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Artisan Asparagus Focaccia

This asparagus focaccia recipe is the best way to bring a slice of Italy to your kitchen. This artisan Italian bread has a symphony of tastes and textures that no one can resist.

focaccia sourdough

The texture is where the magic happens. It has a golden crunchy outer crust and a light fluffy interior. The dimples also give it varying layers of crispiness and chewiness. It’s easy to see why focaccia is so popular.

This simple and tasty bread can be served as it is or used as a base for delicious sandwiches. And it’s so easy to make that you can enjoy this on any occasion.

Whether it’s a lazy weekend brunch, afternoon snack, or a fancy meal for the whole family. Try them once, and I know you’ll never go back to regular sliced bread again.

Asparagus Focaccia – Why You’ll Love This Recipe

italian herb and cheese bread
  • You’ll have a versatile bread that can be paired with anything as it is or used as a base for sandwiches.
  • You can make it by hand, with a food processor, or a stand mixer with a dough hook.
  • It’s a classic recipe that’s so tasty it will entice everyone to eat.
  • This dish can be served for any occasion.
  • Very simple to make and can be your go-to bread for your mealtime needs.

Ingredient List

Makes: about 12 servings/ Prep Time: 30 minutes / Rest Time: 2 hours / Bake Time: 25 minutes / Total Time: 2 hours 55 minutes

artisan italian bread

For the dough:

  • 3 ¾ cups/450g all-purpose flour
  • 1 1/3 cup/314ml warm water*
  • 2 ¼ tsp/7g instant dry yeast
  • 2 tbsp/30ml olive oil
  • 1 ½ tsp/9g coarse salt

For the topping:

How To Make Step By Step Instructions

easy focaccia bread
  1. In a large bowl, add the flour and make a well in the center. Add warm water and sprinkle the yeast. Stir while slowly incorporating the flour into the liquid to make the focaccia dough. Add olive oil and season with salt. Mix again until it combines into a sticky dough.
  2. Turn the dough out onto a lightly floured clean work surface. Use a pull-and-fold method until it stops sticking to your hands. This will take 5 to 7 minutes.
  3. Grease up a bowl and place the dough inside. Cover with a sheet of plastic wrap or a damp towel. Set aside in a warm place and give it enough rising time until it doubles in size (1 hour to 90 minutes depending on the temperature).
  4. Slice the onions into very thin semi-circles until they are about less than ¼”/6mm thick and cut the asparagus on a diagonal angle so they are 1 ½ -2”/4-5cm long.
focaccia bread pizza
  1. Coat a 9”x 13”/22.5cm x 32.5cm baking pan with 2 tablespoons of olive oil. Make sure that it is oiled up evenly. Take out the dough from the bowl and place it on the baking sheet. Stretch out the edges until it fits the corners.
  2. Cover the dough again and let rise for 45 minutes to an hour. Preheat the oven to 450 degrees F/ 230 C.
  3. Apply oil on your fingers and push dents into the dough. Drizzle the remaining olive oil (¼ cup/60ml) over the top of the dough. Use a pastry brush to evenly distribute. Gently press the onions and asparagus on top and season with a pinch of salt and pepper.
  4. Bake for 20 to 25 minutes until golden brown and firm. Allow to cool for at least 5 minutes in the pan. Transfer to a cooling rack and cool for at least 20 minutes. Cut into squares and serve. Enjoy!

Cook’s Notes

  • *Water should be lukewarm – under 115°F/46 C. Warmer water will kill off the yeast.
  • **For best results, use thick-stemmed asparagus. Thin asparagus will cook and burn too quickly in the oven.
  • *Best the same day but can be stored in an airtight container in the fridge for up to 3 days.

What Is Focaccia

ciabatta

Focaccia is a flatbread that originates from Italy. It is popular for its appetizing fragrance, contrasting textures, and savory flavor.

It has its roots in ancient times where it was traditionally baked on the hearth on top of hot stones or on a heated metal surface. This gives the bread a rustic, charred look. The name focaccia means “hearth bread“.

This type of bread has a savory salty taste and enticing aroma that comes from olive oil, rosemary, garlic, cherry tomatoes, and olives then seasoned with coarse sea salt. It is also characterized by a crispy crust and a soft airy crumb. 

There is a sweet version of focaccia which uses sugar and butter in place of oil and salt. This variant is commonly served for Easter and closely resembles Christmas cake.

Tips, Variations, And Substitutions

ciabatta bread italian

Lemon – You can slice them into thin wheels and add them as a topping to give your recipe a delicious, tart, and citrusy taste.

Pizza toppings – vegetables like tomatoes, mushrooms, olive, and bell peppers can be added as a topping to give this recipe a flavorful pizza theme. You can even top it with vegan parmesan or feta.

Garlic – Cloves of garlic can be used to add an earthy and pungent taste. This will also nicely crisp up in the oven adding texture.

Sugar – You can add a small amount to give your dough a sweet note. But not too much as we are not making a dessert variant.

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focaccia bread

Frequently Asked Questions

What Makes Focaccia Different?

Focaccia has more yeast than pizza dough to make it rise more and give it a fluffier texture.

Why Is My Focaccia Not Fluffy?

  1. Check if your yeast is still within the use-by date.
  2. Make sure the water is not too hot, otherwise, it will kill the yeast.
  3. Leave the dough in a warm place for proofing is essential.
  4. If you do not properly pull and fold your dough enough this can have an effect on your focaccia.

What Are The Two Types Of Focaccia?

Venetian focaccia is sweet and is often served during the Easter season while Focaccia barese is the variant that uses oil and is topped with vegetables.

italian herb and cheese bread

Artisan Asparagus Focaccia

A symphony of flavors unfolds as tender asparagus spears dance atop a golden bed of olive oil-infused focaccia. This savory Italian bread delivers a delightful union of herbaceous freshness and pillowy texture. Try it today!
5 from 4 votes
Print Rate
Prep Time: 30 minutes
Cook Time: 25 minutes
Proofing: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 servings
Calories: 231kcal
Author: SHU-CHUN

Ingredients

For the dough

For the topping

Instructions

  • 1. In a large bowl, add the flour and make a well in the center. Add warm water and sprinkle the yeast. Stir while slowly incorporating the flour into the liquid to make the focaccia dough. Add olive oil and season with salt. Mix again until it combines into a sticky dough.
  • 2. Turn the dough out onto a lightly floured clean work surface. Use a pull-and-fold method until it stops sticking to your hands. This will take 5 to 7 minutes.
  • 3. Grease up a bowl and place the dough inside. Cover with a sheet of plastic wrap or a damp towel. Set aside in a warm place and give it enough rising time until it doubles in size (1 hour to 90 minutes depending on the temperature).
  • 4. Slice the onions into very thin semi-circles until they are about less than ¼”/6mm thick and cut the asparagus on a diagonal angle so they are 1 ½ -2”/4-5cm long.
  • 5. Coat a 9”x 13”/22.5cm x 32.5cm baking pan with 2 tablespoons of olive oil. Make sure that it is oiled up evenly. Take out the dough from the bowl and place it on the baking sheet. Stretch out the edges until it fits the corners.
  • 6. Cover the dough again and let rise for 45 minutes to an hour. Preheat the oven to 450 degrees F/ 230 C.
  • 7. Apply oil on your fingers and push dents into the dough. Drizzle the remaining olive oil (¼ cup/60ml) over the top of the dough. Use a pastry brush to evenly distribute. Gently press the onions and asparagus on top and season with a pinch of salt and pepper.
  • 8. Bake for 20 to 25 minutes until golden brown and firm. Allow to cool for at least 5 minutes in the pan. Transfer to a cooling rack and cool for at least 20 minutes. Cut into squares and serve. Enjoy!

Notes

  • *Water should be lukewarm – under 115°F/46 C. Warmer water will kill off the yeast.
  • **For best results, use thick-stemmed asparagus. Thin asparagus will cook and burn too quickly in the oven.
  • *Best the same day but can be stored in an airtight container in the fridge for up to 3 days.

WHY IS MY FOCACCIA NOT FLUFFY?

  1. Check if your yeast is still within the use-by date.
  2. Make sure the water is not too hot, otherwise, it will kill the yeast.
  3. Leave the dough in a warm place for proofing is essential.
  4. If you do not properly pull and fold your dough enough this can have an effect on your focaccia.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 391mg | Potassium: 76mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg

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