Tapenade & Roasted Garlic Bulb Recipe

Prepare ingredients

Drain oil-packed sun-dried tomatoes and roughly chop. Rinse and drain capers. Roughly chop parsley and basil (if using).

Pulse in food processor

Place Kalamata and green olives, sun-dried tomatoes, and capers in a food processor. Pulse 6–8 times until coarsely chopped (you want texture, not a puree).

Finish tapenade

Add chopped parsley, basil, lemon juice, 3 tablespoons olive oil, black pepper, and red pepper flakes to the bowl. Pulse 2–3 times to incorporate, scrape down the sides, then pulse once more. Taste and adjust seasoning — add a pinch of salt only if needed (olives and capers are salty). Transfer to a serving bowl and set aside at room temperature for at least 20 minutes to let flavors meld.

Preheat and prepare bulbs

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off each garlic bulb to expose the tops of the cloves. Place each bulb on a square of aluminum foil large enough to wrap it.

Season and wrap

Drizzle each exposed bulb with about 1 tablespoon olive oil, sprinkle with a pinch of sea salt and a little black pepper, then wrap tightly in the foil.

Roast

Place wrapped bulbs on a baking sheet and roast for 35–45 minutes, until cloves are deeply golden and very soft when squeezed. (Smaller bulbs finish sooner; check at 30 minutes.)

Cool and serve

Remove from oven, unwrap carefully, and allow to cool slightly. Serve whole bulbs warm alongside the tapenade. To eat, squeeze each roasted clove out of its skin and spread on the focaccia with tapenade.

Bloom the yeast

In a small bowl, whisk warm water with sugar and sprinkle yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine flour and fine sea salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

First rise

Turn dough onto a lightly oiled surface and knead about 5 minutes until smooth (or use a stand mixer with dough hook for 4 minutes). Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, until doubled.

Shape and second rise

Oil a 9x13-inch baking pan with 1 tablespoon olive oil. Gently press the dough into the pan, stretching to the corners. Drizzle remaining 1 tablespoon olive oil over the top and dimple the surface with your fingertips. Cover and let rise 30–45 minutes until puffy.

Bake

Preheat oven to 425°F (220°C). Just before baking, sprinkle chopped rosemary and coarse sea salt over the dough and drizzle with a little extra olive oil. Bake for 18–22 minutes until golden-brown on top.

Cool and cut

Remove focaccia from oven, let cool slightly in the pan for 5 minutes, then transfer to a rack. Cut into slices or squares for serving.

Serve

Arrange focaccia with a bowl of tapenade and the roasted garlic bulbs. Guests squeeze roasted garlic onto the bread, spread a little tapenade, and enjoy.