Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Topping
Bake
How it's done
Dough
Puree the water and wild garlic until smooth. Mix the flour and salt in a bowl. Mix in the yeast. Add the wild garlic water, oil and honey, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Topping
On a lightly floured surface, shape the dough into an oval (approx. 30 x 40 cm), place on a baking tray lined with baking paper. Place the asparagus on top of the dough, press down gently, brush with oil. Leave to rise for a further 15 mins.
Bake
Approx. 30 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, sprinkle with the hemp seeds and fleur de sel, leave the focaccia to cool on a rack.
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