Bright Beetroot Focaccia
Updated: May 19, 2021
Look at that colour! A simply gorgeous rich magenta hue; this could only be a beetroot focaccia! I used about 5 small beetroots in this recipe, roasted then cooled and puréed. This is such a simple recipe, delicious, and looks absolutely amazing!
Notes: I recommend using a stand mixer at least at the start as your hands can get stained by the beetroot!
2 1/2 teaspoons dried yeast
2 tablespoons honey
5 cups bread flour (625g)
1 1/2 cups of lukewarm water
1 cup of beetroot purée (approximately 5 small beetroots, roasted, cooled, and blended with 2 tbsp of water)
3 teaspoons salt
2 teaspoons freshly cracked black pepper
extra virgin olive oil
optional: any toppings you wish - for example; rosemary, thyme, tomatoes, cheese
In a large bowl add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the remaining ingredients and bring together then knead for 10 minutes (with your hands or a stand mixer). After 10 minutes you should have a smooth, stretchy dough with the beetroot colour consistent throughout. Notes: I recommend using a stand mixer at least at the beginning while incorporating the beetroot as your hands can get stained pink!!
Cover with a clean tea towel or cling wrap and leave to prove for 2 hours (or doubles in size) in a warm place.
After the dough has proofed, preheat your oven to 200°C fan forced or 220°C/425°F and lightly oil a large baking tray. Pound the dough (it will loose some of its air) and place on the oiled baking tray, stretch the dough so it reaches to the corners of the tray.
Leave to proof for a further 30 minutes to an hour, then drizzle over some more olive oil and add any toppings of your choice. Press down with your fingertips to create dips and wells in the dough, then bake for 20-25 minutes or until deliciously golden. Please enjoy!