Blend the pre-cooked beetroot and water until you get a puree. Transfer it to a clean thin cloth and squeeze the pulp to obtain 400ml of juice (add water if necessary).
In a bowl, mix the beetroot juice, yeast, sugar, vinegar, and finally the flour. Mix until you get a sticky dough.
Add the oil and let it rest covered for 5 minutes. Finally, incorporate the salt.
Let the dough rest for 15 minutes, then fold it in the bowl and repeat the operation after another 15 minutes.
Make folds on the dough on the surface, folding it over itself 4 times. Put it back in the bowl, cover, and let it rise for 3 hours.
Transfer the dough to the oiled baking tray (40x30), fold it in 4, grease with oil, and cover with a cloth. Let it rise for another 2 hours.
Spread the dough on the tray with your fingers, removing the larger bubbles.
Sprinkle with an emulsion made by mixing 2 parts oil and 1 part water, massaging the focaccia well. Add coarse salt and bake.
Bake the focaccia for about 20 minutes at 220 degrees in a static oven, covering it with a sheet of baking paper to prevent it from darkening too much.
40x30 baking tray
It stays soft for several days
It is recommended to store in an airtight container to maintain the freshness of the focaccia. Great to enjoy with cheeses and cold cuts.
Italia, Piemonte
| Energy (kcal) | 178.13 |
| Carbohydrates (g) | 31.77 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 3.54 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 5.45 |
| Fiber (g) | 2.38 |
| Sale (g) | 0.76 |
