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Apricot Tapenade Focaccia

A savory-sweet fusion, this rustic focaccia features layers of briny olives and herbs balanced by the natural sweetness of ANDROS Apricot Spread. Rich, aromatic, and beautifully textured, it’s a standout for sharing or entertaining.

Ingredients

Apricot Tapenade

255 g (9 oz) ANDROS Professional Apricot Spread
330 g (12 oz) Mixed Olives, chopped
10 g (0.35 oz) Fresh Chopped Herbs (rosemary, thyme, parsley, sage)

Focaccia Dough

7 g (2 tsp) Active Dry Yeast
16 g (0.6 oz) Honey
400 ml (14 fl oz) Warm Water
150 ml (5 fl oz) Olive Juice
28 g (1 oz) Olive Oil, plus more for drizzling
907 g (2 lb) Bread Flour

Garnish

Olives
Parmesan Cheese
Fresh Herbs
Flaked Sea Salt

Instructions

Apricot Tapenade

Stir together all ingredients until well combined. Set aside.

Focaccia Dough & Assembly

In a mixer bowl, combine yeast, honey, and warm water. Let sit until foamy.
Add olive juice, olive oil, and bread flour. Mix on low speed for 2 minutes.
Switch to a dough hook and knead for 5–7 minutes until smooth.
Let dough rest for 5 minutes, then transfer to an oiled tray and spread evenly.
Cover and allow to rise for 25 minutes.
Spread half of the tapenade over the dough and perform a letter fold.
Rest for another 25 minutes, then repeat layering and folding.
Spread dough into a sheet pan, dimple the surface, and garnish with olives and herbs.
Sprinkle with parmesan, drizzle with olive oil, and finish with flaked sea salt.
Bake at 425°F for approximately 20 minutes, until golden brown.
Remove from pan immediately and cool on a rack.