Nutrient-Packed Vegan Beetroot Focaccia
This pinky yet fluffy Focaccia is not just a feast for your eyes and taste buds but also a nourishing treat for your body. The aroma wafts through your kitchen and as you take a bite, it feels like a gentle embrace for your soul. This isn't just bread; it's an affirmation of self-love and care. With each mouthful you're savouring the journey from flour to herbs to beetroot, and nutrient-packed goodness that's like a secret handshake between flavour and health. Because it's not just about feeding our bodies; it's about feeding our souls too.
Equipment
- 1 High speed blender
- 1 Oven trey 34x22cm
Ingredients
- 2 medium Beetroots around 200-250gr
- 250 gr of strong wholemeal Wheat Flour
- 200 gr of Spelt Flour see notes below
- 50 gr of wholemeal Rye Flour
- 6 gr of dry Yeast
- 2 Tbsp of extra Virgin Olive oil
- 400 ml of filtered Water if using more beetroot reduce the water
Topping ingredients
- 1/2 tsp of flaky sea Salt
- 1 Tbsp of Rosemary and/or Thyme
- Garlic cloves optional
Instructions
- Start by washing the Beetroots very well like me if not peeling them. You can peel them but I have a good blender so I’m leaving the skin because it has lots of nutrition and fibre. Cut them in small cubes and add them to a high speed blender with 150ml of the water. Blend to a smooth juice.
- In a large bowl bring together all the Flours and dry Yeast. Mix them well and create a hole in the centre. Then pour the Beetroot juice in the middle with half of the remaining water and 1/2 Tbsp of Olive oil.
- Start folding carefully with a silicone spoon from the centre to avoid splashing pink juice everywhere. Slowly add the remaining water as needed. If you are using more Beetroot you will need less water. Cover with a kitchen towel or lid and let it rest for 30 min.
- After 30 mins, stretch and fold the dough 4 to 6 times by rotating the bowl between stretches. Let it rest for another 30 mins and repeat. This will help develop the gluten and elasticity but this step isn’t essential so you can skip it and proceed to the next step.
- Spread the top of the dough with 1/2 Tbsp of Olive oil then cover with a lid or cling film. Let it prove in the fridge overnight or a maximum of 48 hours. Or prove at room temperature for 2-4 hours of until it doubles in size. This will depend on the temperature of your kitchen so in the summer it will rise faster and in the winter it may need help so I let it rest near a heater or heat source.
- Pour 1/2 Tbsp of Olive oil in a 34x24cm oven tray. Spread with your hand to cover the bottom and sides. Add in the pink dough straight from the fridge or from your counter and help spread it with a spatula or your hands, You can also stretch and fold it a few times but not necessary. Let it rest and prove for another 1-2h. It will expand and double in size.
- Pre- heat the oven at 200C fan. Top with the chopped Rosemary, Thyme leaves, flaky sea salt and 1/2 Tbsp of Olive oil.
- Rub your hands lightly with Olive oil to coat then using all of your fingers, press straight down to create deep dimples. This feels immensely satisfying. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Let it rest for another 15 mins while the oven is preheating then bake for 25-30 mins.
- Transfer the tray to the oven and bake for 15-20 minutes until the topping is crispy and brown. Allow to cool for 10-20 minutes to set then slice into it and serve.
Notes
I’m using a mix of grains: strong Wholewheat, Spelt and Whole Rye. All are organic flours. You can substitute for any flours you would like or even gluten free. I did it with 500gr of Buckwheat flour and it was delicious, though it doesn’t rise as much. The amount to remember is 500gr of Flour so any flour you have in hand up to that total.