Beet Focaccia

Name: Beet Focaccia
Total time: 1200 s
Yield: Serves 8 servings
Ingredients: 5.3 oz precooked red beet (150 g); 0.2 oz fresh yeast (5 g); 2/3 cup water (140 ml); 2/3 cup whole milk (140 ml); 1 3/4 cups all-purpose flour (220 g); 1 3/4 cups fine semolina flour (220 g); 2/3 cup bread flour (Manitoba) (80 g); 1 tablespoon sugar; 2 1/2 teaspoons salt (15 g); 2 tablespoons extra virgin olive oil (30 g); 1/4 cup olive oil (4 tablespoons); 1/2 cup water (8 tablespoons); 1 teaspoon salt; Rosemary, to taste

vulpes08 @vulpes08

Policoro, Basilicata, Italia

Every year, October is dedicated to breast cancer prevention. The LILT (Italian League for the Fight Against Cancer) promotes this cause by offering free breast exams throughout Italy. I wanted to honor this initiative with a naturally pink focaccia, made without any artificial coloring but with pureed red beet added to the dough. The color fades during baking, but the dough is still excellent.

vulpes08 @vulpes08

Policoro, Basilicata, Italia

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Ingredients

20 minutes plus rising time

Serves 8 servings

5.3 ozprecooked red beet (150 g)
0.2 ozfresh yeast (5 g)
2/3 cupwater (140 ml)
2/3 cupwhole milk (140 ml)
1 3/4 cupsall-purpose flour (220 g)
1 3/4 cupsfine semolina flour (220 g)
2/3 cupbread flour (Manitoba) (80 g)
1 tablespoonsugar
2 1/2 teaspoonssalt (15 g)
2 tablespoonsextra virgin olive oil (30 g)
For the brine
1/4 cupolive oil (4 tablespoons)
1/2 cupwater (8 tablespoons)
1 teaspoonsalt
Rosemary, to taste

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Steps

20 minutes plus rising time

1

Puree the beets.
2

Dissolve the yeast in water and milk at room temperature, add the sugar, and mix.
3

Combine the flours, add the liquids and pureed beets, and add the salt last.
4

Knead the dough (it will be very soft and sticky) and transfer it to a bowl greased with oil.
5

Cover and let rise in the oven (turned off) with the light on until doubled in size.
6

Grease a baking pan and, with oiled hands, spread the dough out, making dimples with your fingers.
7

Mix the brine ingredients and brush over the entire surface of the focaccia.
8

Bake in a preheated oven at 400°F (200°C) for about 20–25 minutes.