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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 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

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