Name: Morel, wild garlic and asparagus focaccia
Prep time: 1 h
Total time: 1 h
Yield: Makes 1 large loaf
Ingredients: 100 ml/3.5 fl oz/½ cup extra virgin rapeseed oil, plus extra for greasing and drizzling; 7 g/2½ tsp fast-action yeast; 200 g/7 oz morels or any other spring or cultivated mushrooms, sliced lengthways; Zest of 1 lemon; Sea salt; 500 g/1¼ lb strong white flour, plus extra for dusting; 10 g/2 tsp pink peppercorns, crushed, plus extra to garnish; 500 ml/17 fl oz/generous 2 cups warm water; 200 g/7 oz asparagus, sliced in half vertically and roughly chopped; 100 g/3¾ oz wild garlic, ripped into shreds; 500 g/1¼ lb strong wholemeal (whole-wheat) flour

Preparation info

Makes
1
large loaf

Difficulty
Medium
Ready in
1 hr

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Warming, filling and rich, focaccia is a great platform for three bounties of spring: the morel mushroom, wild garlic and asparagus. Earthy, naturally sweet and aromatically allium-like, these flavours combine with the comfortingly soft, moist bread, which you’ll enjoy baking (and smelling) as much as eating.

Ingredients

500 g/1¼ lb strong wholemeal (whole-wheat) flour
500 g/1¼

Vegan
Spring
Bread

Method

In a large bowl, combine the two flours, 1 tsp of the pink peppercorns and a pinch of salt. Make a well in the middle of the flour with your fist and sprinkle the yeast into it. Mix together warm water and 85

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Morel, wild garlic and asparagus focaccia

Ingredients

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