Oat focaccia with asparagus

Preparation

• 1
  Dissolve the yeast and sugar in the water and let stand for 10 minutes until small bubbles form.
• 2
  Add other ingredients and knead into a smooth and elastic dough. Since the dough is quite sticky, this works well with the help of a food processor. Let the finished dough rise covered in a bowl until it has doubled in size.
• 3
  Meanwhile, wash and clean the asparagus. Halve thick stalks lengthwise or cut into rough pieces. Also wash and clean the spring onions and cut them into rings.
• 4
  Knead the yeast dough well again, then roll it out into a rectangle on a well-floured work surface. Carefully place on a baking tray lined with baking paper and flatten with floured hands until the dough reaches approximately the edge of the tray.
• 5
  Top with the asparagus and spring onions, spread the herbs and sea salt over it, drizzle with 4 tablespoons of olive oil and bake.
• 6
  Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 20 minutes
• 7
  If desired, red onions or peppers cut into rings can also act as “flowers”.