One of my favorite foods is a great rustic pizza. I recently shared a recipe on the app I contribute to for “Lemon, Herb and Asiago Focaccia Bread.” I have also shared my Primal Pizza Crust Recipe here on Fresh and Fit, for those who are gluten-free. There are so many delicious varieties of pizza, flatbread, and focaccia. They are easier to make than you may think. This recipe uses no egg or yeast and can be made in about 45 minutes. You can also make it in any oven safe pan. No need for a fancy pizza pan.

Now, I know what your thinking “all purpose flour?!” Yes it is an ingredient I don’t commonly use. But I have been doing a lot of thinking about balance. That is what I try to give you here at Fresh and Fit. Some of my recipes are vegan and plant based, others are more Paleo friendly. The important thing I want to stress here is the idea of balance for everyone. A diet that embodies whole foods and quality ingredients. With any balanced diet there will be the occasional ingredient that is less that perfect, but oh so good. I would prefer to not use the idea of “Good” and “Bad” when talking about ingredients. Instead, ask yourself if you are achieving balance, a mix of whole foods with a touch of indulgence.

Now let’s talk focaccia. This is a thinner focaccia than you might see in stores and restaurants. Sort of a cross between focaccia and flatbread. It is great for parties or paired with a big salad. The combination of sweet and tangy sun-dried tomatoes with fresh and dried herbs plus lightly toasted parmesan cheese is sure to please whomever you share it with. And they will probably think you slaved forever in the kitchen making this fresh sun-dried tomato and asparagus focaccia bread. But you and I know better ;).

1 c all purpose flour
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp dried rosemary
1 tsp dried oregano
3 large leaves fresh basil, sliced thinly
1/2 c water
1 tsp minced garlic
4-6 asparagus stems, chopped into 2 inch pieces
1/2 c shredded Parmesan cheese
1/3 c diced sundries tomatoes with oil

Preheat oven to 350. Spray a round oven safe medium pie pan or skillet with cooking spray. Set aside.

In a separate pan pan flat top grill. Lightly sauté asparagus in 1 tbsp olive oil over medium heat.

Combine dry ingredients in a medium bowl.

Add water gradually and stir to incorporate. Mixture will still be slightly dry.

Stir in sundries tomatoes with oil.

Add garlic, basil and cheese. Form mixture into a ball.

Press ball into well greased pan leaving edges slightly higher.

Bake 30 minutes. Allow to cool slightly. Carefully remove with a flat spatula.