FOOD + DRINK
British Asparagus , Shallot & Mozzarella Focaccia
Recipe by : British Asparagus www . britishasparagus . com
Serves : 8-10 Prep time : 5 minutes Cooking time : 10 minutes
Ingredients :
• 500g strong bread flour
• 7g fast action yeast
• 2 tsp fine salt
• 2 tbsp olive oil plus extra for the tin
• 150g British asparagus
• 1 tbsp olive oil
• 2 echalion shallots
• 200g buffalo mozzarella
• 2 tbsp fresh green pesto
Method :
1 . In a large mixing bowl , combine the flour , yeast and salt and make a well in the middle . Add 2 tbsp olive oil and 350ml lukewarm water and stir to make a sticky dough . You may need slightly more or slightly less water .
2 . Turn the dough out onto a floured work surface and knead for 5-10 minutes until it is soft and springy . Put it in a clean , oiled bowl and leave for 1 hour covered with a tea towel to prove .
3 . Peel and slice the shallots and sauté gently in 1 tbsp olive oil for five minutes or until softened but not taking on too much colour .
4 . Oil a baking tin ( approx 25 x 35cm ). Tip the dough out and shape it to fit the tin and leave covered for another 30-40 minutes .
5 . Preheat the oven to 220 ° C .
6 . Trim the asparagus and break the buffalo mozzarella into small pieces .
7 . Make holes in the bread dough with your fingers and spread it with the pesto and with the shallots . Pop the pieces of mozzarella into the holes .
8 . Bake the bread in the hot oven for 20 minutes . Carefully remove it and push the asparagus spears into the hot dough , quickly sprinkle with sea salt and return to the oven for a further 10 minutes or until the bread is cooked and the cheese is bubbling .
9 . The asparagus spears should be cooked through , still green , with slightly charred tips .
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