I baked focaccia again tonight. I was in a rush, so instead of letting it proof twice, I just shaped it into a flat square and let it proof/rise once before I put the toppings on and popped it in the oven. I think the lack of the 2nd poof is why this focaccia ended up more dense than the previous versions. The wetter sponge I used to make this made the bread taste really yeasty.
The bean dip was made with white beans (cannellini), garlic, a bit of rose-mary infused olive oil (courtesy of the BF’s sister), salt and some lemon juice. I stuck that all into the food processor and blended it till it looked like the right consistency. I then took out about half of the dip for one version, and then blended what was left in the processor with a tablespoon of harissa (a North African type hot paste) for a bit of spiciness. The BF like the plain version of the dip, but I liked the spicy version.