Asparagus, shallot and mozzarella focaccia

Nutrition Facts

Amount Per Serving

Calories 366 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 722mg31%

Potassium 146mg4%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 1g1%

Protein 13g26%

Vitamin A 956IU19%

Vitamin C 2mg2%

Calcium 580mg58%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

A great side dish for spring recipes

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: British

Servings:

Calories: 366kcal

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 needs lightly more or slightly less water.
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.
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.
Oil a baking tin (approx 25x35cm). Tip the dough out and shape it to fit the tin and leave, covered for another 30-40 minutes.
Preheat the oven to 220⁰C.
Trim the asparagus and break the buffalo mozzarella into small pieces.
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.
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 ten minutes or until the bread is cooked and the cheese is bubbling.
The asparagus spears should be cooked through, still green, with slightly charred tips.