Focaccia with British asparagus, olives and sun-dried tomatoes
Serves: 4
Ingredients
- 500g strong white flour
- 7g dried yeast
- 1 tsp salt
- ½ tsp sugar
- 300ml warm water with 1 tbsp of olive oil added
- 1 bundle (approx. 250g) British asparagus, in 2ins pieces
- handful (approx. 60g) black or green olives, pitted
- 3 tbsp sun-dried tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Method
- Make a basic dough by placing the flour in a large wide bowl, tip the dried yeast into a well in the middle.
- Add salt and sugar, mix and make a well.
- 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 mins.
- Then place in a warm place and let dough rise until it is almost doubled in size. Then once it’s double the size knock it back and then stretch it out to fit a large baking tin, for example one that is around 25cm x 30cm.
- Then let it rest again for a further 15 mins.
- Meanwhile preheat the oven to 200C/Gas 6.
- After dough has rested, sprinkle over the asparagus, olives and tomatoes and press down with your fingers into the dough.
- Drizzle with olive oil, season well and bake for 20 mins.
- Serve with olive oil and balsamic vinegar for dipping.
