For Easter, what could be better than a nice focaccia with asparagus, bacon, and cherry tomatoes? Rich and flavorful, this focaccia will be the ideal accompaniment even for the Easter Monday picnic.
The focaccia dough is enriched with poppy seeds which give it a very particular aroma and flavor, reminiscent of hazelnut and nutty flavors.
The asparagus is the king vegetable of spring and can be used in many ways; in this recipe, they become tender bundles wrapped in cheese and bacon.
This focaccia can be prepared in advance and enjoyed even cold, but it is best when served warm.
If you’re looking for more ideas for Easter focaccias and savory pies, take a look
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 351.99 (Kcal)
- Carbohydrates 48.60 (g) of which sugars 3.39 (g)
- Proteins 14.59 (g)
- Fat 12.44 (g) of which saturated 1.90 (g)of which unsaturated 3.14 (g)
- Fibers 2.63 (g)
- Sodium 913.40 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the focaccia with asparagus, bacon, and cherry tomatoes
- 4 cups all-purpose flour
- 1 packet instant yeast
- 1 tsp sugar
- 20 g poppy seeds
- 0.88 lbs asparagus
- 8 slices bacon
- 8 slices emmental cheese
- 12 cherry tomatoes
- 3 tbsps extra virgin olive oil
- 1 pinch dried oregano
- to taste salt
Tools
- 1 Baking Pan diameter 10/11 inches
Preparation of the focaccia with asparagus, bacon, and cherry tomatoes
To make the focaccia with asparagus, bacon, and cherry tomatoes, first prepare a starter.
In a large glass, mix 100 ml of lukewarm water with the instant yeast. Add a teaspoon of sugar and a tablespoon of flour from the total ingredients. Stir thoroughly until it forms a liquid batter that you will cover with plastic wrap and let rest for 15 minutes, until foam appears on the surface, and the mixture starts to rise, filling the glass.
Meanwhile, prepare the asparagus.
Clean the asparagus by removing the hard part, wash them, and cut them into pieces about the length of four fingers, leaving the tips whole and dividing the stalks into quarters lengthwise. Sauté the asparagus in a pan with a little oil and salt for 5 minutes.
Place the bacon slices on a cutting board and overlap a slice of cheese and a bundle of asparagus (set aside a few tips for decoration).
Roll it up to form a roll and set aside
By hand or with the help of a stand mixer, knead the focaccia dough by putting the flour, poppy seeds, the previously prepared starter, and another 200 ml of water.
Start kneading, adding, later on, 10 g of salt and a tablespoon of EVO oil. Continue kneading until you obtain a smooth and soft dough, which you will cover with plastic wrap and let rise for an hour.
Wash the cherry tomatoes and cut them in half
When the dough has risen well, spread the focaccia in the slightly greased baking pan
Arrange the rolls of asparagus and bacon, the cherry tomatoes, and decorate with the reserved asparagus tips on top of the focaccia.
Season with a drizzle of EVO oil and a pinch of oregano.
At this point, let the focaccia rise again for another half hour while you preheat the oven to 350°F.
Bake the focaccia with asparagus, bacon, and cherry tomatoes for 20 minutes, then cover with a sheet of aluminum foil and continue baking for another 10 minutes.
Once cooked, remove your focaccia and serve it warm.
