Beetroot Focaccia Recipe | Episode 463

07:29

SERVES: 4
PREP TIME: 2 HRS 30 MINS
COOK TIME: 20-25 MINS
TOTAL TIME: 2 HRS 45 MINS










Ingredients

Yeast mixture
  • 160g all-purpose flour
  • 250 ml water, lukewarm
  • 7g active dry yeast
  • 1,5 tsp sugar
Dough
  • 320g all-purpose flour
  • 100 ml water, lukewarm
  • 200g beetroot puree
  • 50 ml olive oil
  • 1,5 tsp salt
  • handful sun dried tomatoes in olive oil
  • 1 garlic, pressed
  • sea salt flakes
  • rosemary (fresh or dried)
  • extra olive oil
Method


1. Make the yeast mixture: In a large mixing bowl, stir together the flour, lukewarm water, yeast and sugar. Cover and let sit for 30 minutes.

2. Add the lukewarm water, beetroot puree, salt, flour and olive oil to the yeast mixture. Stir until well combined. Cover the bowl and allow to rise for 60 minutes.


3. Oil your hands and give the dough a turn and pour into a oiled baking tray. Oil your hands and flatten and spreading the dough all over the tray. Cover with another tray and allow to rise for 30 to 40 minutes more.

4. Preheat the oven to 220 C / 430 F.

5. Press into the dough the sun dried tomatoes, pressed garlic, rosemary, sea salt flakes and extra olive oil. 

6. Bake in preheated oven for about 25 minutes or until golden brown. Allow to cool for 10 minutes before serving.


* Place the cooled slices in zip bags and freeze for up to 1 month.










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