Soft Beetroot Focaccia!
Have you ever thought of bringing a “shock” color to the table without using artificial dyes?
The Soft Beetroot Focaccia is the gourmet answer for those who want to amaze their guests with simplicity.
This leavened bread is not only a pleasure for the eyes, thanks to its vibrant tones ranging from antique pink to bright fuchsia, but it is above all an explosion of balanced flavors: the natural sweetness of beetroot meets the sharp freshness of ginger and the Mediterranean aroma of rosemary.
The texture of this focaccia is its true strength; looking at the final result, you immediately notice a soft, well-aerated crumb, a clear sign of successful leavening.
The addition of sesame seeds on the surface is not just an aesthetic flourish: it gives a toasted note that creates a crazy color and tactile contrast on the colored crumb base, making this recipe perfect for those seeking visually strong content.
The blended beetroot replaces part of the liquid component, giving the dough a moist and soft structure.
To prevent the intense heat of the oven from fading the beetroot’s natural pigment, I added a touch of acid, such as lemon juice or vinegar, which is essential to fix the color and keep that bright tone that makes this focaccia so special and inviting.
The procedure is simple but requires attention only at the end.
If you notice the surface darkening too quickly, cover the tray with aluminum foil during the last minutes of baking to preserve the inner fuchsia color.
Once out of the oven, your focaccia will be ready to serve: a creative, soft, and fragrant leavened bread, capable of turning a simple dinner into a unique visual and gastronomic experience.
I used my Panasonic Croustina bread machine for the dough, but you can work it by hand or with a stand mixer.
Calories about 508 per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Soft Beetroot Focaccia
- 4 cups type 0 flour (approx. equivalent to all-purpose flour)
- 1/2 cup water
- 0.25 oz fresh yeast
- 1 3/4 tsp salt
- 1 1/2 tbsp extra virgin olive oil
- juice of 1/2 lemon (about 1 1/2 tbsp)
- 1/2 tsp ground ginger
- 1 tsp vinegar
- 1 tbsp rosemary
- 1 tbsp sesame seeds
Tools
- 1 Nonstick baking tray
Preparation of Soft Beetroot Focaccia
First, place the drained vacuum-packed beetroots in a tall glass and blend them together with 1/2 cup of water, then add all the dressing ingredients and blend again until you obtain a smooth cream and everything is well pureed.
At this point take the bread machine pan, insert the kneading blade and pour in the flour and the fresh yeast; on the opposite side add the salt, pour in the beetroot cream and add the oil.
Place the pan in the machine and program the dough cycle; on my machine it is button 17 and it lasts 45 minutes.
Start and let it work.
Once the mixing is finished, transfer the dough to a bowl for proofing, or let it rise inside the machine with the machine turned off.
If you place it in a bowl as I did, cover with plastic wrap and let rest for about 2 hours.
Grease a rectangular baking tray about 12 x 16 in and, once risen, pour the dough onto the tray, spread it well and let it rest for 15 minutes.
After this time the dough will have relaxed and you will be able to stretch it better; use your fingers to make dimples and let it rise for at least 30 minutes.
After the time has passed, make the finger dimples again and sprinkle the surface with salt and a drizzle of oil.
Let rest another 20 minutes and sprinkle with sesame seeds.
Meanwhile preheat the oven to 446 °F, then bake by placing the tray on the oven floor for 5-7 minutes, then move to mid-height and complete the baking.
In total it should bake for about 25 minutes.
If the surface darkens too much, cover it with aluminum foil in the last 5 minutes; this will protect the beetroot’s natural pigment from direct heat.
