Focaccia with British asparagus, olives and sun-dried tomatoes


Focaccia with British asparagus, olives and sun-dried tomatoes
Serves: 4
  • 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
  1. Make a basic dough by placing the flour in a large wide bowl, tip the dried yeast into a well in the middle.
  2. Add salt and sugar, mix and make a well.
  3. 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.
  4. You might not need all the water or you might even need some more, but mix well until a soft dough is formed.
  5. Knead on a floured surface for 10 mins.
  6. 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.
  7. Then let it rest again for a further 15 mins.
  8. Meanwhile preheat the oven to 200C/Gas 6.
  9. After dough has rested, sprinkle over the asparagus, olives and tomatoes and press down with your fingers into the dough.
  10. Drizzle with olive oil, season well and bake for 20 mins.
  11. Serve with olive oil and balsamic vinegar for dipping.


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