Spring Vegetable Focaccia Recipe - Forks Over Knives

Name: Spring Vegetable Focaccia Recipe - Forks Over Knives
Total time: 180 min
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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This vibrant spring focaccia is topped with a herbaceous lemon-basil spread, tender asparagus, and colorful radishes. Get the recipe!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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