Description
This Homemade Beetroot Focaccia recipe combines the earthy sweetness of pureed beetroot with aromatic fresh herbs to create a visually stunning and flavorful Italian flatbread. Perfect as a savory snack or accompaniment to meals, this focaccia features a tender crumb infused with vibrant beetroot and finished with a crispy, golden crust topped with coarse sea salt and olive oil.
Ingredients
Scale
Dough Ingredients
- 3 cups All-Purpose Flour (Sifted for better texture)
- 1 teaspoon Salt (Enhances flavor and gluten structure)
- 1.25 cups Warm Water (About 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)
Beetroot and Topping
- 1 medium Fresh Beetroot (Cooked and pureed or diced)
- 2 tablespoons Fresh Herbs (Rosemary or Thyme, adds aromatic flavor)
- Coarse Sea Salt (To taste, for topping before baking)
Instructions
- Prepare the Beetroot: Wash, peel, and cook the beetroot until tender. Allow it to cool completely, then either puree it for a smooth texture or dice it for more bite in your focaccia.
- Activate the Yeast: In a mixing bowl, combine the warm water and active dry yeast. Let this mixture sit for about 5 minutes until it becomes bubbly, indicating the yeast is active.
- Mix Ingredients: Add the sifted flour, olive oil, and salt to the yeast mixture. Incorporate the prepared beetroot either pureed or diced, depending on your texture preference.
- Form the Dough: Mix the ingredients until a shaggy dough forms. Cover the bowl and let the dough rise in a warm place for 1 to 2 hours, until it has roughly doubled in size.
- Preheat Oven: Preheat your oven to 425°F (220°C) and grease a baking sheet to prepare for baking the focaccia.
- Shape the Dough: Transfer the risen dough to the greased baking sheet. Stretch it gently into the shape of the pan and create characteristic dimples on the surface using your fingers or knuckles.
- Final Touches: Drizzle the dough with additional olive oil, sprinkle fresh herbs like rosemary or thyme, and add a generous amount of coarse sea salt. Let the dough rest for 20 to 30 minutes to rise slightly before baking.
- Bake: Bake the focaccia for 20 to 25 minutes until it turns a beautiful golden brown. Once baked, allow it to cool slightly before slicing and serving to enjoy the full flavors.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- You can substitute fresh herbs with dried herbs if fresh ones are unavailable.
- If you prefer a softer crust, cover the focaccia with a damp towel immediately after baking while it cools.
- Leftovers can be stored wrapped in plastic or foil and reheated in the oven for a few minutes to restore crispness.
- For a gluten-free version, use a gluten-free all-purpose flour blend but expect texture variations.
