Spring Focaccia

Name: Spring Focaccia
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: Type 00 flour 2.4 cups; Manitoba flour 1.67 cups; Fresh brewer's yeast 0.4 oz; Water 1 ¼ cup; Fine salt 3.3 tsp; Extra virgin olive oil 2 tbsp; Marjoram dry to taste; Thyme dry to taste; Oregano dry to taste; Extra virgin olive oil to taste; Salt to taste; Asparagus frozen 10.6 oz; Stracchino cheese 8.8 oz; Marjoram to taste; Thyme to taste

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Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Serving: 8
Note plus rising times (2.5 hours)

PRESENTATION

In Liguria, spring focaccia is a beloved treat—seriously good—especially when the days warm up and herbs start thriving. This garden focaccia? Well, it’s special. The dough is packed with fresh oregano, thyme and marjoram. I mean, it gives an aromatic punch that's hard to resist. Folks here in beautiful Italy love experimenting with different focaccia bases. You'll find versions with potato, whole wheat, or even a super soft mix. All aim for that classic tender crumb and light crust. And the topping? Oh man, it’s what sets this spring focaccia recipe apart.

Instead of just salt and olive oil—although those are amazing—you get creamy stracchino cheese and colorful asparagus. Each bite tastes like springtime, right in bread form. And the combo is moist and a little sweet because of those fresh spring veggies. And the cheese? It melts right into the bread, creating this really really good texture.

This spring focaccia bread is perfect for any occasion. Whether you are chilling with friends or craving something more exciting than regular toast—it's just ideal. Plus, the herbs in the dough mean you get a burst of flavor in every bite. If you're into Italian baking, you'll notice these soft, almost golden slices feel way lighter than those thicker versions you find in bakeries. Pretty much.

It's common to see folks in Liguria mixing up the toppings. Don't be shocked if you find other spring veggies or even a hint of lemon zest in their spring vegetable focaccia or spring herb focaccia. Best part? You don’t have to wait hours for the dough to rise. Really, it makes this crispy-on-the-outside, fluffy-on-the-inside bread even more tempting. One tray? Never enough. Everyone smells those herbs baking, and that cheese bubbling on top—it's gone in a flash. No special occasion needed. Just a craving for something fresh and packed with flavor. And here's the thing, experimenting with different bases and toppings means you can enjoy this Ligurian delight in so many delicious ways.

INGREDIENTS

Ingredients for a 10x15 inch focaccia: Type 00 flour 2.4 cups (300 g); Manitoba flour 1.67 cups (200 g); Fresh brewer's yeast 0.4 oz (10 g); Water 1 ¼ cup (300 g); Fine salt 3.3 tsp (20 g); Extra virgin olive oil 2 tbsp (25 g); Marjoram to taste - dry; Thyme to taste - dry; Oregano to taste - dry

for sprinkling the focaccia: Extra virgin olive oil to taste; Salt to taste

for seasoning: Asparagus 10.6 oz (300 g) - frozen; Stracchino cheese 8.8 oz (250 g); Marjoram to taste; Thyme to taste

Preparation

How to prepare Spring Focaccia

To prepare the spring focaccia, start with the dough. In a bowl, combine the flours 1, the crumbled yeast 2, and all the water 3.

Start mixing with a spoon 4 and when the water has been absorbed, transfer the dough onto the workbench 5 and knead energetically until it is homogeneous 6.

At this point, add the oil in three stages 7, adding more only when the first dose has been absorbed by the dough. Once all the oil is absorbed 8, add the salt 9 and knead until it is well incorporated.

Add the 3 dried herbs as well 10 and knead for another 5 minutes or so 11, or until the dough is smooth and homogeneous 12.

Place it in a bowl and cover with clingfilm 14, let it rise at room temperature for about 2 hours or until doubled 14. Transfer the dough onto the work surface and flatten it slightly with your hands 15.

Transfer it to a previously greased 10x7 inch baking tray 16. Spread the focaccia by stretching the dough with your fingertips 17 and gently pulling it until it covers the entire surface 18.

Cover with clingfilm 19 and let it rise again for about 30 minutes at room temperature. In the meantime, prepare the asparagus. Pour a drizzle of oil into a pan 20 and add the frozen asparagus 21.

Sauté them for about 5 minutes and season with salt and pepper 22. When they are ready 23, transfer them to a bowl and let them cool 34.

Now, with oiled hands, make the classic dimples in the dough, pressing gently 25, then sprinkle with oil 26 and flakes of salt 27.

At this point, bake in a preheated static oven at 375°F for 20 minutes. Meanwhile, cut the asparagus in half lengthwise 28. After the first 20 minutes, remove the focaccia from the oven 29 and cover it with the stracchino, tearing it with your hands or with a spoon 30.

Arrange the asparagus towards the short side of the focaccia 31, lining them all up 32. Bake again for 25 minutes. Once the focaccia is well browned, remove from the oven and sprinkle with fresh thyme and marjoram 33. Serve the spring focaccia warm or cold.