Olive Dip Focaccia

Sina Mizrahi October 9, 2024

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When we, thankfully, have a marathon of Yom Tov meals, I like to switch up which bread I serve. Here I came up with a combo: a bread and dip in one! Tuscanini’s focaccia is absolutely delicious on its own but when topped with a briny olivey spread, it takes it up a notch. The extra kick from the Calabrian chili peppers is optional but very much recommended. This is a quick and easy way to elevate bread and infuse it with flavor. Mark my words: it’ll be the first thing gone.

11

30m 6

Easy Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Wheat

Cook Mode Keep your screen awake while you cook

Ingredients

Olive Dip Focaccia

1 Tuscanini Focaccia
1 cup Tuscanini Kalamata Olives, rinsed
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Tuscanini Olive Oil
1 tablespoon chopped Tuscanini Calabrian Chili Peppers
a few sprigs of thyme

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easy prep focaccia Gather A Table olive dip olives quick-and-easy Sina Mizrahi sponsored tuscanini

Directions

Heat oven to 425 degrees Fahrenheit. Place focaccia on a Gefen Parchment Paper-lined baking sheet.
In a small chopper, combine olives, garlic, and olive oil. Blend until it reaches a spread-like consistency but still has some pieces of olives throughout. Smear over the focaccia. Top with chili peppers and sprinkle the thyme, pressing down to adhere.
Bake for eight minutes. Cool slightly and serve. To reheat, place on the hotplate until heated through. To store, place in a ziplock container.

Description:
Sponsored by Tuscanini

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Olive Dip Focaccia

Sina Mizrahi

Kosher.com Exclusive

Recipe Description:

When we, thankfully, have a marathon of Yom Tov meals, I like to switch up which bread I serve. Here I came up with a combo: a bread and dip in one! Tuscanini’s focaccia is absolutely delicious on its own but when topped with a briny olivey spread, it takes it up a notch. The extra kick from the Calabrian chili peppers is optional but very much recommended. This is a quick and easy way to elevate bread and infuse it with flavor. Mark my words: it’ll be the first thing gone.

Ingredients

Olive Dip Focaccia

1 Tuscanini Focaccia
1 cup Tuscanini Kalamata Olives, rinsed
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Tuscanini Olive Oil
1 tablespoon chopped Tuscanini Calabrian Chili Peppers
a few sprigs of thyme

Directions

Step 1

Heat oven to 425 degrees Fahrenheit. Place focaccia on a Gefen Parchment Paper-lined baking sheet.
In a small chopper, combine olives, garlic, and olive oil. Blend until it reaches a spread-like consistency but still has some pieces of olives throughout. Smear over the focaccia. Top with chili peppers and sprinkle the thyme, pressing down to adhere.
Bake for eight minutes. Cool slightly and serve. To reheat, place on the hotplate until heated through. To store, place in a ziplock container.

Step 2 - About