The Taponada Recipe

Make the dough

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy. Add 3 cups flour, 1 tsp fine sea salt, and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp flour more.

First rise

Lightly oil a clean bowl with 1 tsp of olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–90 minutes or until doubled in size.

Shape focaccia

Oil a 9x13-inch (or similar) baking pan with 1 tbsp olive oil. Gently deflate the dough and transfer to the pan. Using your fingertips, stretch and press the dough to fit the pan, creating dimples with your fingertips across the surface. Drizzle remaining 1 tbsp olive oil over the dough and sprinkle 1 tsp coarse sea salt. Cover and proof for 20–30 minutes until slightly puffy.

Bake

Preheat oven to 425°F (220°C). Bake the focaccia for 18–22 minutes until golden brown and the top is set. Remove from oven and let cool in pan 5 minutes, then transfer to a wire rack. Cool 10–15 minutes before spreading the tapenade so the heat doesn't thin it too much.

Prepare Castelvetrano olive layer

While focaccia cools, coarsely chop 1 cup pitted Castelvetrano olives if not already brined and mild; reserve any small pieces. These will be folded into or scattered on top of the tapenade during assembly.

Prep ingredients

Drain the artichoke hearts thoroughly and pat dry with paper towels. Peel the garlic cloves. Rinse capers to reduce saltiness. Measure basil and Parmesan if using.

Blend tapenade

In a food processor, combine drained artichoke hearts, fresh basil, capers, garlic, lemon juice, and Parmesan (if using). Pulse 6–10 times until coarsely chopped. With the processor running, drizzle in 3 tbsp extra-virgin olive oil until the mixture becomes a slightly coarse, spreadable paste. Stop and scrape down the bowl as needed. Season with 1 tsp salt and 1 tsp black pepper; taste and adjust seasoning. Fold in the coarsely chopped Castelvetrano olives (about half the 1 cup prepared earlier) so the tapenade retains texture.

Adjust consistency

If the tapenade seems too thick, add an extra teaspoon of olive oil or a small squeeze of lemon juice and pulse once more. The final texture should be spreadable but with small pieces of artichoke and olive for bite.

Spread tapenade

Once the focaccia has cooled slightly (warm but not hot), spoon the artichoke-basil tapenade onto the center and use an offset spatula or the back of a spoon to spread evenly across the surface, leaving a small border if you prefer. Aim for a thin to medium layer (about 1/4 to 1/2 inch).

Add remaining olives and greens

Scatter the remaining coarsely chopped Castelvetrano olives over the tapenade for visual contrast and bursts of flavor. If using, lightly toss baby arugula or microgreens with a drizzle of the finishing olive oil and a pinch of lemon zest, then arrange on top or on the side of the focaccia.

Finish and serve

Finish with a light grating of lemon zest over the top and a final drizzle of olive oil. Slice focaccia into squares or wedges and serve warm or at room temperature. The tapenade can be made up to 24 hours ahead and spread just before serving for best texture.