Vegan, Vegetarian, White Bean Recipes -
White Bean + Jarred Artichoke Focaccia
White Bean + Jarred Artichoke Focaccia
Rated 5.0 stars by 1 users
Servings
4
Author:
Bold Bean Co x Kitty Tait
Kitty is an incredibly inspiring 18 year old who found her love for baking at just 14. After months in the kitchen kneeding, baking + tasting, she created Kitty's Kits - a super simple no kneed no mess bread mix, all you have to do is add water, mix, wait then bake!
All profit goes towards free kits, time + tools enabling others to bake + eat good bread.
We've used one of Kitty's Kit's in this recipe to make a focaccia, stuffed with a white bean + jarred artichoke filling. If you can't get your hands on a kit, go ahead and make your own from scratch, or shop bought is just fine too.
Ingredients
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1 Kitty's Kit (or a homemade or shop bought focaccia)
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330ml water
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40ml oil (olive or rapeseed)
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Flaky sea salt
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A bunch of rosemary needles and whatever else you want!
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1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins of cannellini beans), drained of excess stock or water
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1 clove of garlic, crushed
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1 lemon, zested and juiced
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1 jar of artichoke hearts in oil, roughly chopped with 2 tbsp of its olive oil
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30g parmesan, grated
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A bunch of basil (roughly 15g), roughly chopped
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1 butterhead lettuce, broken into bite-sized leaves
To Top
Filling
Directions
The Focaccia
Pour all your ingredients into a large bowl and either with a spoon, your hands or a dough hook, mix into a shaggy dough. Pop a cloth over the top and leave for 10+hrs in a cosy corner.
(So if you want focaccia for breakfast, mix the night before and if you want it for dinner mix in the morning).
Lightly oil a rimmed baking tray, scoop in your dough, rub a little more oil over the top (over its belly) then Pop a cloth back over the top and leave to prove for another hour.
Preheat your oven to 200°C.
Give the focaccia a little drizzle of oil then top with the rosemary and sea salt (plus whatever else you might want). Slide your tray into the oven and bake for 30 mins until golden.
Once out, brush with a little more oil and leave to cool for 30 mins before slicing.
The Filling
In a small bowl, mix together the lemon zest, juice and the crushed garlic. If you haven’t prepped the rest of your ingredients do this now as it’s nice to leave the mixture to mellow.
Add the beans, the artichoke, the parmesan, the basil and 2 tbsp of olive oil from the artichokes into the bowl.
To Assemble
Slice the focaccia horizontally in half then open it up. Spoon the filling onto one half of the bread and top with the lettuce, then put the other half of the bread on top. Slice into smaller portions for serving (it can get a little messy when eating, so we recommend wrapping in baking paper before slicing to keep everything in tact!).
