Wild garlic and asparagus focaccia

Name: Wild garlic and asparagus focaccia
Prep time: 20 min
Total time: 125 min
Yield: 800
Ingredients: 500 g white flour; 1 parcel dry yeast; a little white flour; 1 tbsp liquid honey; 2 tbsp Hemp seeds; 1 bunch wild garlic; 500 g thin green asparagus; 4 tbsp rapeseed oil; 1 ½ tsp salt; ¼ tsp sea salt

Baking piquant

Total: 2 hr 5 min. | Active: 20 min.

vegetarian, lactose-free

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Yippee, wild garlic season is finally here again and the first asparagus of the year are soon to follow. It's the perfect time for wild garlic focaccia with extra-thin green asparagus.

Recipe by:
Claudia - stylingqueen

Ingredients

for 800 g

Dough
3 ¼ dl	water
1 bunch	wild garlic, roughly chopped
500 g	white flour
1 ½ tsp	salt
1 parcel	dry yeast (approx. 7 g)
2 tbsp	rapeseed oil
1 tbsp	liquid honey

Topping
a little	white flour
500 g	thin green asparagus, lower third peeled
2 tbsp	rapeseed oil

Bake
2 tbsp	Hemp seeds
¼ tsp	sea salt

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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