Asparagus, shallot and mozzarella focaccia

SERVES: 8-10

1

In a large mixing bowl combine the flour, yeast and salt and make a well in the middle. Add 2 tbsp of olive oil and 350ml of lukewarm water and stir to make a sticky dough.

You may need slightly more or slightly less water.

2

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.

3

Peel and slice the shallots and sauté gently in 1 tbsp of olive oil for five minutes or until softened, but not taking on too much colour.

4

Oil a baking tin (approx 25 x 35cm). Tip the dough out, shape it to fit in the tin and leave, covered, for another 30-40 minutes.

5

Preheat the oven to 220°C/ 200°C fan/gas mark 7.

INGREDIENTS

■ 500g strong bread flour

■ 7g fast-action yeast

■ 2 tsp fine salt

■ 3 tbsp olive oil, plus extra

for the tin

■ 2 shallots

■ 150g British asparagus

■ 200g buffalo mozzarella

■ 2 tbsp fresh green pesto

6

Trim the asparagus and then break the buffalo mozzarella into small pieces.

7

Make holes in the bread dough with your fingers and spread it with the green pesto and with the shallots. Pop the pieces of mozzarella into the holes.

8

Bake the bread in the hot oven for 20 minutes.

9

Carefully remove the bread from the oven and push the asparagus spears into the hot dough, quickly sprinkle with sea salt and return to the oven for a further 10 minutes or until the bread is cooked and the cheese is bubbling.

10

The asparagus spears should be cooked through, still green, with slightly charred tips.

For more information and recipes, visit britishasparagus.com