House Made Bread Recipe
House Made Focaccia with Olive Tapenade, Olive Oil, Parmesan Cheese. Serves 4.
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Ingredients
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Focaccia Dough
Topping & Finish
Olive Tapenade
Method
Focaccia Dough
- 1
Activate yeast
Combine the warm water, active dry yeast and granulated sugar in a medium bowl. Stir gently and let stand 5–8 minutes until foamy and fragrant.
- 2
Mix dough
In a large bowl, whisk together the all-purpose flour and fine sea salt. Make a well and pour in the foamy yeast mixture and 2 tablespoons of the extra-virgin olive oil. Stir with a wooden spoon or dough scraper until a shaggy, slightly sticky dough forms.
- 3
First rise
Turn the dough onto a lightly floured surface and knead briefly 1–2 minutes until smooth (or use a stand mixer with dough hook on low for 2 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–75 minutes.
- 4
Shape and second rest
Generously oil a 9x13-inch baking pan with 1 tablespoon of the olive oil. Transfer the risen dough to the pan, gently stretching and pressing it to fit the pan. Cover and let rest 20–30 minutes until puffy.
Topping & Finish
- 5
Dimple and oil
Preheat the oven to 425°F (220°C) about 30 minutes before baking. Using your fingertips, press dimples all over the surface of the dough about 1/2-inch deep. Drizzle the remaining 3 tablespoons olive oil evenly over the top, letting oil pool in some dimples. Sprinkle coarse sea salt evenly.
- 6
Parmesan
Evenly sprinkle the freshly grated Parmesan cheese over the oiled surface, leaving some areas lightly exposed so cheese melts into crevices.
- 7
Bake
Bake in the preheated oven for 18–25 minutes, until the focaccia is golden brown on top and sounds hollow when tapped and an instant-read thermometer inserted into the center reads about 200°F (93°C). If the top browns too quickly, tent loosely with foil for the last 5 minutes.
- 8
Rest
Remove from oven and let rest in the pan 10 minutes. Transfer to a cutting board and cool another 10 minutes before slicing so crumb sets.
- 9
Olive Tapenade
- 10
Prepare ingredients
While the dough is rising or during the second rest, combine the pitted Kalamata olives, green olives, rinsed capers, garlic clove, lemon juice, 2 tablespoons olive oil, black pepper and minced parsley (if using) in a food processor.
- 11
Pulse to texture
Pulse the mixture in short bursts until coarsely chopped but still slightly chunky—avoid overprocessing into a paste. Taste and adjust seasoning: add a pinch of salt only if needed (Kalamatas and capers are already salty), and more lemon or pepper to brighten.
- 12
Rest tapenade
Transfer tapenade to a small bowl and let sit at room temperature for 10–15 minutes to allow flavors to meld. Drizzle a little extra olive oil on top to keep it glossy.
- 13
Serve
When focaccia is sliced, serve warm pieces with a spoonful of olive tapenade on each or offer the tapenade on the side for spreading.