The Great Australian Bake Off

This classic focaccia is heightened with the addition of a delicious olive tapenade.


  • Focaccia

  • 500g white baker’s flour

  • 2 tsp dry yeast or 10 g of fresh yeast

  • 8g salt

  • 15g olive oil

  • 300g lukewarm water

  • Olive oil glaze

  • 30g water

  • 30g Olive oil

  • 1 tsp salt

  • Rosemary

  • Tapenade

  • 200g pitted black olives (for about 290g of tapenade)

  • 60g good olive oil

  • 20g capers

  • 1 fillet anchovy marinated in oil

  • 1 small garlic clove

  • 1 sundried tomato

  • 1 pinch oregano

  • Decoration: slice of prosciutto, mozzarella and some fresh figs


  • 1.

    For the focaccia, combine yeast with the lukewarm water. Add the flour, olive oil and salt. Mix for minimum 7 min with the robot (with dough hook) until the pastry becomes elastic.

  • 2.

    Create a ball out of the dough and put some oil on it, cover it and let it rest for 10 minutes in a warm place.

  • 3.

    Take out the dough mixture from the plate/bowl and put in a baking paper and the plate you will use for cooking it and again rest 10 minutes. Roll it with a rolling pin, don’t push it too strong so the air doesn't escape. Let it rest for 20 minutes.

  • 4.

    Mix the olive oil glaze ingredients together with a fork (to look like a vinaigrette).

  • 5.

    Make holes with your finger everywhere and add the olive oil glaze inside.

  • 6.

    Let it rest for 20 minutes. 10 minutes before the end turn on your oven 200°C fan forced. Cook it 20-30 minute in the oven until a beautiful gold color appear.

  • 7.

    Serve on the wood plate for presentation.

  • 8.

    For the Tapenade, put all the ingredients together and mix it with a blender. Present the tapenade in a little Jar.


This recipe has not been edited or tested by the Bake Off Food Department.

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