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!

Some more focaccia choices like stuffed Focaccia or whole wheat focaccia.

Beetroot Focaccia using Pizza Dough
Beetroot Focaccia using Pizza Dough

Since then I have made successful whole wheat bread, pizza from scratch, pull-apart rolls & Loaf.

Beetroot Focaccia using Pizza Dough
Beetroot Focaccia using Pizza Dough

When the craving to eat home-made focaccia hit me, I didn’t shy away. I was confident of pulling it off.

As I was browsing for some focaccia recipe, I got the latest post from Baker’s Royale with a beautiful looking Beet Crust Pizza. I was sold. Deal.

I combined the goodness of beet crust with craving of focaccia. :)

Beetroot Focaccia using Pizza Dough
Beetroot Focaccia using Pizza Dough

I made the beet pizza dough as per the recipe and rested it in refrigerator overnight. Next morning putting it together was a quick thing. It also re-heats well. V had it for dinner, the side effect of blogging. I need to cook early morning to use natural light. I balance it out by not making things for blog all the time, I cook/ bake special dishes for family alone with as much effort. :) That’s my way of keeping blogging away from encroaching too much in my personal life. What’s yours?

Beetroot Focaccia using Pizza Dough

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 11 inch focaccia

Beetroot Focaccia using Pizza Dough


    for the Dough:
  • 1/2 Cup – Lukewarm Water
  • 1 tsp – Instant Yeast
  • 2 1/4 Cup – APF
  • 3/4 tsp – Salt
  • 1 tsp – Honey
  • 1/2 Cup – Puréed Beet, 1 Beet peeled & chopped beet
  • for the Focaccia Topping:
  • 1 Cup – Cherry Tomatoes, sliced into half
  • 1/4 Cup – Olives
  • 3 Tbsp – Olive Oil
  • 2 tsp – Seasoning (dried herbs, chilli flakes, dried mint leaves)
  • to taste – Salt & freshly ground Black Pepper


    for the Dough:
  1. Pressure cook beet with little water. Allow it to cool & purée along with water.
  2. In a large bowl, mix water, honey & yeast. Allow it to stand for 10 mins till it becomes frothy.
  3. Add flour & remaining ingredients. And combine using a wooden spoon till it just comes together.
  4. 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.
  5. 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 11/2 – 2 hours.
  6. 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.
  7. for the Focaccia Topping:
  8. Mix the seasoning and olive oil in a small bowl.
  9. 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.
  10. 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.
  11. 15 minutes before the second rise ends, pre-heat the oven to 225 C. Bake the focaccia for 8 minutes.
  12. 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.
  13. Cut into square and serve warm.


Source: Dough from Baker’s Royale

Focaccia: Food Network

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.

U can roll the focaccia thinner too. I used my hands to stretch and wanted a bit thick slice.