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Asparagus Focaccia

40 mins
Serves focaccia
Savoury pancakes

"This gluten and dairy-free focaccia is moist on the inside and crisp and oily on the outside. You can keep it simple by using just rosemary and rock salt, or asparagus is a great addition in spring, or sliced tomato and olives is another option.

It’s important to use a roasting tray with sides so when you cover it with the tea towel, it doesn’t touch the dough (it will stick as it is quite a wet mix)." 

Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.


Refer to next section for ingredients.


1. Line a 20x30cm roasting tray with baking paper, ensure it has sides to hold the tea towel when leaving to rise. To a large bowl add the following ingredient

  • 1 tsp dry yeast
  • 1 Tbs honey or other liquid sweetener
  • 450ml almond or alternative milk, warm

2. Whisk together and leave for 10 minutes.

Meanwhile mix together:

  • 2 Tbs chia or flaxseed or both with ½ cup water

3. Measure into another bowl:

  • 1 cup corn flour (starch) or tapioca flour
  • 1 cup soy flour, quinoa or chickpea flour
  • 2 cup brown rice, buckwheat or maize flour
  • 1 Tbs psyllium husk
  • 1 tsp baking powder
  • ¼ cup olive oil: 1/2 in mix, 1/2 on top
  • ½ tsp salt
  • 1 onion, diced
  • 2 Tbs sesame seeds (optional)
  • 1 Tbs poppy seeds (optional)
  • 4 Tbs pumpkin seeds (optional)

4. Add the chia mixture to the flour mixture and whisk until smooth.

5. Pour into a lined loaf or roasting dish and leave to rise for 45 minutes, covered with a damp tea towel.

6. Preheat the oven to 200°C.

7. Top focaccia with:

  • 4 asparagus, tough ends removed and sliced on the diagonal
  • 4 cloves garlic, peeled
  • 1 stick rosemary, leaves removed and roughly chopped
  • 1 tsp rock salt
  • 2-3 Tbs extra virgin olive oil

8. Bake for 20-30 minutes until golden brown, skewer test to check.