Beet Focaccia
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Recipe Intro From lisathompson
This naturally dyed beet focaccia is super soft and has a subtle beet flavor that pairs perfectly with goat cheese and honey. I blend a raw beet with warm water to create a vibrant pink color. The color will be more vibrant if you bake the focaccia the same day, but the yeasty flavor develops more if you refrigerate it overnight. It's really important to let your focaccia get deeply golden brown in the oven to ensure it's baked all the way through and that it has great flavor and texture. I like to serve this focaccia with some softened goat cheese and a drizzle of honey.
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ingredients
- 1 medium beet, trimmed and diced, about 1/3 cup or 100g
- 1 1/2 cups (322g) warm water
- 4 cups (500g) bread flour
- 1 1/2 teaspoons (5g) instant yeast
- 1 tablespoon (10g) kosher salt
- 3 tablespoons olive oil
- 2 teaspoons honey or granulated sugar
- Goat cheese, for serving (optional)
- Honey, for serving (optional)
Method
Step 1
Add diced beet and water to a high speed blender and blend on high for 1 minute until very smooth.
Step 2
Add flour, yeast, and salt to a large bowl and stir to combine. Add beet mixture, scraping the blender to get as much out as possible. Add olive oil and honey, then stir until mixture forms a shaggy dough with no dry patches remaining. Cover with a dinner plate, a cutting board, or a clean dish towel and let rest for 30 minutes.
Step 3
Uncover and then perform one set of "stretch and folds", lifting up the edge of the dough and folding it in toward the center. Repeat all the way around the bowl. Cover and let rest for 30 minutes, then perform the second set of stretch and folds.
Step 4
Lightly drizzle dough with olive oil to coat. Line a 9 x 13 baking dish with parchment paper and drizzle with about 2 tablespoons olive oil. To bake the same day, let dough rise for about 1-1.5 hours until very fluffy and aerated, preheating oven to 450F degrees during the last 20 minutes. To test if dough is well-proofed, gently poke dough with an oiled finger, the imprint it should slowly fill back in. If it fills in very quickly, let it rise for another 25 minutes or so.
Step 5
Drizzle dough with a little more olive oil and coat your clean fingers with a little olive oil. Gently dimple dough (like you are playing the piano), being careful not to break through to the bottom. Bake for about 30-35 minutes, until nicely golden brown and focaccia sounds hollow when tapped with a spoon. Remove from oven and transfer immediately to a wire rack to cool.
Step 6
To ferment dough overnight, transfer covered baking dish to refrigerator for about 12 hours. Let dough rise for about 2-2.5 hours at room temperature before proceeding to bake.