Spring Asparagus Herbed Focaccia with umami-rich sundried tomatoes, and a garlic herb-infused oil? Yes, please! Vegan, Soy-free, Nut-free
Holy moly, I am back from the desert! I’ll get into a little more about that in my next blog post, later this week. But, in short, I was working in Indio, at Coachella/Stagecoach, doing non-food things. Now that I’m back in town, I’m excited to get busy in the kitchen! Maybe I’ll make another batch of this spring asparagus herbed focaccia that I have for you, today. So flavorful. So impressive. Yet, pretty easy to make!
You could liken this focaccia to a supremely fluffy flatbread. Or maybe even a pizza sans sauce, but loaded with tasty veggies and herbs. Ultimately, focaccia holds a special place in my heart, since my love of carbs is STRONG. When I was in Las Vegas for my Vegenation pop-up, I received a loaf of focaccia from Madeline of Bread for the People. It was A M A Z I N G. Like, I started ripping chunks out of it by hand, while waiting for a dish to arrive for my actual meal. Ever since then, I’ve been wanting to make some at home; even if I still think hers is the best.
If you don’t believe me, check out this picture of me being super lady-like while shoving the loaf in my face. 😉 Anyway, back to the recipe for spring asparagus herbed focaccia, at hand! Sautéed asparagus and peas, with umami-rich sun-dried tomatoes, and a garlic herb-infused oil? Yes, yes, yessss. If I may, I highly suggest sprinkling this with vegan parmesan shreds, before baking. I did this with the leftovers whenever I reheated them and added even more flavor to this already delicious bread.
Before we get to the spring asparagus herbed focaccia, here’s a list of some things coming to VYA this month!
- Korean Japchae Bowl review
- PB&J Brownies
- Quinoa-stuffed Mangos
- A fun take on mimosas
- But My Family Would Never Eat Vegan! recipe + giveaway
- and more!
If you’re worried about missing out on any of these, subscribe to my newsletter!
Now, go ahead, make this recipe, think of how delicious Spring’s seasonal offerings are, and how bread is life. <3
- 3 1/2 cups (460 g) unbleached all-purpose flour, plus more for dusting
- 2 teaspoons (8 g) sugar
- 2 teaspoons (5 g) instant yeast
- 1 3/4 teaspoons sea salt
- 1 1/2 cups (355 ml) warm water
- 4 tablespoons (60 ml) olive oil, divided
Sautéed Asparagus & Herbed Oil
- 2 tablespoons (30 ml) olive oil
- 1 cup (100 g) chopped asparagus
- 1/2 cup (65 g) peas, fresh or frozen then thawed
- 3 cloves garlic, minced
- 1 1/2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh mint
- fleur de sel or coarse salt, for topping
- 1/4 cup (25 g) sun-dried tomatoes, julienne-cut
- 2 tablespoons (22 g) capers
- fresh ground black pepper
- In a large mixing bowl, place flour, sugar, yeast, and salt, stir together until combined, then add water and 3 tablespoons (45 ml) olive oil. Stir/knead together for 2 minutes until a shaggy dough is formed (you can also use a stand mixer with dough hook for this).
- Coax the dough into a ball, then cover bowl with linen and proof in a warm area (75-90F) for 30-45 minutes, or until the dough has doubled in size. You can turn your oven light on and keep it in there if your kitchen is cold (or a countertop oven as I did).
- Dust a work surface with flour and turn the dough out onto it. Pull the edges of the dough out to a square shape then fold in half, and stretch out, repeating this several times to build air bubbles.
- Coat a 9x13-inch (23x33-cm) baking pan with 1 tablespoon (15 ml) olive oil, then stretch the dough out to cover roughly 75% of the pan, don't worry, it will expand to fit! Cover pan with towel and let proof for 30-60 minutes, or until the dough has doubled in size and reaches all sides of the pan (it may not reach the corners fully). Meanwhile, work on the sautéed asparagus.
- In a sauté pan, warm 2 tablespoons olive oil over medium-low heat. Once hot, add asparagus and peas to the pan, sautéing for 3 minutes. Adjust heat to medium-low, add garlic and herbs to pan and sauté until garlic is fragrant and lightly golden, season with a pinch of fine sea salt then remove pan from heat. Separate asparagus and peas from sauté pan, and place in a bowl.
- Preheat your oven to 425F (220C or gas mark 8). Next, brush herb oil over the top of the dough and then poke it with your fingers to make dimples all over, about 1-inch (2.5 cm) apart.
- Then top with asparagus, peas, and a large pinch of coarse salt. Bake for 15-17 minutes, then top with sun-dried tomatoes and bake 5 minutes longer, or until browned along the edges and golden brown on top. Place on a cooling rack, and top with capers, flaked salt and pepper. Cool for at least 15 minutes before cutting and serving. Enjoy!
Serving Size:1 grams
Amount Per Serving: Calories: 273Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 529mgCarbohydrates: 41gFiber: 3gSugar: 2gProtein: 7g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
Variations for this Spring Asparagus Herbed Focaccia:
- As mentioned before, add some vegan cheese shreds (preferably parmesan) to the top of this, before baking. So good!
- If you like red onion or shallots, thinly slice 1/4 cup and sauté them with asparagus mixture.
- Adding pine nuts to the toppings would also be quite tasty!