Scott’s Asparagus, tomato & feta focaccia

Hi, its Scott here with this week’s recipe and It won’t be long until we will be picking asparagus so I thought I would share a recipe using it.

And its is Asparagus, tomato & feta focaccia a lovely Italian bread that’s lends itself to been topped with home grown veggies and cheese and works well in this case been topped with asparagus & feta but as the year goes on you could use courgettes or fennel for example.

I think the key to making good bread is patience and trusting in the process this recipe works best in kitchen mixer with a dough hook if you are making and kneading by hand reduce the amount of water by 50ml.

So, let’s not delay and head to the kitchen and here how it’s made.

As usual you can find this recipe and others on the or on my Instagram page seedtotableplot13 where you will find a little step by step recipe video for this recipe along with other gardening and food related posts  

This recipe should make 2 or 3 standard baking tray size loafs.

And you will need.

7g dried yeast

10g castor sugar

650g strong bread flour

30ml olive oil plus extra for lining the tray.

10g salt

500ml lukewarm water

and for the toppings

200g asparagus

200g cherry tomatoes cut in half

200g dice feta


Start by adding all the ingredients to the mixing bowl and set the mixer going on slow gradually increasing the speed over time ending on the highest speed mix for about 15 to 20 minutes or until when been mixed the dough is coming away from the bowl and forming a ball and making a slapping noise a good way of checking to see if the dough is ready is taking a bit of the dough and stretching it its should stretch so thin you can almost see through it.

Now remove the dough from the bowl and oil the bowl and using your hand shape the dough into a ball then add it back to the bowl cover with a cloth a prove 1.5hrs.

Now empty the dough out onto a work surface and split into 2 and oil two baking trays and put the dough in each of the trays. And rest for 10 to 25 minutes then using your hands start to stretch and push the dough to fit the tray once this is done fest for 30 to 45 minutes.

Now using your finger dimple the bread by pushing your finger into the dough now add the toppings pushing them into the bread as you go now bake in a preheated oven set a 190 degrees for 25 to 30 minutes allow to cool and enjoy and that’s it from me this week

One thought on “Scott’s Asparagus, tomato & feta focaccia

Leave a Reply

Your email address will not be published. Required fields are marked *