O&CO. Black Olives & Tomato Tapenade (or your favorite O&CO. Tapenade)
Preheat oven to 400. Lightly grease an 8 inch round cake pan. Line the bottom of the pan with a piece of waxed paper, cut to fit.
Pit and slice olives. Put the olives in a small bowl and toss with 2 tbsp. of flour. In another mixing bowl, crack eggs and whisk lightly. Stir in sugar, salt and pepper, milk and olive oil. Sift the flour into the bowl. Add olives and fold into mixture. Spoon mixture into your prepared pan and smooth the top of the batter.
Bake at 400 for 45 minutes, then lower the temperature to 325 and cook for 15 minutes more or until focaccia has risen, turned golden brown and is pulling away from the sides of the pan.
Remove from oven and cool on a wire rack for 15 minutes.
Remove from pan, peel away wax paper and let the focaccia cool completely.
To serve, spread with the tapenade for an appetizer or with soup and salad for a light satisfying meal. Will keep fresh 2 days in an airtight canister. After that, you can thickly slice it, brush with olive oil and toast well for a savory biscotti.