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Lemon & Garlic Asparagus Focaccia

April 18, 2014 by Juli 19 Comments

Hello lovlies,

yay it’s Friday πŸ™‚ 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 πŸ˜‰

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!

lemon focaccia

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 πŸ™‚ And did I already mention that this is a vegan recipe?

focaccia

Print Recipe

Lemon & Garlic Asparagus Focaccia

A soft and tender focaccia that tastes incredible fresh and light with an asparagus topping chock full of flavor and health boosting ingredients
Author: Juli@1000lovelythings

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 50ΒΊC 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 180ΒΊC
  • 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

You can store it in an airtight container for two days. Though I really like all warm foods cold this Focaccia tastes best warm. So I really recommend to heating it up a little
asparagus

I hope you all spend a nice and relaxing Easter weekend and get to spend some quality time with friends and family.

unterschrift

 

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Related

Filed Under: Breads, Bakes & Cake, Main Course, Recipes, Vegan Tagged With: asparagus, focaccia, Recipe, vegan, veggie

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Comments

  1. Arman @ thebigmansworld says

    April 18, 2014 at 10:52 am

    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.

    Reply
    • Juli says

      April 23, 2014 at 4:48 pm

      Sea salt, rosemary and olives sounds devine! I like it as well with roasted cherrie tomatoes. Mmmmmhhhhhh πŸ™‚

      Reply
  2. Jemma @ Celery and Cupcakes says

    April 18, 2014 at 6:31 pm

    This looks gorgeous! I’ve always wanted to make focaccia, must try to make my own one day.

    Reply
    • Juli says

      April 23, 2014 at 4:49 pm

      You should try it. It’s really good. And of course you can sup the asparagus for anything else!

      Reply
  3. April Murray says

    April 18, 2014 at 6:40 pm

    This looks so delicious! Thank you for the recipe

    Reply
    • Juli says

      April 23, 2014 at 4:49 pm

      Thank you for your nice comment!

      Reply
  4. Jan @ Sprouts n Squats says

    April 20, 2014 at 2:03 pm

    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.

    Reply
    • Juli says

      April 23, 2014 at 4:51 pm

      I always use spelt. We’re a wheat free household πŸ™‚ Yes, do it. Yeast is like a baby child. When you treat it kind and hold it warm it will be alright πŸ™‚

      Reply
      • Jan @ Sprouts n Squats says

        April 24, 2014 at 9:24 am

        Lol now I’m even more scared of yeast πŸ˜‰

        Reply
  5. Meghan@CleanEatsFastFeets says

    April 21, 2014 at 1:14 am

    I prefer my slices to be little kitten shapes. πŸ™‚
    This looks delicious!!

    Reply
    • Juli says

      April 23, 2014 at 4:52 pm

      I hoped you would say that! Send me a picture if you ever manage to cut your breat in kitten shape πŸ˜‰

      Reply

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