by Jessey Schaudt
After baking a few different kinds of bread, just for fun to be honest, I had the task of finding something to do with my little creations. For the focaccia I decided to do something with an Italian flare, and top it with yummies such as cheese, grape tomatoes, olive oil, and white beans. The result was delicious, and I will most likely make this again soon. This would make a good appetizer or maybe even a small lunch.
Focaccia with White Beans and Tomatoes
Ingredients:
extra virgin olive oil
grape tomatoes
can cannelini beans
red onion
garlic
mozzarella cheese, sliced
parmesan cheese
salt and pepper
focaccia bread
Start a small saucepan on medium heat, 1/4 cup extra virgin olive oil with a handful of grape tomatoes (about ten or so), sea salt, and pepper. Turn down to medium low when the tomatoes begin to burst, and allow them to poach and infuse the oil with all their flavor.
In a separate pan, pour a tablespoon of the oil from the tomatoes and turn onto medium. Add half a red onion and a little salt. I am so impatient with my onions, I let them caramelize slightly, but if you can manage to wait, your result with be even sweeter.
Back to the tomato pan, add one can of rinsed cannelini beans, or white kidney beans, and one peeled garlic clove. Stir and allow to heat thru. Remove garlic clove before serving.
Take focaccia bread and cut in half. Then slice it into two thinner pieces. Place each thin piece of bread on a baking sheet. Preheat oven to 350 degrees F. Layer the bread with slices of fresh mozzarella, onions, bean and tomato mixture, and grated parmesan.
Heat in the oven until the mozzarella cheese is melted, about 7 minutes. When done, slice the pieces in half and finish with a light drizzle of olive oil, and a sprinkle of salt and pepper.
Serves 4
(September 27, 2011)
