A recipe that invites us to our potential from the Feed Your Fire podcast episode "Spring Foccaccia: Re-Emerging to Rise". A delicious recipe inspired from the unexpected.
Listen to the Feed Your Fire podcast episode here:
You'll Need:
Warm water
One packet of dry active yeast (not rapid rise)
1 t. sugar
Approx 3.5 C. flour, plus 1/4 C.
1 t. salt, plus more for seasoning
1/2 C. olive oil, plus 1 T.
1/2 small red onion, thinly sliced
2 T. Parmesan cheese, plus 1 t.
4 asparagus spears, ends trimmed and chopped
About 2 C. greens (such as baby kale or arugula)
1 T. lemon juice
Pepper to taste
1 T. honey or hot honey
Warm 1/4 C. water in the microwave it until it reaches between 110 and 115 degrees. Activate yeast by pouring the packet into water with sugar. Let it sit for 15 minutes until it gets frothy expands in volume.
While that's resting, put flour and 1 t. salt in a stand mixer with a dough hook. When the yeast is ready, add that frothy mixture in along with about 1 C. warm water. Add the water slowly so that you're in control of how much you're adding in. You want a smooth dough that comes together but isn't sticky. Adjust as necessary by adding more flour or water. Use the dough hook to knead the dough briefly, then put it on the counter with light dusting of flour and work it with your hands for a few seconds until it forms a nice smooth ball. Place the dough into a large bowl that's been lightly brushed with olive oil, cover it with a towel, and just let it rest for 2-3 hours.
Once the dough has been resting now for a few hours, and has risen and expanded in volume, take it out of the bowl and stretch it gently with your hands. Place it on 1/4 sized sheet pan (13"x9") that's been a very generously coated with about 1/4 C. olive oil. Push the focaccia dough into the corners of that sheet pan so that it's edge to edge and let it rest for at least 30 minutes.
Preheat oven to 500 degrees.
Drizzle rested dough generously about 1/4 C. olive oil and poke it with your fingers to create these pockets of air. Then top the focaccia with thinly sliced onions, salt and 2 T. parmesan cheese. Add asparagus.
Bake focaccia for about 15 minutes until bottom is crispy.
While focaccia is baking, combine greens with lemon juice, remaining 1 T. olive oil, salt, pepper and remaining 1 t. Parmesan cheese. When that focaccia comes out of the oven, place greens on top. Drizzle with honey or hot honey.