Tapenade is a traditional dish of Provence used as a spread, pasta topping, or condiment.
Serves: 32Hands-on: 30 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 1½ cups warm water
- 1 Tbsp. sugar
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup minced kalamata olives
- 2 Tbsp. chopped capers
- 1 Tbsp. grated lemon zest
- 2 anchovy fillets, minced
- ¼ tsp. cracked black pepper
- 4 cups bread flour
- 2 Tbsp. olive oil
- Combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 5 minutes. Add olives, capers, lemon zest, anchovy, pepper, and enough bread flour to make a soft dough. Turn onto a floured work surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 1 hour.
- Preheat oven to 400°F. Line three baking sheets with parchment. Turn dough out onto a floured surface and pinch off golf-ball-sized pieces. Roll each piece into a thin stick, about ½" thick. Place on prepared pans, ½" apart.
- Brush olive oil across each stick, and bake until golden brown and crisp, about 8–10 minutes. Cool and serve.