Spring Vegetable Focaccia Recipe - Forks Over Knives

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