Tapenade

By Howie

Ingredients

• Foccacia:
• 1 tsp sugar
• 1 tsp salt
• 1 tsp honey
• 3 cup all purpose flour
• 2 cup bread flour
• 3 pkg. active yeast
• 3 tsp olive oil
• 2 cup water, tepid
• 1 tb rosemary
• 1 tb basil
• 4 cloves garlic, roasted and minced
• Tapenade:
• 1 cup pitted Kalamata olives
• 1/4 cup fresh basil leaves, chopped lightly
• 1 tb anchovy paste
• 1 tb fresh lemon juice
• 1 ea. garlic clove
• 1/4 tsp red chili flakes
• 1/4 cup olive oil
• 1/8 oz field greens

Details

Servings 2

Preparation

Step 1

1) For foccacia: Combine yeast, olive oil & water.

2) Combine all dry ingredients, place in large mixing bowl. Make a well in the center, pour in water, mix thoroughly. Allow to rise to double original volume. Punch down. Repeat rise and punch down.

3) Form into desired shape, brush with olive oil, place in 9" pie pan. Allow to rise again to double.

4) Bake at 400 degrees 25-30 minutes.

5) For Tapenade: Place olives, basil, anchovy, lemon juice, garlic, and chili in food processor and gradually add oil with machine running. Season to taste with salt and pepper.

6) Arrange 6 ea. triangles of foccacia on 10" white plate. Place 2 oz tapenade in ramekin on center of plate. Garnish with field greens.