Whole Wheat Focaccia with Asparagus and Grana Padano
Category: Bread
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat spelt flour | 250g |
| All-purpose flour | 250g |
| Water | 350g |
| Fresh yeast | 3g |
| Fine salt | To taste |
| Asparagus | 300g |
| Wild asparagus (optional) | 200g |
| Grana Padano DOP (grated) | To taste |
| Fresh thyme | To taste |
| Extra virgin olive oil | To taste |
| Freshly ground black pepper | To taste |
Instructions:
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Prepare the dough: Begin by making the yeast mixture. In a jug, combine the fresh yeast with lukewarm water and stir until dissolved. In a large mixing bowl, combine the whole wheat spelt flour and all-purpose flour. Create a well in the center and gradually pour in the water with yeast, stirring continuously with a wooden spoon to form the dough. When you’ve added about half of the water, add the salt and continue mixing.
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Knead the dough: Transfer the dough onto a clean work surface and knead for a few minutes until smooth and elastic. Once kneaded, place it back in the bowl, cover it with a clean cloth, and let it rise for about 3 hours or until it has doubled in size.
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Prepare the asparagus: While the dough is rising, clean the asparagus. Trim off the tough, white ends of the asparagus stalks and peel them using a vegetable peeler to remove the skin. If you’re using wild asparagus, clean and prepare it in the same manner.
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Shape the focaccia: Once the dough has risen, take it out of the bowl and transfer it to a well-oiled rectangular baking tray. Stretch the dough out gently with your hands, ensuring it rises slightly on the edges, about 2 cm higher than the center.
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Rest the dough: Let the dough rest for an additional 15 minutes while you prepare the toppings.
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Season: After the resting period, sprinkle a pinch of salt and freshly ground black pepper over the dough.
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Bake the focaccia: Preheat your oven to 210°C (410°F). Place the focaccia in the oven and bake for around 10 minutes until it starts to turn golden brown and crisp on top.
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Add the finishing touches: Remove the focaccia from the oven and grate a generous amount of Grana Padano cheese over the top. Add a sprinkle of fresh thyme and drizzle a little extra virgin olive oil over the surface for added flavor and richness.
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Serve: Let the focaccia cool slightly before slicing and serving. Enjoy your homemade whole wheat focaccia with asparagus and Grana Padano, a delightful treat for any occasion!
Pro Tip: For extra flavor, you can drizzle the focaccia with a little more olive oil after baking, or even add a squeeze of fresh lemon juice for a zesty twist.
This wholesome whole wheat focaccia is the perfect combination of light, fluffy dough and savory toppings, making it a perfect accompaniment to any meal or a delicious snack on its own. The earthy flavor of the asparagus pairs wonderfully with the creamy Grana Padano and fragrant thyme, making it a truly satisfying dish. Enjoy it warm, straight from the oven, or at room temperature for a more relaxed meal.
