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Asparagus and mozzarella focaccia

TRY ME, I’M NEW… Just remember to prepare NEW No Knead Italian-style Dough Mix, the night before you want it – then you can enjoy freshly baked focaccia or ciabatta with a minimum of effort.

  • 5.0 Star
  • Timer Prep 15 min
    Cook 30 min
  • Chart 193.0 cal/
  • Chef hat Easy


Use extra olive oil according to pack instructions for the 500g No Knead Italian-style Dough Mixes. Trim the extra-fine asparagus. Slice the echalion shallots. Tear into bite-size pieces the buffalo mozzarella.


  1. 1 Follow the pack instructions to make the dough for the focaccia.
  2. 2 Cook the asparagus in boiling salted water for 1 minute, then drain and refresh under cold running water.
  3. 3 Leave to drain on kitchen paper.
  4. 4 Heat the oil in a frying pan and cook the shallots for 2-3 minutes, until softened and golden.
  5. 5 Season and set aside.
  6. 6 To assemble the focaccia, follow the pack instructions and pour oil into a deep baking tray.
  7. 7 Flatten the proved dough into the tray, then spread with the pesto and top with the shallots.
  8. 8 Scatter over the mozzarella, then arrange the asparagus in straight lines on top, pushing it into the dough slightly.
  9. 9 Bake for 30 minutes, until golden and cooked through.

1 Review

  • Renata S

    Definitely not ready in 45 minutes, cause the dough needs to sit a lot, but it's worth it, because the result is absolutely delicious. The focaccia has a perfect texture and the topping go well together, however i also put some sun dried tomatoes on top.

  • Average per serving
  • Calories 193.0kCal
  • Fat11.1g
  • Saturated4.4g
  • Salt0.56g
  • Carbohydrates14.1
  • Sugar0.6g
  • Protein8.6g
  • Fibre1.5g