Asparagus, shallot and mozzarella focaccia
Enjoy freshly baked focaccia with soft buffalo mozzarella and asparagus. Recipe and image courtesy of British Asparagus, britishasparagus.com
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
(plus proving time)
Serves: 8-10
Ingredients
- 500g strong bread flour
- 7g fast action yeast
- 2 tsp fine salt
- 3 tbsp olive oil, plus extra for the tin
- 2 echalion shallots, peeled and sliced
- 150g British asparagus
- 200g buffalo mozzarella
- 2 tbsp fresh green pesto
- sea salt flakes
Method
Step 1
In a bowl, combine flour, yeast and salt. Make a well, add 2 tbsp oil and 350ml lukewarm water and stir.
Step 2
Turn dough out onto a floured surface and knead for 5-10 mins, until soft and springy. Put in an oiled bowl, cover with a tea towel and prove for 1 hour.
Step 3
Sauté shallots in 1 tbsp oil for 5 mins. Oil a baking tin (about 25 x 35cm). Tip dough out, shape to fit tin and leave, covered, for 30-40 mins.
Step 4
Preheat oven to 220ºC/200ºC fan/gas mark 7. Trim asparagus and break up mozzarella. Make holes in bread dough with your fingers and spread with the pesto and shallots. Pop the mozzarella into the holes.
Step 5
Bake for 20 mins, then push asparagus into dough, sprinkle with sea salt and bake for a further 10 mins, until the cheese is bubbling.
