This is a fabulous way to celebrate bread and Irish organic beets! I made this a few times last summer to share with visitors to the Green Earth Organics farm walks and it was a huge hit.
The focaccia is a super simple no knead recipe – the dough develops and slowly proves in the fridge overnight. The next day, smear it in beetroot puree and bake. It looks amazing and has heaps of sweet and savoury flavour.
Make sure you save the recipe and serve it alongside our gorgeous green lettuce this summer.
Lou x
Tips:
Tips for getting this right:
✨This bread needs time in the fridge to prove.
✨Use strong/bread flour.
✨Make sure the dried yeast is in date.
✨Use a neutral olive oil, or rapeseed oil not extra virgin
✨Try not to knock too much air out of the dough when you add the beetroot puree and make the dimples.
Ingredients:
Makes one focaccia
-500g strong flour/bread flour
-2 teaspoon salt
-1 (7g) sachet dried yeast
-430ml lukewarm water – made up by mixing 130ml boiling water with 300ml cold water (it should be body temperature, 36ºC)
butter for greasing
-4 tablespoons olive oil
For the beetroot puree:
- 3 cooked beetroots approx 200g
- 1 clove garlic, chopped
- pinch salt
- 1 tablespoon olive oil
Method:
*Steam or boil and peel the beetroots. Cool and keep in the fridge ready to make this bread.
Step 1: Pour the dried yeast into the lukewarm water and let it sit for 15 minutes then stir.
Measure the flour and salt into a large mixing bowl and stir to combine. Pour in the yeast and water and mix with a wooden spoon to form a sticky ball. Oil a second mixing bowl and transfer the dough into it. Using your hand lightly oil the top of the dough – the oil is important to stop it drying out. Cover the bowl to make it airtight with a lid, cling film or a damp tea towel and put the bowl in the FRIDGE for at least 12 hours (ideally overnight).
Step 2: Prepare the baking tin 9inc x 13inc. Line with parchment paper or grease really well with butter, this is really important to stop the focaccia from sticking to the tin. I recommend using parchment paper.
Now oil the baking tin with 2 tablespoons of olive oil.
Oil your hands and scoop the dough out of the bowl and put the dough straight onto the baking tray. Rub the oil over the dough and smooth and push it into the corners of the baking tray. Cover the tray with a clean plastic bag, or cling film and let the dough rest for 3 to 4 hours to warm up and double in size
Step 3: Make the beetroot puree, add the beetroot, chopped garlic, salt and oil in a small powerful blender. Blend until smooth.
Step 4: Preheat the oven 220ºc. Pour the beetroot puree over the dough and rub lightly with your hands, using your fingers press straight down to create deep dimples.
Bake for 25-30 minutes, until cooked through and the bottom is golden brown.
Transfer to a cooling rack. Brush with some olive oil. Cool for 10 minutes before cutting and serving.
Storage: This will keep in an airtight box for 3 days or in the freezer for 3 months.
