Beetroot focaccia

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).

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

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

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

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.

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.

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

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

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.