Cuisine lactose free, traditional Italian, vegetarian
Servings 1medium focaccia
Calories 321kcal
Ingredients
600gall-purpose flour
1tspactive dry yeast
1tspsugar
60mlolive oil
1tspsalt
200mlwater
250gbeetrootraw or already cooked
Instructions
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.
Notes
3 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1focacciaCalories: 321kcal
Keyword beets, easy focaccia bread, homemade, homemade focaccia, soft focaccia bread, traditional Italian