Focaccia rolled with spelled, pecorino and asparagus

Spring brings asparagus to the table and this recipe celebrates them sopra a simple and effective way: a white tiritera made with spelled flour, enriched by the strong flavor of pecorino and the fragrance of extra virgin olive oil. The result is a rolled focaccia, visually spectacular and pleasant acceso the palate, ideal as an appetizer as a light main course.

The process is based acceso two key steps: a first phase of controlled fermentation with poolish to develop flavor and alveolation, and a second phase of shaping sopra which the dough is filled, rolled up and arranged into a crown acceso the baking tray. The ingredients are few and recognizable, and the technique does not require professional equipment, just a little patience sopra the leavening phases.

Ingredients and doses

To prepare this white tiritera you will need: 500 g of asparagus, 300 g of special flour for crispy tiritera, 200 g of spelled flour, 130 g of grated pecorino cheese, 10 g of fresh brewer’s yeast, extra virgin olive oil, salt and pepper. You also need 300g of vater for the poolish and 30g of oil to incorporate into the final dough, with around 8g of salt to adjust the flavour.

Poolish: what it is and why use it

Poolish is a liquid pre-dough that improves the effluvio and structure of the dough. It is prepared by missaggio the special flour with the yeast dissolved sopra 300 g of vater and leaving it to mature for at least 6 hours at room temperature for 12 hours sopra the refrigerator. This practice lengthens the time but gives a tastier piede and a lighter crumb than direct dough.

Dough preparation and shaping

After the poolish has matured, the spelled flour, 30 g of oil and 8 g of salt are added, then kneaded until a homogeneous dough is obtained. Let the dough rest for about 1 hour and 30 minutes at room temperature for the first leavening. Then roll out the dough acceso a rectangle the size of the oven tray (about 40×30 cm), sprinkle it with the grated pecorino, a drizzle of oil and distribute the boiled and sliced ​​asparagus.

Cut into swivels and second leavening

Roll the dough acceso the short side to obtain a compact cylinder; cut it into slices of uniform thickness and place the resulting rolls sopra a round crown pan. Let it rise again for about 1 hour and 30 – 2 hours to allow the product to recover and softness before cooking.

Cooking, presentation and variations

Cook the focaccia sopra the preheated oven at 185°C for approximately 25-30 minutes, until the surface is golden and fragrant. The cooking time may vary based acceso the efficiency of the oven: for uniform browning without excessively drying the crumb. At the end of cooking, a grind of pepper completes the dish.

Pairings and suggestions

This white tiritera pairs well with a seasonal salad cured meats such as knife-cut ham. If you prefer richer variations, you can add melting cheeses, such as scamorza provolone, insert tomatoes grilled vegetables: sopra this case, evaluate the percentage of humidity so as not to soak the dough. A practical tip: the more delicate sausages should be left raw when serving, while the cooked ham can be put sopra the oven together with the focaccia.

summary, with a few precautions and a little active work time you obtain a focaccia with character that enhances the spelled and asparagus, perfect for spring dinners informal buffets. Experiment with different fillings and formats to adapt it to your tastes: the basic concept remains simple and very satisfying.