- Prep-time: / Ready In:
- Makes one 15×10-inch focaccia
- Serving size: 3 pieces
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This vibrant spring focaccia is ideal for a special occasion lunch or brunch. A fragrant lemon-basil spread, made with creamy garden peas, steals the show and perfectly complements the earthy focaccia. Watermelon radishes, with their pale exterior and rosy interior, are a visual treat. Cut them in different ways—slices, wedges, ribbons—to show off their beauty. Top this delectable vegetable focaccia with tender asparagus spears and sliced scallions for a meal worth showing off.
Radish swap: If you can't find watermelon radishes, use whatever type you like.
For more inspiration, check out these tasty ideas:
Ingredients
- 3½ cups white whole wheat flour
- ½ cup yellow cornmeal, plus more for sprinkling in pan
- 2¼ teaspoons fast-rising active dry yeast
- 1½ teaspoons sea salt
- 2 teaspoons pure maple syrup
- 1 cup fresh or frozen peas
- 1 lemon
- 1 cup lightly packed fresh basil
- ½ cup lightly packed fresh parsley
- ¼ cup unsalted pistachio nuts, toasted
- ¼ cup unsweetened, unflavored plant-based milk
- 3 cloves garlic, minced
- ¼ teaspoon freshly ground black pepper
- 8 oz. fresh asparagus, trimmed
- 6 oz. watermelon radishes
- 2 to 3 scallions, thinly sliced
Instructions
- In a large bowl combine flour, ½ cup cornmeal, the yeast, and 1¼ teaspoon of the salt. Add maple syrup and 2 cups warm water (120°F to 130°F). Beat with a mixer on low 2 minutes. Cover and let rise 1 hour or until double in size.
- Line a 15×10-inch baking pan with a silicone baking mat or parchment paper. Sprinkle with additional cornmeal, making sure to get into the corners.
- Gently stir dough to deflate; let rest 10 minutes. Spread dough in prepared pan, gently stretching to corners with damp fingertips. Cover; let rise 45 minutes to 1 hour or until about double in size.
- Preheat oven to 400°F. Using damp fingertips, make shallow indents across the top of dough. Bake 20 to 25 minutes or until golden brown. Cool on a wire rack.
- In a small saucepan cook peas in a small amount of boiling water 3 to 5 minutes or until just tender. Drain; rinse with cold water. Drain well. Remove ½ teaspoon zest and squeeze 3 tablespoons juice from lemon. In a food processor combine peas, lemon zest and juice, basil, parsley, pistachios, milk, garlic, pepper, and the remaining ¼ teaspoon salt. Process until nearly smooth, scraping sides of bowl as needed.
- Cut asparagus into thirds. In a medium saucepan cook asparagus in a small amount of boiling water 1 minute; drain. Rinse with cold water; drain well.
- Trim tops from radishes if present; wash and chop for garnish. Cut radishes into thin wedges or slices, or use a vegetable peeler to make ribbons.
- Spread pea mixture over cooled crust. Top with asparagus, radishes, scallions, additional basil and/or parsley, and radish tops (if using). Cut focaccia into 12 pieces.
Per serving (3 pieces): 537 calories, 111 g carbohydrates, 22 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 630 mg sodium, 21 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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