Focaccia with Asparagus, Olives and Sun-dried Tomatoes

Name: Focaccia with Asparagus, Olives and Sun-dried Tomatoes
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Italian
Ingredients: 500g strong white flour; 7g dried yeast; 1 tsp salt; 1/2 tsp sugar; 300ml warm water with 1 tbsp of olive oil in it; 1 bundle (approx 250g) British asparagus,; cut into 4cm pieces; handful black or green olives, pitted; 3 tbsp sun-dried tomatoes, halved; 1 tbsp olive oil; olive oil and balsamic vinegar for dipping

Serves: 8

Ready in: 60 mins +

Focaccia with Asparagus, Olives and Sun-dried Tomatoes Recipe: Veggie

Ingredients
Method

Ingredients:

500g strong white flour
7g dried yeast
1 tsp salt
1/2 tsp sugar
300ml warm water with 1 tbsp of olive oil in it
1 bundle (approx 250g) British asparagus,
cut into 4cm pieces
handful black or green olives, pitted
3 tbsp sun-dried tomatoes, halved
1 tbsp olive oil
olive oil and balsamic vinegar for dipping

method:

Make the basic dough by placing the flour in a large wide bowl and tipping the dried yeast into a well in the middle.
Add the salt and sugar, mix and make a well. Then gradually pour in the warm water and oil – mix bit by bit and use your hand in a claw-like shape to mix well every now and then. You might not need all the water or you might even need some more but mix well until a soft dough is formed. Knead on a floured surface for 10 minutes.
Put in a warm place, like near an oven or an airing cupboard, and let your dough rise until it is almost doubled in size.
Once it’s double the size, knock it back and strech it out to fit a large baking tin (approx 25x30cm). Let it rest again for a further 15 minutes. Meanwhile, preheat your oven to 220C/425F/Gas 7.
After 15 minutes, sprinkle over the asparagus, olives and tomatoes and then press down with your fingers into the dough. Drizzle with the olive oil. Season well and bake for 20 minutes until golden.
Once cooked, serve with olive oil and balsamic vinegar for dipping.

Print Recipe www.british-asparagus.co.uk