Description
This Homemade Beetroot Focaccia is a vibrant twist on the classic Italian bread, infused with fresh beetroot puree and fragrant herbs. Soft, fluffy, and colorful, it’s perfect for serving as a side or for making gourmet sandwiches. The recipe features a simple yeast dough enriched with olive oil and seasoned with rosemary or thyme, topped with coarse sea salt for a satisfying crunch.
Ingredients
Scale
For the Dough
- 3 cups All-Purpose Flour (Sifted for better texture.)
- 1 teaspoon Salt (Enhances flavor and gluten structure.)
- 1.25 cups Warm Water (Around 110°F/43°C to activate yeast.)
- 2 teaspoons Active Dry Yeast (Ensure it’s fresh for proper rising.)
- 0.25 cups Extra Virgin Olive Oil (Enhances flavor and texture.)
For the Beetroot
- 1 medium Fresh Beetroot (Cooked and pureed or diced.)
For Topping
- 2 tablespoons Fresh Herbs (Rosemary or Thyme) (Adds aromatic flavor.)
- Coarse Sea Salt (To taste, for topping before baking.)
- Olive Oil (For drizzling before baking.)
Instructions
- Prepare the beetroot. Wash, peel, and cook the beetroot until tender, either by boiling or steaming. Allow it to cool completely, then puree it for a smooth texture or dice it for more texture in the dough.
- Activate the yeast. In a mixing bowl, combine warm water (around 110°F/43°C) with active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes foamy and bubbly, indicating the yeast is alive.
- Mix the dough ingredients. Add the sifted all-purpose flour, olive oil, and salt to the yeast mixture. Incorporate the prepared beetroot puree or diced beetroot into the mixture, depending on your texture preference.
- Form and rise the dough. Mix all ingredients until a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot. Let the dough rise for 1 to 2 hours, or until it has doubled in size.
- Preheat oven and prepare baking sheet. Set your oven to 425°F (220°C). Lightly grease a baking sheet with olive oil to prevent sticking and for added flavor.
- Shape the dough. Transfer the risen dough onto the greased baking sheet. Gently stretch and press it into a rectangle or oval shape about 1 inch thick. Use your fingertips to create dimples all over the dough’s surface, which helps hold the olive oil and toppings.
- Add toppings and final rest. Drizzle additional olive oil generously over the surface. Sprinkle fresh rosemary or thyme and coarse sea salt evenly. Allow the dough to rest again for 20-30 minutes to develop flavor and a slight second rise.
- Bake until golden. Bake the focaccia in the preheated oven for 20-25 minutes or until the crust turns a beautiful golden brown. Remove from the oven and allow it to cool slightly before slicing and serving.
Notes
- Using fresh, quality olive oil enhances the focaccia’s flavor and texture.
- Pureeing the beetroot will give the dough a uniform pink color, while dicing adds visual texture and bursts of beetroot flavor.
- The resting times are crucial for light, fluffy focaccia—don’t rush the rising stages.
- For added flavor, you can sprinkle garlic powder or grated Parmesan cheese on top before baking.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
