Rosemary Focaccia with
Asparagus Pesto Dip
serves up to 6 people
for the Dip...
130g Asparagus Pesto
250g fresh ricotta cheese
Add the Asparagus Pesto and the Ricotta cheese into a blender. Add some salt and pepper to taste. If you would like a smoother consistency, pour some extra virgin olive oil into the mixture while blending. Once the mixture is smooth, scoop out into a few small ramekins or into a larger bowl.
for the Focaccia...
450g strong white flour
1 tsp table salt
1 sachet dried yeast
4 tablespoons extra virgin olive oil
300ml lukewarm water
A pinch of coarse sea salt
Fresh rosemary tips
Mix flour, salt and yeast together in a large mixing bowl. Make a well in the centre and pour in 3 tablespoons of the extra virgin olive oil followed by the lukewarm water. Start mixing the ingredients together to form a soft, sticky dough, then continue to knead for about 10 minutes until smooth and elastic. Place the dough onto a well greased baking sheet, then roll out and flatten ensuring it remains about 2cm thick. Cover loosely with a clean tea-towel, and leave in a warm place for about 45 minutes to rise. In the meantime preheat the oven to about 230 degrees C (450 degrees F, gas mark 8). Once the dough has risen, press some dents into its surface, then brush with the remaining oil and sprinkle with the coarse sea salt and the rosemary tips.
Bake for about 15 -20 minutes until golden brown.
Take out of the oven and allow to cool before slicing into strips and serving.
