Parsafocaccia
recipe

A spring-inspired and delicious focaccia filled with fresh asparagus and seasoned with cold-pressed rapeseed oil. Perfect as a side dish or a light meal!
Preparation Time: 1 hour
Serving Size: 4-6 servings
Ingredients:
- 500 g all-purpose flour
- 2 dl warm water
- 2 tbsp cold-pressed rapeseed oil
- 1 packet (about 7 g) dry yeast
- 1 tsp salt
- 200 g fresh asparagus
- 1 tsp sea salt (for topping)
- Fresh herbs (e.g., rosemary or thyme)
Instructions:
1. In a bowl, mix the warm water with the dry yeast and let it sit for about 5 minutes.
2. Add the all-purpose flour, salt, and cold-pressed rapeseed oil. Knead the dough for about 10 minutes until it is elastic.
3. Cover the dough with a cloth and let it rise in a warm place for about 30 minutes.
4. Cut the asparagus into pieces about 5 cm long.
5. Roll out the dough on a baking sheet to a thickness of about 1 cm.
6. Press the asparagus pieces into the dough and sprinkle with sea salt and fresh herbs.
7. Allow the focaccia to rise for another 15 minutes.
8. Bake in a preheated oven at 220°C (428°F) for about 20-25 minutes until the top is beautifully golden brown.
9. Let it cool slightly before serving.
Nutritional Information (per serving, estimated):
- Energy: 250 kcal
- Protein: 7 g
- Carbohydrates: 40 g
- Fat: 8 g
- Fiber: 2 g

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