Beetroot Focaccia / Spoon-mixed dough.
Who said that making an extraordinary focaccia requires hours of kneading and flour-dusted hands? The spoon-mixed beetroot focaccia is the magical answer for those looking for the best result with the least effort.
Forget the pastry board: here everything is mixed in a bowl with a simple spoon. The secret of this preparation is not only its incredible vibrant fuchsia hue, given by the beetroot puréed into the dough, but also its texture: a soft, moist and irresistibly open crumb.
Why you’ll love it:
Zero effort: No stand mixer or elbow grease required.
Wow effect: The natural color transforms a snack or an aperitif into a unique visual experience.
Healthy and tasty: Beetroot adds an earthy-sweet note that pairs divinely with coarse salt and rosemary. I omitted them.
Whether to accompany a board of goat cheeses or to create a gourmet sandwich, this focaccia proves that simplicity can be truly spectacular.
A small technical tip
To retain a vivid color even after baking, add one teaspoon of lemon juice or one teaspoon of vinegar to the beetroot purée: acidity helps stabilize betalains, the tuber’s natural pigments, preventing the fuchsia from turning brownish in the oven.
Read also
- Difficulty: Very easy
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 319.73 (Kcal)
- Carbohydrates 59.69 (g) of which sugars 2.84 (g)
- Proteins 10.42 (g)
- Fat 5.55 (g) of which saturated 0.84 (g)of which unsaturated 0.69 (g)
- Fibers 3.52 (g)
- Sodium 870.77 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups type 0 flour
- 3/4 cup beetroot (juice)
- 2/3 cup water
- 2 tsp fresh baker's yeast
- 3 tbsp extra virgin olive oil
- 2 1/4 tsp salt
- 1 tsp lemon (juice to add into the beetroot juice)
- 1 tsp vinegar (to add into the beetroot juice)
Tools
- 1 Baking pan
- 1 Bowl
Steps
The first thing to do is purée the beetroot, strain it to obtain the juice. Add the lemon and the vinegar to keep the color vivid. Then combine the water and the beetroot juice and dissolve the yeast with a spoon.
Add the oil.
and then add all the flour at once.
Stir well with the spoon until the flour absorbs the liquids.
Stir with the spoon and add the salt. Give the first fold and let rest at room temperature for 15 min.
Repeat the folds every 15 minutes for 3 times.
At this point give a final fold.
and let rest for two hours.
You will find it doubled in size.
Transfer to a focaccia pan, pour a generous amount of extra virgin olive oil.
and use your fingertips to dimple the focaccia.
Pour a mixture of water and oil over it. If you like, sprinkle some coarse salt and rosemary — I omitted them.
Bake in a preheated convection oven at 482°F for 15 min.
