Spring Focaccia with Lemon Asparagus, fresh like a Spring day, simple and tasty. Perfect for outdoor picnics, brunch, snack, or to serve as an appetizer with other delectable spreads.
For the focaccia:
- 500 g flour type 00 (or all-purpose)
- 7 g dry yeast
- a pinch of sugar
- 50 g e.v.o oil
- 5 g salt
- 250 g lukewarm water
For the asparagus:
- 250 g asparagus
- 1 Tbsp e.v.o. oil
- 1 clove garlic
- salt and pepper
- 1/2 lemon, squeezed
For the topping (optional):
For the focaccia dough:
- Add the flour into a bowl (or the bowl of a food processor or stand mixer). Sprinkle the dried yeast in with the sugar and mix. Start adding the oil and mix. Add the salt and continue to mix slowly adding all the water until it comes together.
- Pour onto a lightly floured work surface and knead until you get a smooth and soft dough (I kneaded it for 10 minutes).
- Oil a big bowl, put the dough ball in, and with your greasy fingers brush the top of the dough. Cover with a towel (or cling wrap) and let rise for at least 1 hour or until doubled in size (I put the covered bowl in the oven, turned off and with the light on).
For the lemon asparagus:
- In a large pan on medium-high heat, add the e.v.o. oil. When it is hot, add the garlic clove, then the asparagus and a ladle of water. Cook without a lid for a couple of minutes or until the water has almost completely evaporated. Turn the asparagus with the tongs, put the lid on and cook for 1 minute. Remove the lid and turn the asparagus over again. Put the lid back on and repeat the operation until the asparagus is slightly crunchy. It will take about 5 minutes total. Pour the lemon juice into the pan and stir. Remove the garlic and season with salt and pepper. Put aside.
Assemble the focaccia:
- Preheat the oven to 220°C (425° F).
- Grease a non-stick cookie sheet or baking pan with e.v.o. oil and, with greasy hands, transfer the dough on the sheet.
- Spread the dough in the sheet, pressing with your fingertips, creating little crates, until you reach the edges of the pan, always keeping your hands greasy.
- Arrange the asparagus on the focaccia, pressing lightly to make them sink a little.
- Bake in the preheated oven for 20-30 minutes, or until nice and golden.
- Let cool slightly and add the crumbled feta (optional if you want to keep it vegan).
- Serve with a drizzle of honey (optional).
If you don’t want to cook the asparagus first, just drizzle them with olive oil and season with salt and pepper. Then, add them to the focaccia before it goes into the oven.
If you want the focaccia to be vegan, omit the feta and honey. You could just sprinkle fluer de seul on top.