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.
Since then I have made successful whole wheat bread, pizza from scratch, pull-apart rolls & Loaf.
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. :)
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?
Ingredients
- 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
- 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
Instructions
- 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 11/2 – 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.
- 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.
Notes:
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.
