Asparagus focaccia, fresh goat cheese and pesto

Cela faisait des semaines (voir des mois) que Monsieur me suppliait pour que je lui prépare une focaccia, mais de mon côté j’attendais le retour de la saison des asperges pour commencer celle des focaccias (oui je ne me vois pas en faire en hiver, c’est comme ça !). Après avoir fait une orgie d’asperges blanches (mes préférées !), j’ai voulu essayer de cuisiner les asperges vertes autrement qu’en tarte, en pâtes or in bruschetta et ça donne cette focaccia asperges, fresh goat cheese and pesto. Et si vous regardez bien les photos, vous trouverez certainement que cette focaccia est un peu jaune… normal because it contains turmeric (yes i wanted to have a little fun). Brief, this asparagus focaccia is I'm sure exactly what you've been craving right now (in my dreams yes !), Finally, if that's not the case, go for it anyway, I'm sure you won't be disappointed. !

As for the pesto, I used wild garlic pesto homemade but you can just as well use classic pesto, it works too.

Asparagus focaccia, fresh goat cheese and pesto

2016-05-19 11:46:36

Pour 2 focaccias

To print

Ingredients

400 g brown wheat flour
150 g refreshed sourdough or 1/2 fresh yeast cube
225 grams of water
40 g d'huile d'olive
5 g de sel
1 tablespoon of turmeric
3 tablespoons of olive oil
1 small bunch of green asparagus
1 fresh goat
4 tablespoons of pesto
You gros sel pig

Preparation

Mix the flour and water together, knead at speed robot 1 or by hand 3 minutes then add the sourdough (or yeast), salt, oil and turmeric.
Knead 10 minutes to obtain an elastic dough.
Form a ball, put it in a salad bowl, cover with a towel and let rise 2-3 hours.
Transfer the dough to two baking sheets and roll it out, being careful not to overwork it.
Poke holes with your fingers all over the surface then leave to rest 30 minutes in a warm place.
During this time, peel the asparagus and cook them 5 minute steam.
Preheat the oven to 210°.
Oil the focaccias then add the asparagus on top, I grind them, fresh goat cheese in pieces and coarse salt.
Bake 30 minutes.

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