Beetroot focaccia

Preparation

1. STEP 1 OF 9

   Blend the pre-cooked beetroot and the water until you get a purée. Transfer it to a clean thin tea towel and squeeze the pulp to obtain 400 ml of juice (add water if needed).

2. STEP 2 OF 9

   In a bowl, mix the beetroot juice, the yeast, the sugar, the vinegar and, lastly, the flour. Mix until you obtain a sticky dough.

3. STEP 3 OF 9

   Add the oil and let it rest covered for 5 minutes. Finally, incorporate the salt.

4. STEP 4 OF 9

   Let the dough rest for 15 minutes, then do the folds in the bowl and repeat the operation after another 15 minutes.

5. STEP 5 OF 9

   Fold the dough on the work surface, folding it over itself 4 times. Put it back in the bowl, cover and let rise for 3 hours.

6. STEP 6 OF 9

   Transfer the dough to the oiled baking tray (40x30), fold it in 4, oil it and cover with a tea towel. Let it rise for another 2 hours.

7. STEP 7 OF 9

   Spread the dough on the baking tray with your fingers, removing the largest bubbles.

8. STEP 8 OF 9

   Sprinkle with an emulsion made by mixing 2 parts oil and 1 part water, massaging the focaccia well. Add coarse salt and bake.

9. STEP 9 OF 9

   Bake the focaccia for about 20 minutes at 220 degrees in a static oven, covering it with a sheet of parchment paper to prevent it from browning too much.

Suggestions

• 40x30 baking tray

General information

Analysis

Macronutrients (100 gr)