Serves 10-12
Ingredients
1 large bunch asparagus, trimmed
¼ preserved lemon, pith removed and finely chopped
2 cloves garlic, crushed
¼ cup extra virgin olive oil, plus extra to grease
100g firm ricotta
For the Focaccia dough
700ml lukewarm water
2 x 7g sachet dried yeast
5 ⅓ cups 00 flour
Method
- For the dough, place the water and yeast in a large bowl and whisk to combine. Add the flour and sprinkle over 2 teaspoons fine table salt. Mix until just combined. Cover with a damp tea towel and leave in a warm space for 30 minutes.
- Using a wet hand, lift the sticky dough from the edge of the bowl and fold it back over itself. Repeat three more times. Cover again with the tea towel and set aside to prove (rise) for a further 30 minutes.
- Preheat oven to 240°C (220°C fan forced). Grease a large oven tray with olive oil. Turn the dough out onto the tray and using wet hands, press flat. Cover and set aside to prove for 30 minutes.
- Using a vegetable peeler, shave the asparagus. Place in a bowl; add preserved lemon, garlic and 1 tablespoon oil and gently toss to coat. Season well.
- Scatter the dough with ricotta and drizzle with remaining oil. Using your fingers, dimple the dough. Scatter with asparagus. Bake for 45 minutes, or until golden.
