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Parve
Easy
30 Minutes
Diets 
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.
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
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.
Sponsored by Tuscanini
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