This is a variation of the very successful Roasted Garlic Focaccia, replacing most of the garlic with olives.
Make the focaccia per the Roasted Garlic Focaccia recipe. Instead of roasting garlic and inserting the garlic cloves, press into the top of the dough prior to baking about ½ cup of pitted Kalamata olives.
Replace the topping of the Roasted Garlic Focaccia recipe with the following
1 Tbs. olive oil
1 Tbs. salted butter
1 large clove garlic, finely chopped
1 Tbs. green or black tapenade (I used green in this batch since that is what I had in the refrigerator)
In a small saucepan, heat the olive oil and butter and saute the garlic until fragrant. Remove from the heat and stir in the tapenade.
After the focaccia is out of the oven, brush the topping evenly over the top of the focaccia, and allow to cool before cutting and serving.