Beetroot Focaccia
Beetroot Focaccia is an easy to come together focaccia as I made it using leftover pizza dough. You can knead the puree of beetroot into the dough or spinach puree for a healthy kick!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Baking, Bread, Breakfast
Cuisine: Italian
Keyword: Bakery, eggless
Servings: 4 people
for the dough
- ½ cup lukewarm water
- 1 tsp instant yeast
- 2¼ cup all purpose flour
- ¾ tsp salt
- 1 tsp honey
- ½ cup puréed beet peel & chop 1 beet
for the focaccia topping
- 1 cup cherry tomatoes sliced into half
- ¼ cup olives
- 3 tbsp olive oil
- 2 tsp seasoning dried herbs, chili flakes, dried oregano
- to taste salt & black pepper
for the dough
Pressure cook beet with little water. Allow it to cool & purée along with water.
In a large bowl, mix water, honey & yeast. Allow it to stand for 10 mins till it becomes frothy.
Add flour & remaining ingredients. And combine using a wooden spoon till it just comes together.
Transfer dough to a lightly floured surface. Gently knead it for about 5 minutes till it is smooth & elastic. If it is sticky, try using a bit of olive oil on your hands before continuing with kneading.
Form the dough into a ball. Place in a well oiled bowl, gently turn it around once to coat with oil. Cover loosely with a kitchen towel or cling film. Allow it to rise for 1½–2 hours.
Once risen just shape the dough into a ball and oil it. Wrap in cling film and refrigerate. You can skip this step and go ahead to make the focaccia directly if you want.
for the Focaccia Topping:
Mix the seasoning and olive oil in a small bowl.
When you are ready to bake, remove the refrigerated dough, and place it on a lightly oiled baking sheet. Now using your hands gently pull it in the desired shape.
Brush it liberally with 2 Tbsp of prepared seasoning. Press dimples halfway down into the dough using your finger tips. Cover it loosely with cling film. Allow it to rest in a warm place for the second rise for about 1 hour.
15 minutes before the second rise ends, pre-heat the oven to 225 °C. Bake the focaccia for 8 minutes.
Remove from oven and arrange the sliced tomatoes & olives on the dough. Brush the remaining seasoned oil on top. Bake again for 15-20 minutes till it is golden brown.
Cut into square and serve warm.
- Beet purée can be prepared ahead of time.
- Dough can also be made and refrigerated after first rise. It stays good in refrigerator for 3 days.
- You can roll the focaccia thinner too. I used my hands to stretch and wanted a bit thick slice.