The addition of beetroot into the dough of this focaccia makes it soft, original and delicious. It gives it not only a beautiful color but also adds a “earthy” flavor which is so wonderfully particular and aromatic. It is perfect to be sliced and stuffed with fresh veggies and cheese.
- 600 g all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 60 ml olive oil
- 1 tsp salt
- 200 ml water
- 250 g beetroot raw or already cooked
Instructions: Soft beetroot focaccia
- Mix flour with oil and 150 ml of water. Set aside for half an hour to let it absorb the liquids (autolysis).
- Mix the remaining 50 ml of water with active dry yeast and sugar and set asside for 5 min. Add remaining water and grated beetroot to the flour.
- Knead the dough by hand or in stand mixer fitted with a dough hook for 10 minutes. The dough will be slightly sticky. Transfer it into a greased bowl, cover with a plastic wrap and place in a warm place until it doubles in volume (about 2 hours). The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough, transfer it over a baking tray lined with baking paper and give it a desired shape by flattening it with your fingertips up to the thickness of 1 – 2 cm. Cover with a cotton cloth and let raise for another hour. Brush the surface with some olive oil and create some dimples it with your fingertips.
- Bake in the preheated static oven at 220 °C for about 20 minutes.
Once cooked let it cool down completely before serving.
Lot of love. B.
p.s. If you love Italian focaccia that you can use instead of a sandwich bread check my Super soft panfocaccia. (foto below)