Spring Vegetable Focaccia Recipe
This vibrant spring focaccia is topped with a herbaceous lemon-basil spread, tender asparagus, and colorful radishes. Get the recipe!
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Cooking tools:
- Food processor
- Hand mixer
- Silicone baking mat
- Baking pan
- Cooling rack
- Microplane
- Peeler
- Oven
- Stove
- Mixing bowl
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Parchment paper
- Aluminum foil
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
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