Preparation

Preserved lemons are a North African staple—lemons fermented in salt until their bitterness transforms into complex, floral intensity. Combined with olives (which are also cured/fermented), this tapenade pushes the funk factor to eleven. The yeasted flatbread provides a soft, chewy canvas that mellows the aggressive flavors just enough.

If you don't have preserved lemons, you can quick-cure some by thinly slicing a lemon, coating slices in salt, and letting them sit for 3-4 hours, but the flavor won't be as developed. Better yet, keep a jar of preserved lemons in your fridge—they last for months and transform simple dishes.

Making the Dough

1. Combine warm water, yeast, and sugar in a bowl. Let stand 5 minutes until foamy.
2. Add flour, salt, and olive oil. Mix until a shaggy dough forms.
3. Knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.

Preparing the Tapenade

1. Combine preserved lemon rind, olives, garlic, capers, parsley, and red pepper flakes in a food processor.
2. Pulse until roughly chopped but not smooth—you want texture.
3. Taste and adjust seasoning. It should be punchy and salty.

Assembly and Baking

1. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
2. Divide dough into 4 pieces. Roll each into an oval about 1/4 inch thick.
3. Brush dough lightly with olive oil. Spread tapenade evenly over each flatbread, leaving a small border.
4. Carefully transfer to the hot stone or baking sheet. Bake for 8-10 minutes until edges are golden and blistered.
5. Brush with more olive oil immediately upon removing from oven.
6. Cut into pieces and serve warm. These are best eaten immediately but can be reheated.