In The Kitchen

Sage Focaccia with White Bean + Garlic Spread

Walking into a kitchen and being welcomed by the aroma of fresh, baking bread is one of the most wonderful scents in the world.   The days are starting to get shorter and it’s making us crave those warm kitchen comforts, especially baked bread!  This week we will be sharing two new bread recipes that we’re very excited about!  Today we have a Sage Focaccia served with White Bean + Garlic Spread.  Focaccia is a delicious Italian bread that is traditionally topped with fresh herbs.  The aroma of sage from this recipe will make you feel like you’re in a distant Genoan bakery.

*Bakers Note from Chef Briana Bielucke

We used Maldon Sea Salt to top our Sage Focaccia Bread. It is a pyramid shaped crystal with a very mild and delicate flavor. Considered the finest salt amongst chefs and connoisseurs, it’s produced in Maldon, England and harvested in small batches– keeping with hundreds of years old tradition.


Sage Foccacia with White Bean + Garlic Spread


Sage Focaccia
1 1/4 cups warm water
2 tsp dry yeast
1/2 tsp sugar
3 cups all purpose flour or half all purpose and half bread flour
1 tb olive oil
1 ½ tsp salt
1/4 cup olive oil
10 whole fresh sage leaves, finely chopped

White Bean + Garlic Spread
1 1/2 cups navy beans, cannellini or great northern beans
6 cloves garlic
2 bay leaves
3 tbs olive oil
salt and pepper
juice of 1 lemon
leaves from 4 sprigs thyme, chopped


Sage Focaccia
Make a sponge by mixing water, yeast, sugar and 2 cups flour.
Add remaining flour, 1 tablespoon olive oil and salt. Knead until smooth.
Let rise to double in size.
Shape and dimple in a ¼ sheet pan. Distribute remaining olive oil atop dough and top with sage leaves and more salt.
Bake at 400 degrees for about 25 minutes. Remove from pan and cool.
Makes enough for 9” pan

White Bean + Garlic Spread
Boil the beans in a large pot with 2 inches of water for 30 minutes. Add water as needed to keep beans under water.
Lower the heat and add the garlic cloves, bay leaves and 2 tablespoons of olive oil.
Simmer, covered, until the beans are tender, about another 30 minutes.
Remove the bay leaves and drain, reserving the broth.
Puree the beans in a food processor with the remaining olive oil, 1 teaspoon salt and enough bean broth to give the beans a soft, spreadable consistency.
Season to taste with lemon juice and pepper, taste again for salt.
Stir in the thyme leaves and serve warm.
Makes 2 cups

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