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Focaccia with tomatoes, asparagus and olives

Hello dear heroes,

today I have once again a delicious recipe for you. In the phase of lockdown I have cooked and baked again much more intense. During this time I have tried many recipes, improved and therefore I did not want to deprive you of this delicious focaccia. It is a perfect lunch in the warm summer days together with a light salad. Once the yeast dough is made, the rest is a matter of a few minutes. It is also again a recipe that is super suitable for kids. Everyone can top the focaccia however they like and everyone is HAPPY!

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Focaccaia with tomatoes, asparagus and olives

for approx. 1 large piece or 2 medium sized pieces


  • 500 g spelt flour (type 630, feel free to mix with type 1030).

  • 300 ml lukewarm water

  • 150 g cocktail tomatoes

  • 100 g seedless olives (preferably mixed green and black)

  • 4 spears of green asparagus

  • 1 large onion

  • 100 ml virgin olive oil

  • ½ cube fresh yeast (about 20 grams)

  • 1 tsp salt

  • 1 tsp honey

  • 2 tsp rosemary (dried/fresh)


  1. Crumble the yeast into a tall container, add honey & lukewarm water and mix everything with a whisk or fork. Yeast and honey should be completely dissolved.

  2. Put the flour in a mixing bowl and make a well.

  3. Next, pour the yeast-water mixture into the well and let it rise, covered, for about 30 minutes.

  4. Then add olive oil and salt and knead with a food processor or mixer with dough hook for about 10 minutes until smooth. Depending on the consistency, add a little more flour. Finally, shape the dough into a ball and let it rest in a warm place, covered with a kitchen towel, for about 60 minutes.

  5. Slice the tomatoes and olives. Peel the onion and cut it into rings. In addition, peel the asparagus and cut off the end.

  6. Preheat the oven to 230 degrees (top/bottom heat).

  7. Line a baking sheet with parchment paper and coat it with olive oil, salt and rosemary. Put the dough on the prepared baking sheet and flatten it with your hands from the inside out to form a round flatbread. If you still have time, let the formed dough rise again for about 10 minutes.

  8. Randomly press the pita bread in with your fingers, creating small indentations all over the surface. Next, spread the halved tomatoes, olives, onions, and asparagus on the foccacia & press down a bit & then drizzle/brush everything with the remaining olive oil until all the indentations are filled with oil.

  9. Finally, sprinkle the flatbread with rosemary & salt. Then bake the foccacia for about 20 minutes until golden brown. Depending on the thickness and desired firmness, the baking time may vary slightly.

Have fun trying it out and feel free to share your results under the hashtag #ellysfocaccia. I look forward to seeing your goodies.


Do you already know the recipe for my delicious vegetarian tarte flambée? For more inspiration, feel free to visit my Instagram Profile.

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