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Homemade Beetroot Focaccia With Fresh Flavors

A vibrant and nutritious twist on the classic Italian bread, combining earthy beetroot with aromatic herbs.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread
Cuisine: Italian
Keyword: Easy, Vegetarian
Servings: 8 servings
Calories: 200kcal

Equipment

  • Mixing Bowl
  • Baking Sheet

Ingredients

Dry Ingredients

  • 3 cups All-Purpose Flour Sifted for better texture.
  • 1 teaspoon Salt Enhances flavor and gluten structure.

Wet Ingredients

  • 1.25 cups Warm Water Around 110°F/43°C to activate yeast.
  • 2 teaspoons Active Dry Yeast Ensure it's fresh for proper rising.
  • 0.25 cups Extra Virgin Olive Oil Enhances flavor and texture.

Main Ingredients

  • 1 medium Fresh Beetroot Cooked and pureed or diced.

Toppings

  • 2 tablespoons Fresh Herbs (Rosemary or Thyme) Adds aromatic flavor.
  • to taste Coarse Sea Salt For topping before baking.

Instructions

  • Prepare the beetroot by washing, peeling, and cooking until tender. Allow to cool, then puree or dice.
  • In a mixing bowl, combine warm water and active dry yeast. Let sit for 5 minutes until bubbly.
  • Add flour, olive oil, and salt to the yeast mixture. Incorporate beetroot based on your texture preference.
  • Mix until a shaggy dough forms. Cover and let rise in a warm place for 1-2 hours until doubled.
  • Preheat oven to 425°F (220°C) and prepare a greased baking sheet.
  • Transfer dough to the baking sheet, stretch into shape, and create dimples on the surface.
  • Drizzle with olive oil, sprinkle with herbs and coarse sea salt. Let rest for 20-30 minutes.
  • Bake for 20-25 minutes until golden brown. Cool slightly before slicing and serving.

Notes

Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.