Pink Beet Focaccia

Name: Pink Beet Focaccia
Total time: 57600 s
Ingredients: 2 cups spelt flour (about 250 grams); 2/3 cup cooked, pureed beet (about 100 grams); 1/4 cup warm water (about 70 ml); 1 teaspoon active dry yeast (about 3 grams); 1 teaspoon sugar; 2 tablespoons extra virgin olive oil; Salt, to taste; Equal parts water and olive oil, mixed; Poppy seeds and finely chopped rosemary, to taste

Elodia @kitchens_drops_elo

Reggio Calabria

Inspired by the colorful idea from @francesca_lupinetti, I made a light and fragrant beet focaccia. I used spelt flour and flavored it with poppy seeds and rosemary.

Elodia @kitchens_drops_elo

Reggio Calabria

Inspired by the colorful idea from @francesca_lupinetti, I made a light and fragrant beet focaccia. I used spelt flour and flavored it with poppy seeds and rosemary.

Saved

Ingredients

About 16 hours

2 cupsspelt flour (about 250 grams)
2/3 cupcooked, pureed beet (about 100 grams)
1/4 cupwarm water (about 70 ml)
1 teaspoonactive dry yeast (about 3 grams)
1 teaspoonsugar
2 tablespoonsextra virgin olive oil
Salt, to taste
Equal parts water and olive oil, mixed
Poppy seeds and finely chopped rosemary, to taste

Saved

Steps

About 16 hours

1

In a bowl, add the flour and make a well in the center. Pour in the pureed and strained beet (to remove any pieces) and mix with a spoon or fork.
2

Dissolve the yeast in the warm water with the sugar, then pour it into the flour and beet mixture, stirring to combine.
3

When the dough is still rough, add the olive oil and finally the salt. Knead the dough for a few minutes, then let it rest at room temperature for 30 minutes.
4

After the first rest, knead the dough on a work surface until it becomes smooth, elastic, and less sticky. While kneading, try to fold the dough to incorporate air.
5

Place the dough in a suitably sized container, cover with a lid or plastic wrap, and let it rise in the refrigerator for 12 hours.
6

After the dough has risen in the fridge, bring it to room temperature and let it sit for at least 1 hour to acclimate.
7

Line a baking pan with parchment paper or grease it with oil. Transfer the dough from the container to the pan, letting it fall in by its own weight. If needed, use your fingers to help. Let it rise for at least 30 minutes so the dough spreads out in the pan.
8

Before the final rise, use oiled fingers to make dimples in the dough. Sprinkle with finely chopped rosemary and poppy seeds, then let it rise for 1 hour in a warm, draft-free place, ideally in the oven with the light on (but oven off).
9

Preheat the oven to 400°F (200°C). Meanwhile, mix equal parts water and olive oil and drizzle evenly over the risen dough.
10

Bake at 400°F (200°C), using the conventional (not convection) setting, for about 20 minutes or until fully cooked. Note: Baking times and temperatures may vary depending on your oven.