Whole wheat flatbread with asparagus and Grana

Name: Whole wheat flatbread with asparagus and Grana
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Whole grain farro flour 2 cups; Type 00 flour 2 cups; Water 1 ½ cup; Fresh brewer's yeast (1 if dry) ½ tsp; Fine salt to taste; Asparagus 10.5 oz; Wild asparagus or asparagine 7.1 oz; Grana Padano PDO cheese to taste; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it fr de es br

548

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 548
Carbohydrates g 96.1
of which sugars g 7.2
Protein g 20.9
Fats g 8.9
of which saturated fat g 2.45
Fiber g 10.7
Cholesterol mg 8
Sodium mg 550

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Spring in Tuscany brings a burst of fresh flavors, and this whole wheat schiacciata with asparagus and Grana is, honestly, just amazing for enjoying the season. Asparagus is key in many Tuscan dishes, from pasta and risotto with a little creamy raspadura cheese to a tender side with meat or fish. This asparagus schiacciata offers a twist on traditional Tuscan flatbread, combining the unique, earthy taste of asparagus with the salty bite of Grana Padano. The whole wheat base adds a deeper flavor and rustic feel—pretty much perfect with the asparagus and cheese melting on top. And the aroma? Seriously good.

Tuscany is known for its creative flatbreads, and this one definitely stands out with its crisp asparagus spears nestled into the dough. You might see other variations like potato schiacciata or versions with turnip tops and burrata. But this one? The golden, bubbly cheese over the veggies gives it a crispy and savory edge. It's a nice change from regular whole wheat focaccia or basic Italian breads, for sure. Sliced up for a snack, served with soup, or packed for a picnic, this Italian flatbread brings a special touch to eating veggies. Really.

The little bit of sweet from the asparagus and the nutty flavor of the cheese make every bite memorable. Springtime in Tuscany is all about experimenting with what's fresh. And here's the thing: this healthy Italian bread is the perfect excuse to do just that. It’s always a hit, with everyone going back for another piece. So, why not bring a taste of Tuscany to your table and savor the season’s bounty? Cannot go wrong.

INGREDIENTS

548

Calories per serving

Whole grain farro flour 2 cups (250 g)

Type 00 flour 2 cups (250 g)

Water 1 ½ cup (350 g)

Fresh brewer's yeast ½ tsp (3 g) - (1 if dry)

Fine salt to taste

For garnish: Asparagus 10.5 oz (300 g); Wild asparagus 7.1 oz (200 g) - or asparagine; Grana Padano PDO cheese to taste; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Whole wheat flatbread with asparagus and Grana

To prepare the whole wheat flatbread with asparagus and Grana, let's start with the leavened dough. In a jug with room temperature water, pour the yeast 1 and dissolve it with a fork 2. Then, in a bowl, combine the whole wheat spelt flour with all-purpose flour 3.

Form a well in the middle and pour the water little by little while stirring with a wooden spoon 4. When you have poured about half of it, add the salt 5 and then the rest of the water 6.

Transfer the mixture to the work surface and knead it briefly to make it smooth 7 and form a ball 8. Place it in a bowl, cover with a very clean cloth, and let it double in size: this will take about 3 hours 9.

Meanwhile, let's take care of cleaning the asparagus and wild asparagus; cut the white and tough part of the stalks 7. Then, peel them with a vegetable peeler 8 and finally cut them in half lengthwise 9.

After the time has elapsed, retrieve the leavened dough 10, pour it into a well-oiled rectangular baking tray 11, and spread it carefully to fill the perimeter 12.

Make sure to rise a couple of inches on the edges 13 and then orderly distribute the asparagus and wild asparagus on the flatbread 14: gently press them into the dough with your fingertips 15.

At this point, let it rest for 15 minutes 16, then season with salt and pepper 17 and drizzle with some oil 18.

Bake the flatbread at 410°F for about 10 minutes 19, take it out of the oven and grate some cheese on top 20, then put it back in the oven for another 10 minutes 21.

After the time has elapsed, retrieve the flatbread 22, add the Grana shavings 23, a touch of thyme, and oil, and your whole wheat flatbread with asparagus and Grana is ready, enjoy your meal 34!

Storage

The whole wheat flatbread with asparagus and Grana can be stored for a couple of days and reheated at the time. Freezing is not recommended.

Advice

Add a fresh and flavorful note to your whole wheat flatbread with asparagus and Grana with some grated lemon zest or toasted hazelnuts roughly chopped with a knife.

For the translation of some texts, artificial intelligence tools may have been used.