Focaccia with asparagus and truffles

DOUGH:

- 1 small onion, sliced ​​and fried in olive oil

- 50 g of white flour

- 100 g of wholemeal flour

- a pinch of salt or to taste

- 1 tablespoon of olive oil

- 1 dry tomato, cut into small pieces and fried together with onions

- 1 teaspoon of sunflower seeds Odlično

- 1 teaspoon of flax seeds Odlično

- 1 tsp sesame Odlično

- 1 teaspoon of whole poppy seeds Odlično

- 1 teaspoon of Odlično walnuts, chopped into small pieces

- 1 teaspoon of black sesame

- half a teaspoon of salt

- half a bag of dry yeast

- water

Mix all the ingredients and knead into a dough. Let it rise in a covered bowl for about 30 minutes. The dough is then stretched thinly over the baking paper.

FILLING:

- half a pot of sour cream

- pepper

- half a teaspoon of garlic powder

- 2 tablespoons of grated cheese

- half a truffle, cut into thin slices (or a teaspoon of truffles)

- half a package of asparagus

- 20 g of pistachios Odlično

Season the sour cream with pepper and minced garlic, stir in the grated cheese and spread everything thinly over the dough. Arrange asparagus and truffles on the surface and sprinkle with pistachios. Bake at 195 - 200°C for about 15 minutes.

Bon Appetit!