The UnBEETable Focaccia
In my opinion focaccia is one of the best forms of bread. I mean every type of fluffy carb is kinda AMAZING, but focaccia is the perfect mix of a staple toast bread and a pizza. Want some avocado toast? Use focaccia! Need a carb for your cheese board? Use focaccia! Want a light but filling carb based side? Use focaccia! DO YOU JUST WANT AN AMAZING PIECE OF BREAD TO DEVOUR?????? MAKE THIS FOCACCIA!!!!
Not only does the addition of the beets add the flavour profiles of earthiness and freshness, but the beautiful and vibrant red / pink colour. Obviously food doesn't always have to be the prettiest to be delicious, but why pick when you can enjoy both presentation and flavour!!!!!
OK NOW TO THE RECIPE - I looooove short and sweet recipes!!! Like excuse me, but I asked for a recipe not your life story......SOOOOOOOO please just shut up and tell me how to make what I clicked on for!
The baking process is easy, manageable, and fun! I mean your hands do get very sticky and red at the beginning of kneading the dough, but it's SOOOOOO worth it! If you don't like getting your hands dirty (metaphorically and literally) we suggest using the bread kneading hook on the Kitchenaid if you have it. For the wet ingredients we also highly suggest saving the boiled beet water for the dough, because it will make the focaccia that much brighter.
AROUND 15 SLICES
4 cups all-purpose flour
2 medium sized beets
3/4 cup water (recommend using the beet water)
1 8g packet dry quick active yeast
2 teaspoons sea salt
1/3 cup olive oil
Combine all dry ingredients in a large bowl.
Heat a pot with cold water to high and boil the chopped beats until tender. Once beats are cooked, drain 3/4 cup of the water into a measuring cup and save for the dough. Add the cooked beats and 3/4 cup water into a blender and blend into smooth.
Pour in the beet liquid and oil into the flour mixture and knead till combined. Knead for around 7 minutes / until the dough is worked into a smooth ball. Place the kneaded dough into an oiled bowl, cover with a cloth and leave to rise for around an hour.
Your dough will be doubled in size and ready to stretch onto the pan. We used a square pizza pan, but any sheet pan will work. Take the dough from the bowl and gently stretch it out onto a greased and cornmeal dusted pan. Cover the stretched dough with the tea towel and let proof for another 15-20 minutes.
Once the focaccia is finally finished proofing, use your fingers to gently make indents throughout the dough.
Andddddddd now for the fun part...... THE TOPPINGS!!!!! This is your time to shine and get creative! For this focaccia we used olive oil, rosemary, kalamata olives, ricotta cheese, and caramelized onions.
** Topping Ideas **
Arugula (only add on after baking)
Cooked white potatoes
8. Place the topped bread into a 425F oven and bake for 15 minutes.