By: Chef Laura Bonicelli
As my fascination with shaved asparagus continues, I put together this recipe. The focaccia is fluffy and absolutely beautiful.
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about Shaved Asparagus Focaccia
Many believe focaccia originated Etruscans of Central Italy before the Roman Empire. Most cultures have a similar bread or flatbread. I based this Shaved Asparagus focaccia recipe on a classic Roman-style focaccia sponge that I’ve been working with for years. The original came from a translation of a family recipe given to me by a friend. Over the years, I switched the yeast I used, added olive oil, and altered the toppings. This latest version, with shaved asparagus, resembles a pizza in a way. I find Shaved Asparagus Focaccia to be the perfect accompaniment to soup or a salad.Â
putting Shaved Asparagus Focaccia together
I must say shaving asparagus for Shaved Asparagus Focaccia takes a little technique. I find it’s best to work off your work surface’s side; the asparagus needs to be flat on the surface. You can use the bottom of the asparagus, the part you would discard anyway, as a handle. I keep the long, pretty pieces for the top and use the shorter, less attractive pieces underneath.
I love serving Shaved Asparagus Focaccia while it’s warm out of the oven, but it reheats beautifully. Store it wrapped in the fridge and reheat in the oven as you need it.
Eat well and have fun!
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I hope you love this recipe!Â
Step by Step Instructions
Shaved Asparagus Focaccia
Ingredients
- 1 package active-dry yeast 2 1/4 teaspoons
- 1 cup water 110º F - 115º F
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- 1 tablespoon sugar
- 1/4 cup canola or vegetable oil
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- 2 3/4 cups all-purpose flour
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- 8 ounces asparagus
- 1/4 cup thinly sliced spring green onions
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- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
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- coarse sea salt
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- 1/3 cup finely grated Parmesan cheese
Instructions
- Dissolve the yeast in the water; let stand for 3 to 5 minutes until a thin layer of tiny bubbles forms on top.
- Put the sugar, both oils, salt, and flour in a stand-mixer bowl. Fit the mixer with a dough hook.
- Add in the activated yeast mixture. Stir at low speed until the dough starts to form. Increase the speed to medium-high; knead the dough for 6 minutes until the dough is smooth. Remove the dough, coat the bowl lightly with olive oil. Return the dough to the bowl; cover with plastic wrap and let rise until almost doubled.
- Punch the dough down; let rise again until almost doubled.
- While the dough is rising the second time, shave the asparagus using a vegetable peeler. Grip the bottom of the asparagus and draw your peeler from your grip to the tip. Discard the tips and set the shaved asparagus aside.
- Preheat the oven to 400º F.
- Using a fine grater, grate the garlic into the oil. Stir to combine. (Alternatively, mince the garlic, stir into the oil, and blend with an immersion blender.)
- Remove the dough to an oiled baking sheet. Press the dough into a 12-inch circle with your fingers.
- Spread the shaved asparagus evenly over the top of your focaccia dough. Cover the dough with plastic wrap and let rise for 30 minutes. Remove the plastic wrap; spoon the garlic oil evenly over the top of the asparagus. Sprinkle evenly with coarse sea salt.
- Bake the focaccia for 25 to 30 minutes. The top should be brown and the asparagus should be starting to char. Sprinkle with Parmesan and serve.
Notes
Nutrition
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