It was weeks (or months) Sir I begged for that I prepare a focaccia, but from my side I was waiting for the return of the season of asparagus to start with the foccacia bread (yes, I do not see myself doing so in the winter it is like that !). After an orgy of white asparagus (my favorite !), I wanted to try to cook asparagus other than in a pie, pasta or bruschetta and it gives this focaccia with asparagus, goat cheese and pesto. And if you look closely at the pictures, you will certainly find that this focaccia is a little bit yellow… normal because it contains turmeric (yes I wanted a little fun). In short, this focaccia asparagus is, I’m sure stack coat what you want at the moment (in my dreams yes !), finally, if it is not the case for start-you still I am sure that you will not be disappointed !
For the pesto, I used pesto garlic of the bears house, but you can also use the pesto classic, it also works.
Focaccia with asparagus, goat cheese and pesto
To 2 foccacia bread Save Print Ingredients
- 400 g wheat flour-kiss
- 150 g of sourdough refreshed or 1/2 cube of fresh yeast
- 225 g of water
- 40 g of olive oil
- 5 g of salt
- 1 tablespoon of turmeric
- 3 tablespoons olive oil
- 1 small bunch of green asparagus
- 1 fresh goat cheese
- 4 tablespoons of pesto
- The big grey salt
- Mix together the flour and water, knead the robot speed 1 or to the hand for 3 minutes and then add the leaven (or yeast), salt, oil and turmeric.
- Knead for 10 minutes to obtain a dough elastic.
- Form a ball, place in a bowl, cover with a cloth and leave to rise 2-3 hours.
- Transfer the dough onto two plates from the oven and lay it out making sure not too much work.
- Make holes using your fingers over the entire surface and let sit for 30 minutes in a warm place.
- Meanwhile, peel the asparagus and cook for 5 minutes to steam.
- Preheat the oven to 210°.
- Oil foccacia bread and then add on top of asparagus, pesto, the goat cheese into pieces and coarse salt.
- Bake for 30 minutes.