Extravirgin olive oil
Herbes de Provence
optional, can be replaced with dried oregano
Step by step
Combine 400 ml of warm water, 1 tsp of sugar, and 10 g of dry yeast in a mug. Stir the mixture and let it sit until it becomes foamy.
Place the flour and 1 tbsp of salt in a large mixing bowl.
Add the yeast mixture and 2 tbsp of olive oil to the bowl.
Stir the ingredients with a spoon or spatula.
Transfer the dough onto a lightly floured surface and knead it with your hands. Only add enough flour to prevent the dough from sticking to the surface.
Continue kneading until the dough is smooth and uniform.
Place the dough back into the bowl and lightly coat it with olive oil.
Cover the bowl with a towel or plastic wrap and let the dough rise at room temperature for 60-90 minutes.
Transfer the dough to a 30x25 cm baking tray lined with parchment paper. Use your hands to spread the dough evenly across the tray, then let it rise for an additional 30 minutes.
Sprinkle 1-2 tsp of dried Herbes de Provence or dried oregano over the dough.
Create small holes in the dough using your fingertips.
After washing and cleaning the asparagus and spring onions, arrange them on top of the dough, gently pressing them in.
Drizzle a little more olive oil over the top and optional add a few flakes of coarse salt.
Bake the asparagus and spring onion focaccia in a preheated 220°C (428°F) oven for about 30-35 minutes, or until it is nicely browned. Allow it to cool slightly, covered with a towel, before slicing and serving.
Enjoy your delicious meal!
(a 25x30 focaccia)