Preheat the oven to 350 degrees.

Using a small whisk, stir the dry ingredients to distribute them evenly.

Add 2 Tablespoons of tapenade and stir it again, working to break it up and spread it evenly through the flour.

Pour in the whole bottle of beer and stir until it forms a soft dough.

Using your hands, gently squeeze to mix the ingredients and firm up the dough.

Lightly oil a large casserole dish (2 qt) and place one half of the dough in the bottom. Shape it into a flat loaf.

Spread the remaining tapenade on the top, then cover it with the remaining dough. Pinch the edges together to seal the olive inside of the loaf. Cut deep slits into the top of the loaf.

Place in the hot oven and bake for 30 minutes.

Remove from the oven and rub butter over all the sides and top. Return to the oven and bake another 20 to 30 minutes.

The loaf will sound hollow when you tap on it if it's done. Remove from the oven, rub more butter on the top and let it cool at least 20 minutes before cutting. There is a lot of steam inside the loaf and if you cut it too soon it will create a dense, doughy center in the bread.

Cut and spread with butter - great warm or toasted!