John Myers
Focaccia with Green Asparagus
The perfect focaccia with green asparagus recipe with a picture and simple step-by-step instructions.
- 4 Branches Fresh rosemary
- 42 g Yeast fresh
- 500 g Spelled flour type 630
- 5 tablespoon Olive oil
- 1 kilogram Asparagus green fresh
- 100 g Tomatoes dried in oil
- 1 teaspoon Iodized sea salt
- 100 g Arugula
- 1 cups Sour cream 10% fat
- Strip off the rosemary needles, chop finely
- Put 2,500 grams of spelled flour from the health food store (type 630) into a mixing bowl. Then measure out 300 ml of lukewarm water (I prefer to weigh it, so 300 gr) and then crumble the yeast with your hands and add it to the water and stir with a whisk. Pour this into the flour. Then add 5 tablespoons of olive oil, 1 teaspoon of salt and rosemary. Knead everything on a medium setting for a few minutes until a nice dough is formed. Then cover the mixing bowl with a kitchen towel and place in a warm place. I put them on the windowsill in the sun (keep windows closed). Let the dough rest for 45 minutes. Then it looks like the first photo, beautifully raised.
- Peel the green asparagus in the lower third. Weigh the dried tomatoes and cut into small pieces.
- Line the baking sheet with parchment paper. Knead the dough briefly again with the food processor. Place on a floured work surface with the spatula. Scatter flour on top, shape and roll out a little. Then place parchment paper on the worktop and pour the dough on it, spread the dough with the roller or your hands. Place the baking paper with the batter on the tray. I’ve shaped nice edges on the sides.
- Preheat the oven to 200 degrees. Spread the sour cream on the dough (not on the edges). Then place the green asparagus on top and press lightly, spread the tomatoes over it. Brush the asparagus with the oil from the tomato jar and sprinkle the edges of the dough with sea salt and pepper.
- Put the focaccia in the oven, baking time approx. 50 minutes. After 15 minutes, cover everything with baking paper (do not open the oven beforehand because of yeast dough). After 45 minutes, remove the baking paper and distribute the rocket.
- The dough is wonderful, nicely puffy and crispy. The rosemary gives a fine, spicy taste. I will bake this recipe several times, but replace the sun-dried tomatoes with cocktail tomatoes and sprinkle with Parmesan instead of rocket. And I’ll try it with ground beef, olives, onions, and sheep cheese.
- Have fun baking! best regards
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