focaccia {crusty, kalamata olives & garlic flavoured} with white bean dip


Enjoy this crusty focaccia with some bean dip. Makes a great snack or a perfect starter.


I have earlier posted a recipe for focaccia, but my quest for bread never ends. This one is from one of my culinary books and was on my waiting list for a long time. The earlier one was more of a softer version of focaccia and this is crunchy on the outside and soft on the inside. The texture for any bread really depends on the flour type and how much you knead it.This one was a perfect bread for my taste. Though this will not the be last one, my search will continue 🙂 The bean dip ,is a beautiful recipe I learnt from a very good friend. It turned out to be a  perfect accompaniment .Overall thoroughly enjoyed by my family.



2 1/3 cups All Purpose Flour
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh rosemary
1 teaspoon sugar
2 1/4 teaspoons dry yeast
1 cup warm water
1/2 teaspoon salt
Black Olives about 15

White Bean Dip
Makes 2 cups

1/2 can White Bean
{washed under water to remove excess salt}
2 cloves small or 1 clove big Garlic
1/4th cup Olive Oil
1/2 tsp of dried Rosemary
Few Springs of fresh Rosemary Leaves



  1. Preheat oven to 200 c
  2. Dissolve sugar and yeast in 1 cup warm water in a large bowl
  3. Let it stand for 5 minutes.
  4. Stir in the salt.
  5. Add the flour slowly and stirring to form a soft dough.
  6. Turn dough out onto a floured surface. Knead it until smooth and elastic (about 8 minutes).
  7. Place dough in a large bowl coated with olive oil.
  8. Cover and let rise in a warm place for about 45 minutes or until doubled in size.
  9. Heat oil in a small skillet over medium-low heat. Add garlic.
  10. Fry until fragrant.
  11. Remove pan from heat.
  12. Place dough in a baking tin coated with some olive oil.
  13. Flatten the dough by hand to fit the pan.
  14. Brush garlic oil over dough and sprinkle with thyme.
  15. Make small indentations with your finger and place olives in them.
  16. Cover and let rise 25 minutes or until doubled in size.
  17. Place it in the oven and bake for about 15 mins or until the top is crisp and golden.
  18. Remove it from the oven and allow it to cool on a wire rack.
  19. Cut it into square and serve it with white bean dip {recipe follows}.

White Bean Dip

  1. In a blender , add garlic, washed beans, olive oil {reserve 2 tablespoons} and dried rosemary.
  2. Blend well into a smooth paste.
  3. Adjust salt if necessary {if using canned beans, it will contain salt}
  4. Remove it into a serving bowl and add fresh rosemary springs and drizzle it with 2 tablespoons of olive oil.
  5. Spread it on the focaccia and enjoy.

Note: If storing the focaccia , always keep it wrapped in a paper bag. When exposed to air for a long time the bread will toughen.

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