Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. Set aside.
In a medium mixing bowl mix together the Lemony Olive Tapenade, sliced black olives and chopped green onions. Set aside.
In a separate, smaller bowl, beat together the cream cheese, goat cheese, butter and mayo. Fold the cheese mixture with the tapenade olive mixture and add the shredded mozzarella.
Using a large bread knife, carefully slice off the very "top" of the French bread loaf (slice it in half lengthwise). To make more room for the olive cheese mix, I scooped out a little of the inside soft bread- not too much, we still want some bread with the dip ;)
Spread mixture thickly onto the sliced French Bread and sprinkle with a thin layer of mozzarella cheese, if desired.
Bake at 325 degrees for 25-30 minutes, or until cheese is melted and golden.
Remove from the oven, slice and serve. Best served immediately, or leftover and heated for up to 2-3 days.
note- It is not necessary to make the full Lemon Tapenade recipe for this bread (although highly recommended). Simply substitute approximately 1-1.5 cups of mixed finely chopped artichoke hearts, black + green olives and 2 cloves minced garlic.