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Asparagus Cheddar Focaccia

Asparagus Cheddar Focaccia

Sourced From Labat 56


300g Bread Flour
270g Semolina Flour
1 teaspoon Instant Yeast
1 teaspoon Kosher Salt
2 cups Water and more for adjustment and steam pan
Extra Virgin Olive Oil for oiling the surface
1 tablespoonHerb Oil
8 Asparagus, ends trimmed
1/2 to 1 cup Shredded Extra Sharp Cheddar Cheese
Garlic Powder & White Pepper to Taste
Bacon bits optional

For Bread Dough

In a large bowl, combine bread flour, semolina flour and salt. Mix with a large spoon or rubber spatula until they are combined. Add yeast, then water. Mix well with spoon/spatula until flour in a bowl is gathered. Add 1 tablespoon of water at a time IF there still are flour at the bottom of the bowl. The dough should be somewhat smooth but sticky.

Rub some olive oil on the clean surface; transfer the dough on it. Knead the dough gently by using the palms of your hands pushed forward. until it is smooth, about 5 minutes. The dough still will be very sticky. (on a runny side)

*If you are using the stand mixer, you can gather all ingredients and mix for 5 minutes with medium speed.

Transfer the dough in large oiled bowl and turn it once to coat. Cover the bowl with plastic wrap and let it rest in the refrigerator overnight. The dough will rise to about the double the size.

Making Foccacia

Line the half sheet pan with a parchment. Sprinkle some semolina flour and set aside.

Take the dough out of the refrigerator. On oiled surface, turn the dough over gently and cut in it half. Try not to punch down as you'll want to keep air bubbles in the dough intact. Shape 1 half of the dough on a prepared pan. Dimple the surface of the dough and drizzle herb oil. Dimple again if necessary so that the herb oil is covering the dimpled surface. Cover the pan with plastic wrap and let it rest for 2-3 hours at the room temperature. The dough should be about 1 1/2 times the original size.

Preheat the oven to 180C with a baking stone (or a cookie sheet) in the middle rack. If you have an extra sheet pan or cast iron pan (or some other oven proof pan that can take high temperature), place it on the bottom shelf as a steam pan.

Meanwhile, remove plastic wrap off the dough, sprinkle cheddar cheese, then place asparagus. If you prefer, you can drizzle extra herb oil at this time. Top with extra cheddar cheese.

Gently transfer the dough with parchment onto the cookie sheet in the middle rack in the oven. Pour 1/2-1 cup of water in a steam pan. Close the oven door immediately, and bake at 180C for 5 minutes.

Reduce the temperature to 160C and bake for another 20-25 minutes. To test the doneness, the bread should sound hollow when tapped gently. Careful not to burn your fingers.

Remove the bread out of the oven with a parchment. Cool on the cooling rack at the room temperature for 10 minutes or longer. Serve warm.

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