French Olive Spread (Tapenade)
1/2 lb. pitted black Mediterranean-style olives
4 tsp. capers, drained
4 anchovy fillets
1 garlic clove, finely minced
1/4 tsp. dried thyme
1/4 cup olive oil
Coarsely chop all ingredients together in a food processor; serve with fougasse or any flatbread you like. Stores well in the fridge for up to 1 week.
Recipe from "Artisan Pizza and Flatbread in Five Minutes a Day" (Thomas Dunne Books / St. Martin's Press, 2011), courtesy of Jeff Hertzberg and Zoë Francois.