Hello lovlies,
yay it’s Friday 🙂 The long weekend has officially started. Yesterday evening I spent some quality time with my girls. As always it’s been so much fun! Sometimes you just need a good girl talk. And after a few drinks my friend Kristin and I subscribed for the Reebok Women’s Run in September. I am happy I don’t have to go alone. I guess I wouldn’t have made Stefan to come with me this time 😉
So for today I am sharing my recipe for Lemon & Garlic Asparagus Focaccia. I love how the lemon and garlic plays with the asparagus flavor. And the Focaccia is deliciously soft and just so morish!
It makes a great appetizer, side dish or you can just stuff your face directly from the baking tray like I usually do. The Focaccia is of course not only for asparagus. I like to top it with cherry tomatoes, cheese, rosemary, olive oil and garlic or olives. There’s no limit to your imagination 🙂 And did I already mention that this is a vegan recipe?
Lemon & Garlic Asparagus Focaccia
Ingredients
Ingredients for the dough
- 20 g fresh yeast
- 1 tsp sugar
- 200 ml warm water
- 3 tsp olive oil
- 300 g spelt flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp dried lemon peel
Ingredients for the asparagus topping
- 1 pound asparagus
- 2 tsp olive oil
- the juice of 1/2 lemon + 1/2 lemon sliced
- 2 cloves garlic
- sea salt and freshly ground pepper
Instructions
- Dissolve the yeast in the warm water and add the sugar - set aside for 5 min
- Give all the dry ingredients (but not the salt) in a bowl and add then first the liquid yeast and then the olive oil
- Incorporate well
- Now cover the bowl with a clean dishtowel and put in the oven at 50ºC for about 10 min
- Wash and cut the asparagus and place it in a bowl with lid
- Give the garlic in a mortar and mash well, add then the olive oil, salt and pepper and lemon juice and blend well
- Give the oil concoction and lemon slices over the asparagus, cover the lid and shake well. All the asparagus should be moist.
- The dough should have doubled now
- Add a little flour and knead the dough with the ball of your hand and the put again in the oven covered with the dishtowel for another 10 min
- Then add again a little flour and the remaining salt, knead well and place the dough in a baking tray of 30 x 25 cm
- Now cover the dough with the asparagus and press it lightly into the dough
- Bake in the over for about 25 minutes at 180ºC
- Now cut it the Focaccia into squares, slices, stars, hearts, little kitten, whatever you like
- Give some sea salt and freshly ground pepper on top
Notes
I hope you all spend a nice and relaxing Easter weekend and get to spend some quality time with friends and family.
Juli, this looks absolutely delicious! I love a good savoury loaf, and focaccia is one of my favourites- there is one here with sea salt, rosemary and olives which is absolutely blissful! I could eat asparagus by the tonne…when roasted like crazy, they turn as thin as barbie hair.
Sea salt, rosemary and olives sounds devine! I like it as well with roasted cherrie tomatoes. Mmmmmhhhhhh 🙂
This looks gorgeous! I’ve always wanted to make focaccia, must try to make my own one day.
You should try it. It’s really good. And of course you can sup the asparagus for anything else!
This looks so delicious! Thank you for the recipe
Thank you for your nice comment!
This look seriously amazing! I love that you used spelt flour too. I’ve been scared to make bread, the last time I tried years ago using yeast it was a major fail but may be time to try again.
I always use spelt. We’re a wheat free household 🙂 Yes, do it. Yeast is like a baby child. When you treat it kind and hold it warm it will be alright 🙂
Lol now I’m even more scared of yeast 😉
I prefer my slices to be little kitten shapes. 🙂
This looks delicious!!
I hoped you would say that! Send me a picture if you ever manage to cut your breat in kitten shape 😉