. Pulse once or twice to combine. Taste and adjust seasoning: add up to another 1 tablespoon olive oil for silkiness or more lemon for brightness.
Adjust consistency
If the tapenade seems dry, add 1 tablespoon reserved sun-dried tomato oil or the reserved soaking liquid, pulsing once to incorporate. Final texture should be spreadable but still coarse.
Rest for flavor melding
Transfer tapenade to a bowl, cover and let rest at room temperature for 20–30 minutes to allow flavors to meld. It can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.
To Serve
Warm the focaccia: Preheat oven to 350°F (175°C). Brush focaccia lightly with 1 tablespoon extra-virgin olive oil, wrap in foil or place on a baking sheet, and warm for 8–10 minutes until heated through and slightly crisp at the edges.
Plate and garnish: Spoon the tapenade into a shallow bowl placed in the center of a serving plate. Arrange warm focaccia wedges around it. Drizzle a little reserved sun-dried tomato oil or extra-virgin olive oil over the tapenade and finish with torn basil leaves if using.
Serve: Provide spreaders or small spoons so guests can portion the tapenade onto warm focaccia. Leftover tapenade keeps 4–5 days refrigerated in an airtight container.