Focaccia with Olive Bean Spread

Focaccia with Olive Bean Spread

There is nothing like freshly baked bread right out of the oven. Making yeast based baked goods used to be my bête noire, but now it is my friend... or I should say child. When you bake bread, it is like watching your kid grow up. Also included in this blog post is an easy accompanying spread.

Focaccia

This recipe started from here, but was highly altered: http://www.thekitchn.com/how-to-make-simple-herb-and-salt-focaccia-186606

Ingredients:
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon of sugar
1 3/4 cups warm water (what temperature you would shower with)
3 1/2 cups of all-purpose flour
1/2 cups semolina flour
2 teaspoons salt
5 1/2 tablespoons (approximately) good extra virgin olive oil, divided 
fresh rosemary
Sea salt
Cheese 

1. Start by activating your yeast. Combine the water, sugar, and yeast in a clear cup.

Wait about 5-10 minutes until you see some foaming or bubbling.

If your yeast does not activate, start again.

2. In the bowl of your stand mixer, mix the flours, and 2 teaspoons of salt with the dough hook.

3. Add in the yeast water and 3 tablespoons of olive oil. Mix by hand with the dough hook until you can't mix anymore.

4. Put the dough hook on the mixer and mix on low for about 10 minutes. By then the dough will have sunk to the bottom of the bowl.

5. Shape the dough in a ball and place it on plastic wrap and clean out the mixer bowl. Add one tablespoon of olive oil into the bowl. Put the dough into the bowl and use the dough to spread around the olive oil. Make sure the dough is coated with oil. Seal the bowl with plastic wrap and place it into the fridge overnight. If you really need to rush it, you can let the dough proof at room temperature for a couple of hours, but overnight proofing is better.

My baby is all grown up!

6. Take out a jellyroll pan, spread 1 more tablespoon of olive oil on top. Dust with some semolina flour. Roll the dough out onto the pan into a thin rectangle almost fitting the entire pan.

7.  Place fresh rosemary, sea salt, and cheese on top. Brush the top of the bread with the rest of the olive oil. Make several holes into the bread with your fingers that go all the way down to the pan.

8. Cover the dough with a towel and let it proof for 1 more hour. Preheat the oven to 450 degrees Fahrenheit. Once the bread has proofed, put the dough in the oven. Immediately reduce the temperature to 375 degrees Fahrenheit. Bake for 25-30 minutes. Start checking the bread after 15 minutes. My bread took 40 minutes.

The bread should of browned, but not too dark.

Tuscan Bean & Olive Spread

The original recipe can be found here: http://www.traderjoes.com/recipes/recipe/147

1.  Rinse a can of Cannellini Beans with a sieve. Most people don't rinse there beans, but they should!

2. Add the beans, 1/4 cup of chopped Kalamata Olives (regular will not work!), 1/4 cup of olive oil, 3 large cloves of garlic, 1/2 a lemon worth of lemon juice, 1/4 teaspoon of salt, pepper, and red pepper flakes in a food processor. Blend until smooth.

3. Put the dip in the fridge overnight to set.