BEETROOT FOCACCIA #shorts

Today we’re preparing a flashy pink beetroot focaccia to lighten your day! Follow @ManuCookandRock‘s lead for a perfect result 😊

INGREDIENTS
Cooked beetroot 100 g
Flour type 1 350 g
Semolina 150 g
Fresh brewer’s yeast 7 g
Water 200 g
Salt up to 10 g
Extra virgin olive oil 10 g + 20 g
Salt flakes
Stracciatella with burrata cheese 100 g
Sweet bacon 150 g
Arugula 80 g

In a bowl, combine flour, crumbled yeast, blended beetroot and start kneading with a wooden spoon, if you don’t want to get your hands dirty with the beetroot which will release an intense pink color.

Combine almost all of the water and salt and continue to pour the water a little at a time. Once you have obtained a smooth ball, add 10 g of oil. Cover the dough and let it rise for 3 hours at room temperature.

After 3 hours, or when the dough has doubled, transfer it to a lightly oiled pan. Cover the dough with a damp cloth so the surface does not dry out. After it has rested, for about 20 minutes, pour more oil on it and roll out the dough by applying pressure with your fingertips. If it withdraws, let it rest for 2 minutes.

Continue to roll out until the entire pan is covered. Leave to rise for another hour. Heat the conventional oven to 430°F (220°C) and bake your focaccia for about 25 minutes. Remove from the oven, brush it with the remaining oil to polish it and transfer it to a wire rack to cool.